Here's a great twist on eggrolls...Buffalo Chicken Eggrolls! Make them spicy or tame. Either way, they're a hit, especially for Football Playoffs!
BUFFALO CHICKEN EGGROLLS
3 C cooked, shredded chicken
1 lb bag coleslaw mix (white and purple cabbage and carrots)
12 ounces Buffalo Wing Sauce (we used Hooter's)
Pepper Jack cheese slices (about 12-15)
12 to 15 eggroll wrappers
Vegetable oil, for the filling
Peanut oil, for frying
Ranch dip or Blue Cheese dressing, for serving
Drizzle a generous amount of vegetable oil into a large skillet. Add in the chicken and the coleslaw mix and cook over medium high heat, stirring constantly, until the cabbage cooks down and shrinks, making sure it's still slightly crunchy and not soggy. Remove from the heat and stir in the wing sauce.
Following the diagram above, fold a piece of Pepper Jack cheese in half and place on the eggroll wrapper. Spoon about 1 1/2 T filling over the cheese. Brush the edges of the eggroll wrapper with water and fold according to diagram. Place them on a single layer on a sheet pan and freeze at least an hour.
Heat the peanut oil to 350 in a large skillet. Fry the eggrolls about 3-4 at a time, seam side down first, until they are all golden brown and delicious. Keep them warm in a 200 degree oven until they are all fried and ready and warmed through (you may want to leave the last batch in about 5 minutes to make sure the filling is warm). Serve with Ranch dip or Blue Cheese dressing.