Appetizers
posted by Stacie on January 27, 2017 // 38 Comments »
Buffalo Chicken Rolls Recipe
We are back with another fun recipe with our friends at Kroger because you know how much we love shopping there. We were thrilled to partner once again as a part of our Game Day for the Gourmet series and to cheer on my hometown faves, those Dirty Birds, the Atlanta Falcons. RISE UP, people! We just had a football weekend up in Pittsburgh with some good friends. This is one of our yearly traditions and it is such a relaxing time. The weekend is all about friends, food and football. One of our favorite recipes from the past weekend is the home made lumpia that is a family recipe. We were so inspired that we used the basic idea to create these completely delicious Buffalo Chicken Rolls Recipe. I would have made this with blue cheese in the mix and with a blue cheese dipping sauce but since my husband is not a blue cheese fan, we used ranch.
Buffalo Chicken Rolls Recipe
Buffalo Chicken Rolls RecipeIngredients
- chicken thighs, bone in
- 1 box low sodium chicken broth
- (low sodium because we add salt in other places)
- 2 tbsp extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 1 red onion, sliced in thin half moons
- 1 poblano pepper, roasted, peeled, and thinly sliced
- 1/2 cup grated carrot
- 1/4 cup celery, medium fine chopped
- 1/4 cup green onion, thinly sliced
- 1/4 cup Louisiana hot sauce
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 cups shredded Mexican cheese blend
- 1 pkg egg roll or lumpia wrappers
- vegetable oil
Directions
Directions1. Prepare the chicken.
Pour the chicken broth into a pot that is big enough to hold the chicken. Add enough additional water to cover the chicken when it is added. Bring to a boil, and then turn the heat to low. Add the chicken and cover the pot. Allow the chicken to slowly poach for about 30 minutes, or until the chicken is cooked through to the bone. Once cooked, remove the chicken from the stock and allow it to cool completely in the refrigerator.
2. Saute the vegetables.
Heat the olive oil in a large saute pan over a medium heat. Once hot, add the red bell peppers and onions. When the peppers and onions begin to soften, add the carrot and celery. Continue cooking until all of the vegetables are soft. Finally, add the poblano peppers and green onions. Saute for about one minute and then remove the vegetables from the flame. Transfer the vegetables to a shallow container and cool completely.
3. Shred the chicken.
While the vegetables are cooling, remove the chicken from the bone and shred it with your hands (wash first). If your chicken thighs had skin, remove it and discard.
4. Put the filling together.
Mix the chicken with the vegetables and hot sauce. Season with salt and pepper. Finally, mix in the cheese. You can adjust the amount of hot sauce to taste, but try not to make the filling overly wet.
5. Roll it up.
The back of your egg roll wrapper package will have directions on how to roll an egg roll. Follow them using a about 3 mounded tablespoons worth of filling for each roll. You can put cornstarch onto the rolling surface if your wrapper sticks.
6. Cook the rolls.
Heat about 1/2 inch of oil to 350 degrees in a large saucepan. Working in batches, carefully place the rolls into the hot oil. Do not crowd the pan. Once the rolls have begun to brown, turn them over. The rolls are done when they are golden brown all over and hot in the middle. Alternatively, the rolls can be baked (the texture will however be a little different). You can cook the rolls in a 425 degree oven on baking sheets. They will take approximately 20 minutes to cook and you will need to turn the rolls over at the halfway mark. Spraying the rolls with a light coating of pan release spray (the rolls themselves) will help them crisp in the oven as well.
7. Eat.
Serve your Buffalo Chicken Rolls with your favorite ranch or blue cheese dressing.
Note: To roast a poblano pepper, lightly coat it in olive oil and bake at 425 degrees for about 30 minutes. Turn the pepper once or twice during the process. The pepper is ready when the skin is blistered and charred. From the oven, transfer the pepper into a small bowl. Cover with plastic wrap. Allow the pepper to sit and steam for about 15 minutes. Finally, peel of the skin (it should come off easily).
We hope that you are inspired by this Buffalo Chicken Rolls Recipe, and if you need more ideas, check out our Pan Seared Lamb Sliders.
Print Recipe
Buffalo Chicken Rolls Recipe
Ingredients:
- chicken thighs, bone in
- 1 box low sodium chicken broth
- (low sodium because we add salt in other places)
- 2 tbsp extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 1 red onion, sliced in thin half moons
- 1 poblano pepper, roasted, peeled, and thinly sliced
- 1/2 cup grated carrot
- 1/4 cup celery, medium fine chopped
- 1/4 cup green onion, thinly sliced
- 1/4 cup Louisiana hot sauce
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 cups shredded Mexican cheese blend
- 1 pkg egg roll or lumpia wrappers
- vegetable oil
Directions:
1. Prepare the chicken. Pour the chicken broth into a pot that is big enough to hold the chicken. Add enough additional water to cover the chicken when it is added. Bring to a boil, and then turn the heat to low. Add the chicken and cover the pot. Allow the chicken to slowly poach for about 30 minutes, or until the chicken is cooked through to the bone. Once cooked, remove the chicken from the stock and allow it to cool completely in the refrigerator. 2. Saute the vegetables. Heat the olive oil in a large saute pan over a medium heat. Once hot, add the red bell peppers and onions. When the peppers and onions begin to soften, add the carrot and celery. Continue cooking until all of the vegetables are soft. Finally, add the poblano peppers and green onions. Saute for about one minute and then remove the vegetables from the flame. Transfer the vegetables to a shallow container and cool completely. 3. Shred the chicken. While the vegetables are cooling, remove the chicken from the bone and shred it with your hands (wash first). If your chicken thighs had skin, remove it and discard. 4. Put the filling together. Mix the chicken with the vegetables and hot sauce. Season with salt and pepper. Finally, mix in the cheese. You can adjust the amount of hot sauce to taste, but try not to make the filling overly wet. 5. Roll it up. The back of your egg roll wrapper package will have directions on how to roll an egg roll. Follow them using a about 3 mounded tablespoons worth of filling for each roll. You can put cornstarch onto the rolling surface if your wrapper sticks. 6. Cook the rolls. Heat about 1/2 inch of oil to 350 degrees in a large saucepan. Working in batches, carefully place the rolls into the hot oil. Do not crowd the pan. Once the rolls have begun to brown, turn them over. The rolls are done when they are golden brown all over and hot in the middle. Alternatively, the rolls can be baked (the texture will however be a little different). You can cook the rolls in a 425 degree oven on baking sheets. They will take approximately 20 minutes to cook and you will need to turn the rolls over at the halfway mark. Spraying the rolls with a light coating of pan release spray (the rolls themselves) will help them crisp in the oven as well. 7. Eat. Serve your Buffalo Chicken Rolls with your favorite ranch or blue cheese dressing.
Note: To roast a poblano pepper, lightly coat it in olive oil and bake at 425 degrees for about 30 minutes. Turn the pepper once or twice during the process. The pepper is ready when the skin is blistered and charred. From the oven, transfer the pepper into a small bowl. Cover with plastic wrap. Allow the pepper to sit and steam for about 15 minutes. Finally, peel of the skin (it should come off easily).
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