Wing Eggrolls with Blue Cheese Dipping Sauce

Every once in a while a recipe comes along and I think, "Why in the world didn't I think of that???"  This is one of those recipes.  I've never been a huge fan of Buffalo Wings.  The variations are great - teriyaki, bbq, etc.  But, the regular Buffalo, nope.  I love the Buffalo Chicken dip and have made it a couple of times for our big party.  I suppose you could say I enjoy the hot in moderation - moderation that you don't normally get with the wings.  When I read this recipe on Rachel's blog, I could taste it.  I've never made egg rolls but have always been tempted.  Now, last year, I made some corn won-tons that were to die for.  In fact, I should make those again!!  But, egg rolls, nope. 


The filling went together very easily.  I didn't have mozzarella so substituted some five cheese Italian blend.  And, since I didn't have anything other than the baby carrots, I used a handful of those.  I tried rolling the eggrolls as the instructions on Rachel's blog said and straight on instead of at an angle.  Both worked just fine.  These were ultra quick and easy to put together.  Now, what I don't know is if I can make them ahead and freeze them for our party.  They were positively inhaled at Judy's party.  And, I'd not held any back to test in the freezer.  Oh, well, I guess I'll have to make another batch to test.  (Sounds like a great excuse, doesn't it???)

 

Wing Eggrolls with Blue Cheese Dipping Sauce


Ingredients:
for the egg rolls:
1/2 rotisserie chicken, shredded
1 small carrot, finely chopped
3 green onions, finely chopped
2/3 c blue cheese crumbles
1/2 c mozzarella cheese, shredded
1/4 c buffalo wing sauce
1 package egg roll wrappers


For the dipping sauce:
sour cream
blue cheese
dry mustard
milk
worcestershire sauce


For the egg rolls, mix every thing but the egg roll wrappers together.  You'll want the filling to feel almost like a paste. 

Lay an egg roll wrapper on a cutting board or the counter.  Spoon a couple of tablespoons of filling onto the wrapper and shape it like this:

Wet the edges:

Now, it's time to roll up the egg roll.  You'll want to fold the one corner up, then the edges in, then roll until you have a tidy packet.  Connie was trying to photograph a moving target here so a couple of photos are a bit blurry.  I thought it was more important to have photos than not, so they're included...

Heat vegetable oil to 375 degrees.  You'll want to use a skillet with straight, rather tall sides.  You should have about half an inch of oil in the pan.  Once the oil is hot enough, fry the egg rolls in batches.  You can start frying while you're still rolling. 

Keep a close eye on the eggrolls because they cook pretty quickly.  Once the first side is nice and brown, flip the egg rolls to fry the other side.  Do not crowd them in the skillet.  When both sides are done, remove the eggrolls and put on paper towels to drain.  Be careful, they're VERY hot!!!

Now, for the dipping sauce.  You can either buy some bottled blue cheese dressing or you can whip up some of your own.  I've listed the ingredients above but don't have measurements since we were trying to get seven appetizers prepped in a couple of hours...  By the time we got to these, it was time to just toss the dressing together!



adapted from Our Blissfully Delicious Life