Cooking with FOX 7: Buffalo Chicken Egg Rolls

Emily Madden with H-E-B Cooking Connection shares a recipe that's perfect for your football watching party.

The recipe is as follows:


2 cups shredded chicken
2/3-1 cup H-E-B Flyin' Saucy Medium Buffalo Sauce
1 cup celery, finely diced
1 cup shredded white cheddar
Egg roll wrappers
Ranch or bleu cheese dressing for dipping
Frying oil


-Using a deep fryer or cast iron dutch oven, heat oil to 350°-375°.
In the meantime, combine shredded chicken, shredded cheese, celery and buffalo sauce and mix until well combined.
-Place 2-3 ounces of mixture in the center of egg roll wrapper and wet the edges.  Fold the top over the mixture, then fold in the sides, and continue rolling until closed.  Using your finger, dip in water and run along the closure to make sure it is sealed.
-In small batches, fry until golden brown, around 5-7 minutes.  Place on a paper towel lined plate and allow to drain and cool before serving.
-Serve with ranch or bleu cheese dressing for dipping.