Whether you’re looking for a stellar New Year’s Eve buffet dish, or you just want something that’s decadently fiery and deep-fried, you’re going to fall in love with these egg rolls.
No really, there’s no way you can’t love these. They’re basically buffalo wings packed into egg roll wrappers and then fried. Basically, they’re all sorts of good and we don’t blame you if you lose your mind a little.
And, to make things that much better, we can assure you that you can substitute leftover cooked turkey if you’re keen (for a slightly different flavor). Or, just cook up a couple of extra chicken breasts next time so you always have everything you need on hand.
½ pound Boneless, skinless chicken breasts
¼ cup Mad Dog 357 Liquid Fire Hot Sauce
2 tablespoons butter, melted
1 can Corn
Tortilla chips, crumbled
Egg roll wrappers
Oil, for frying
Celery and Ranch dressing, to serve
Bring a pot of water to a boil over medium-high heat and add the chicken breasts. Poach for 10-15 minutes, until cooked through. Remove from the heat and set aside to cool.
Meanwhile, combine the Mad Dog 357 Liquid Fire Hot Sauce with the butter and mix well. Set aside.
When the chicken is cool enough to handle, shred it with two forks or with your fingers into a mixing bowl. Then, pour over the Mad Dog butter mix and stir to coat well. Add the corn and the tortilla chips to the bowl. Scoop 2 tablespoons of this mixture into an egg roll wrapper, then roll into a mini burrito. Repeat until you run out of the chicken mixture.
Heat the oil in a wok or deep pot over medium-high heat. Add the egg rolls to the pan in batches and deep fry until golden brown. Remove from oil and drain on a plate lined with a paper towel.
When cool enough to eat, serve with celery sticks and ranch dressing on the side.