Here we go, adding to the never-ending list of things that taste good smothered in hot sauce we have: Buffalo Chicken Egg Rolls.
We can thank the infamous StumbleUpon for filling my stomach with these bad boys last night. Alicia came across this egg roll recipe a while back in her late night stumbling (thank you Iowa Girl Eats) and we decided to give it a go.
I decided to poach the chicken (just to try something new)… it was quick and painless. The poaching method even made the shredding process go smoother, although that could just be my imagination. After the shred we poured in a ton of hot sauce, mixed it up, and set it aside.
We also decided to use the ranch/cream cheese stuffing from the original recipe as it seemed like the best possible approach. I think the only real change we made was adding more veggies to the ranch mix.
We found out that we suck at rolling egg rolls… although we did get better towards #12 or so. Either way, it worked out in the end… even the ugliest rolls tasted amazing.
Buffalo chicken, cream cheese, and veggies stuffed in an egg roll wrapper and baked. What doesn’t buffalo chicken taste good with?
Place chicken breasts in a large pot and cover with water, season with assorted herbs. Bring water to a boil then reduce heat to low and simmer for 10 - 15 minutes. Turn off heat and leave chicken in hot water for 15 - 20 minutes. Remove from water and shred into small pieces.
Mix chicken with desired amount of hot sauce.
Mix ranch dip packet with cream cheese, and chopped vegetables.
Preheat oven to 425ºF
Construct egg rolls by putting a layer of cream cheese mix and buffalo chicken in the bottom third of the wrapper. Roll the bottom corner up, fold the sides in, water the top corner, then continue rolling to seal.
Bake for 15 - 20 minutes or until lightly browned.