I have a mega love for all things buffalo chicken! So when hubs and I went to one of our favorite local restaurants last week and saw the buffalo blue cheese egg rolls on the specials menu, I KNEW we had to order them! Holy moly. I’ve had buffalo egg rolls before but there was something amazingly different about these ones!

So I did what every other foodie would do – I dissected that daggum egg roll & discovered what the mystery ingredient was…

BASIL.

Basil? huh? I’d NEVER think to put basil with the buffalo chicken and blue cheese! Such an unexpected but amazing twist!

I HAD to recreate these babies at home!

Oh my goodness!!!! AMAZING.

I opted for shredded chicken instead of the fried chicken that Leftovers used because A. it was easier to manage & B. The egg roll is already fried so I didn’t think the filling needed to be fried too… 😉

I also served these up with some homemade buffalo sauce & homemade blue cheese (they served theirs with a sweet and tangy suace that was really good – but I like mine with the classics)!

Ya’ll need to make these ASAP!!!! <Cough cough SUPER BOWL SUNDAY!!!>

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Buffalo Chicken Blue Cheese Egg Rolls

Yield: 8 egg rolls

These buffalo blue cheese egg rolls are the perfect combination of spicy from the buffalo sauce, coolness from the blue cheese, and an unexpected hint of herby sweetness from the basil. Hello Game Day!

Ingredients:

For the Blue Cheese Dressing:
1 cup (plus 2 tablespoons) mayonnaise
1/2 cup (plus 1 tablespoon) Greek yogurt
1/4 cup milk
3-4 ounces crumbled blue cheese (depending on how "pungent" you like your dressing)
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon celery seed (optional)

For the Buffalo Sauce:
2/3 cup Red Hot Sauce
6 tablespoons margarine
1 tablespoon white vinegar
1/2 teaspoon garlic powder

For the Egg Rolls:
1 pound of boneless skinless chicken breasts, cooked & shredded
2-3 ounces crumbled blue cheese
1/3-1/2 cup buffalo sauce
10 basil leaves, chopped
8 egg roll wrappers
Canola Oil for frying (enough to fill a saucepan to 2-3 inches)

Directions:

For the Blue Cheese Dressing:
Add all ingredients to a blender or food processor and pulse until desired texture (I blended mine smooth because hubs isn't a fan of chunky blue cheese).

*May make this a day in advance!

For the Buffalo Sauce:
Heat in a saucepan, stirring occasionally, over medium high heat until margarine is melted and combined with the other ingredients. Reduce heat to low until ready to use.

For the Egg Rolls:
Heat up 2-3 inches of canola oil in a heavy bottomed saucepan (you want it to reach 350ºF). While the oil is heating, toss the shredded chicken with 1/3-1/2 cup of the prepared buffalo sauce (until just moistened). You will want to set up an assembly line of the buffalo chicken, blue cheese, basil, egg roll wrappers (covered with a damp cloth), and lastly a small dish with water in it.

The package of the egg roll wrappers has a helpful diagram on it showing how to fill them. Lay an egg roll wrapper out with the point/corner facing you. Place 1/8 of the chicken mixture slightly towards the bottom half (in the center). Sprinkle on a pinch of blue cheese, and some of the chopped basil on top. Fold the bottom point over top of the filling and begin to roll up toward the center of the wrapper (make sure it's nice and tight with no air pockets). When you get to the center fold the right point into the center and do the same with the left point. Rub a little water on the remaining edge and then continue rolling egg roll pressing the seam. Place seam side down and cover with a damp cloth until ready to fry! Repeat until all 8 egg rolls are ready to go!

Place into the hot oil in batches of 2-3 (don't over crowd them!) and fry until golden brown on all sides; you'll want to turn them as they fry. This should only take 3-4 minutes for each batch - keep a close eye as oil can get too HOT! Remove from oil and drain on a paper towel lined plate. Slice on a diagonal and serve with blue cheese, additional buffalo sauce, celery and carrots!

Inspired by: Leftovers Cafe