Buffalo Chicken Egg Rolls

1. 1

   This is one of those recipes where is hard to estimate quantities due to the personal preference of each cook.

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   This is the way I like them, with a medium heat level.

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   Adjust to suit your own tastes!

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   In a skillet, cook chicken in 1/4 cup (or more) hot sauce until chicken is no longer pink.

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   Set aside.

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   Heat oil in a deep fryer to 375 degrees F or slightly below.

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   On an egg roll wrapper turned so that its diamond-shaped and a point is facing you, place about 1/4 cup mozzarella.

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   Top with about 1/8 cup chicken and a tablespoon or so of pepperoni.

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   (Try not to overfill them or they wont roll up easily.)

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    Wrap up like an egg roll by pulling the top corner over the top of the filling and start to roll gently but firmly.

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    Fold sides in and continue to roll.

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    When the roll looks like an open envelope and you have one point/corner left, spread a small amount of egg along the remaining edge and roll the rest of the way up, making sure the edges seal completely.

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    Gently place rolls into hot oil and cook 3-4 at a time until crispy and golden!

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    Serve hot with the remaining hot sauce to dip in!

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    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.