Search This Blog

Friday, May 4, 2012

05.04.12

I have a love hate relationship with Frank's Red Hot Sauce. I absolutely love the smell of it while it's cooking! It seriously makes me drool. When I take my first bite I love it ... and then I experience the burn and I curse whoever Frank is. Then I take another bite, because I just can't stand to be without it.

We really like buffalo chicken wings, but I'm not going to fry chicken wings at home. Rather, I make a lot of buffalo chicken recipes by poaching chicken breast tenders in butter and Frank's Red Hot Sauce. Yum! It makes the whole house smell scrumptious.

Tonight's buffalo chicken masterpiece was buffalo chicken eggrolls. I was inspired by a blog called Can You Stay for Dinner? I changed it up a little bit by using shredded carrot and julienned celery instead of broccoli slaw. Super tasty, but I think next time I'll try replacing the carrot and celery with cabbage slaw. My husband figures this will add to the egg-rolliness of the dish.


Buffalo Chicken Eggrolls (serves 4)



12 egg roll wrappers
1/2  lb of chicken breast tenders
1/2 cup Frank’s Red Hot Sauce
3 Tablespoons butter
1 cup crumbled blue cheese
1 cup shredded carrot
2 celery stalks julienned into 2 inch sticks
(in lieu of carrots and celery you can use 2 cups of coleslaw)
Nonstick cooking spray
Blue cheese dressing for dipping


Combine the butter and Frank's Red Hot Sauce in a skillet over medium heat. Poach the chicken until cooked through--about 12-15 minutes. Pour the chicken and the sauce into a bowl and cool slightly, then shred with two forks.Preheat oven to 400 degrees F.


Lay one egg roll wrapper on a clean work surface with a corner facing you.Begin by placing a bit of vegetable and 1 tablespoon of blue cheese crumbles in the center of the wrapper. Next, place 2 tablespoons of shredded chicken on top of the vegetables and cheese. Do not overfill.



Fold the left and right corners into the center of the filling. 



Fold the bottom of the wrapper up over the filling and, making sure that your filling stays inside, form the roll by rolling and tucking the wrapper like a burrito.



Repeat with remaining rolls.

Place the rolls seam side down on a wire rack set on top of a cookie sheet (I lined the cookie sheet with some parchment paper to catch any drips.)  Spray each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown. Serve with blue cheese dressing for dipping.