1. Place Chicken breast in large skillet, add 2 cups of broth. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and let cool.
2. Chop Chicken into small pieces and place in a medium size bowl. Add buffalo wing sauce and stir chicken until fully coated. Spoon desired amount of chicken onto egg roll wrapper and shredded cheese and roll. Seal edge of egg roll with a little water.
3. Place egg rolls in fridge covered with a damp paper towel to prevent them from drying out.
4. Heat fryer to 350 degrees. Cook 5 minutes
Serve with celery, ranch or blue cheese, and extra wing sauce if desired.
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