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Grand Lux Cafe Buffalo Chicken Spring Rolls
Shredded chicken, Frank's RedHot, and melted fontina wrapped in crispy spring roll wrappers. A fast, crowd-pleasing appetizer with serious buffalo chicken flavor.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●mixing bowl
- ●skillet
📝 Preparation Steps
1
Place the chicken breasts in a pot and cover them with water. Add the chicken bouillon cube and bring to a boil. Boil until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken.
chicken bouillon cube1
2
In a mixing bowl, combine the shredded chicken, Frank’s RedHot Sauce, and shredded Fontina cheese. Stir until the chicken is evenly coated.
3
Place about 2 teaspoons of the chicken mixture onto each spring roll wrapper. Roll the wrapper around the filling, folding in the sides as you go. Brush the edge with the beaten egg mixture to seal the spring roll.
4
Heat the peanut oil to 350°F in a deep skillet or fryer. Fry the spring rolls a few at a time until they are golden brown and crisp. Do not fry too many at once, as this will lower the oil temperature and keep the spring rolls from crisping properly.
peanut oil (for frying)6 cups
5
Remove the fried spring rolls from the oil and drain them on paper towels. Serve warm with blue cheese dressing and celery sticks.
Nutrition Facts
calories
319 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
1 g
sodium Content
957 mg
protein Content
13 g
cholesterol Content
48 mg
carbohydrate Content
23 g
saturated Fat Content
3 g
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