Buffalo Chicken Eggrolls

  • Yield: servings

Ingredients

1pound SHREDDED COOKED CHICKEN
16ounces CREAM CHEESE
1 1/2cups SHREDDED MONTEREY JACK CHEESE
2cups COOKED RICE
12ounces FRANK'S RED HOT SAUCE
1tablespoon MARGARINE
1tablespoon WHITE VINEGAR
1/2teaspoon WORCESTERSHIRE SAUCE
-- ONE DASH TABASCO SAUCE
1/2teaspoon CAYENNE PEPPER
1package EGG ROLL WRAPPERS
-- VEGETABLE OIL FOR DEEP FRYING

Instructions

IN A SAUCEPAN HEAT MARGARINE,FRANKS RED HOT SAUCE, VINEGAR,WORCESTERSHIRE SAUCE,TASBASCO SAUCE AND CAYENNE PEPPER UNTIL MARGARINE MELTED. RESERVE APPROX 1/2 CUP.

IN A LARGE BOWL MIX TOGETHER CREAM CHEESE, MONTEREY JACK CHEESE, RICE AND CHICKEN THEN ADD SAUCE MIXTURE.

PLACE 2-3 TBSP OF MIXTURE ON EGG ROLL WRAPPER FOLD IN EDGES AND ROLL APPLY A FEW DROPS OF WATER TO EDGE TO SEAL . REPEAT WITH REMAINING WRAPPERS.

HEAT OIL IN DEEP FRYER AND DEEP FRY THE BUNDLES UNTIL GOLDEN BROWN SIZES OF DEEP FRYERS VARY BE SURE TO HAVE SPACE BETWEEN EACH BUNDLE TO AVOID THEM STICKING TOGETHER

TO SERVE DRIZZLE A TSP OF THE RESERVED SAUCE MIXTURE OVER EACH BUNDLE