Sunday, September 15, 2013

Buffalo Chicken Eggrolls with Ranch Dip

Time for a seriously simple, yet damned delicious recipe. I used certain ingredients th41605f57-c133-41f5-bf7d-90d1f0739ccd___sutdiyari_piknik_ciftlik_peyniri_60at might be hard for one or the other person to get hold of. First of all, a type of cheese that we were recommended by one of the shopowners of a foreign store here in Oslo. It’s called piknik ciftlik peyniri and it’s so yummy. I’m a cheese-a-holic, always have been and always will be. Second, I had these with ranch dip. Ranch is not a hard ingredient for Americans to find, but much harder for Norwegians. My best advice would be to find a recipe for ranch at





Buffalo Chicken Eggrolls

2-3 medium sized chicken breast

3-4tbsp hot sauce (more if you like it spicy)

1 tsp liquid smoke

1 cup piknik cheese (or similar crumbly cheese)

2-3 scallions

Wonton wrappers

1. Cut the chicken into preferably small cubes. Put in a frying pan with a little vegetable oil and fry until the chicken is cooked through. Add the hot sauce and the liquid smoke and stir so you coat all of the chicken.

2. Chop scallions into thin slices and crumb the cheese so these are prepared to be placed on the wonton wrappers. Then place a little chicken, a little cheese and a few slices of scallions on the wrappers and roll into an eggroll. I made an absolutely fantastic description in paint as to how I wrapped mine.


Wow I hope that helped. I had to try out a few wrapping methods before I figured this one out. Worked though, just remember to tuck it tightly.

3. Place the eggrolls on a baking sheet, brush each with some vegetable oil and stick the platter in a preheated oven at 200C (392F). Bake for approx. 10-15min or until lightly golden brown.

Wham bam, thank you m’am. Delicious, crispy eggrolls filled with spicy buffalo chicken. Serve with ranch dip and celery to balance out the spicy flavor of the hot sauce!

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