Buffalo Chicken Egg Rolls

Name: Buffalo Chicken Egg Rolls
Prep time: 1 h
Cook time: 30 min
Yield: 12
Ingredients: 2 cups Progresso® chicken broth (from 32-oz carton); 2 cups water; 1 1/2 lb boneless skinless chicken breasts; 1 teaspoon olive oil; 6 medium stalks celery, cut into thin 1-inch strips; 1 cup grated carrots; 1/4 teaspoon salt; 10 green onions, finely chopped; 1/4 cup red pepper sauce; 2 tablespoons butter, melted; 1/2 cup crumbled blue cheese (2 oz); Oil for deep frying; 1/4 cup Gold Medal® all-purpose flour; 12 egg roll skins (from 1-lb package); 1 egg, beaten; 1/2 cup blue cheese or ranch dressing; Fresh Italian (flat-leaf) parsley, if desired

Buffalo Chicken Egg Rolls was pinched from <a href="http://www.bettycrocker.com/recipes/buffalo-chicken-egg-rolls/52b97ea5-3589-4fef-9972-ac962cc92440?WT.dcsvid=NjkyODkxMjYyNAS2" target="_blank">www.bettycrocker.com.</a>

"Blogger Angie McGowan of Eclectic Recipes shares a favorite spicy appetizer. Learn to make this recipe with our how-to article...."

INGREDIENTS

•

2 cups Progresso® chicken broth (from 32-oz carton)

•

2 cups water

•

1 1/2 lb boneless skinless chicken breasts

•

1 teaspoon olive oil

•

6 medium stalks celery, cut into thin 1-inch strips

•

1 cup grated carrots

•

1/4 teaspoon salt

•

10 green onions, finely chopped

•

1/4 cup red pepper sauce

•

2 tablespoons butter, melted

•

1/2 cup crumbled blue cheese (2 oz)

•

Oil for deep frying

•

1/4 cup Gold Medal® all-purpose flour

•

12 egg roll skins (from 1-lb package)

•

1 egg, beaten

•

1/2 cup blue cheese or ranch dressing

•

Fresh Italian (flat-leaf) parsley, if desired

Go To Recipe

review