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Buffalo Chicken Egg Rolls
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Servings:
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about
scaling
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Cook Time: |
8 minutes |
Prep Time: |
30 minutes |
Cook Method: |
stove top |
Cook Temp: |
370 degrees F |
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Blue Cheese Dipping Sauce
1/2 cup Hannaford mayonnaise
1 cup Hannaford sour cream
6 oz. crumbled blue cheese
2 Tbsp. chopped fresh parsley
1 pinch freshly ground black pepper
1 pinch salt
1 Tbsp. Worcestershire sauce
1/2 cup water
Egg Rolls
6 cups Hannaford vegetable oil
12 oz. chilled poached chicken breast, diced
1/4 cup white vinegar
1/2 tsp. cayenne pepper
1 pinch salt
1 pinch freshly ground black pepper
1 cup shredded Hannaford Cheddar cheese
8 large egg roll wrappers
2 cups celery sticks, for garnish
Note: 6 cups of vegetable oil are needed for frying.
1. Prepare dipping sauce. In a medium mixing bowl, combine all sauce ingredients and mix well. Refrigerate until ready to use.
2. Prepare egg rolls. Pour vegetable oil into a large stockpot and heat to 370°F.
3. While oil is heating, in a medium bowl combine chicken, vinegar, cayenne pepper, salt, pepper, and cheese. Mix well.
4. Place egg roll wrappers on a work surface. Fill a small bowl with water and use a pastry brush to brush water over tops of wrappers. Place equal amounts of chicken filling in center of each wrapper. Fold bottom over filling, then fold sides over, and roll to form a cylinder. Press top edge to seal.
5. Fry egg rolls 4 at a time until golden brown and crispy, about 3 to 4 minutes.
Remove from oil and place on a plate lined with paper towels to drain.
6. Serve warm, with dipping sauce and celery sticks on the side.
Recipe courtesy of Rachel Keefe via Hannaford fresh magazine March/April 09.
Nutrition Facts |
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Serving Size
(105g
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Servings Per Container
8
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| Amount Per Serving |
| Calories 230 |
Calories from Fat 129 |
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% Daily Value * |
| Total Fat 14.3g |
22% |
| Saturated Fat 6g |
30% |
| Trans Fat 0g |
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| Cholesterol 48mg |
16% |
| Sodium 384mg |
16% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 1g |
2% |
| Sugars 1g |
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| Protein 13g |
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| Vitamin A 8% |
Vitamin C 2% |
| Calcium 13% |
Iron 5% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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1/4 cup |
Mayonnaise |
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1/2 cup |
Sour Cream |
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3 oz |
Cheese, blue, crumbled |
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1 Tbs |
Chopped fresh parsley |
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1/16 tsp |
Black pepper, freshly ground |
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1/16 tsp |
Salt |
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1 1/2 tsp |
Worcestershire sauce |
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1/4 cup |
Water |
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6 oz |
Boneless skinless chicken breast, halved, poached and cubed |
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2 Tbs |
White vinegar |
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1/4 tsp |
Cayenne pepper |
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1/2 cup |
Cheddar cheese, shredded |
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4 ea |
Wrappers, egg roll, 7" square |
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1 cup |
Celery, sliced |
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