Mini Buffalo Chicken Egg Rolls

Name: Mini Buffalo Chicken Egg Rolls
Total time: 45
Yield: 14
Ingredients: 0.5 pound cooked chicken breast; 0.33333334326744 cup diced celery; 2 ounces blue cheese; 2 ounces cream cheese; 1 tablespoon Louisiana-style hot sauce; salt; freshly ground black pepper; cayenne pepper; 14 wonton wrappers, or more as needed; 1 egg; 1 tablespoon water; oil for frying

Recipe by John Mitzewich from allrecipes.com

Dinner,Appetizer 45 Mins.

Ingredients

14 servings

•

0.5 pound cooked chicken breast
•

0.33333334326744 cup diced celery
•

2 ounces blue cheese
•

2 ounces cream cheese
•

1 tablespoon Louisiana-style hot sauce
•

salt

•

freshly ground black pepper
•

cayenne pepper
•

14 wonton wrappers, or more as needed
•

1 egg
•

1 tablespoon water
•

oil for frying

Instructions

Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.
Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.