I know it's a New Year and we should be trying to think healthy and eat healthy, but I'm still indulging a little. I made these egg rolls for my family to enjoy while we watched a Family Feud marathon on TV. My husband and I get competitive trying to get the best answers and I usually win. Okay... maybe we both give good answers. If Family Feud did a survey on delicious foods these Buffalo Chicken egg rolls would certainly be on the board. My husband enjoyed them with blue cheese dressing and the kids and I reached for the ranch dressing. I made myself feel a little less guilty by serving them with some healthy celery. See... maybe I am thinking a little healthier for the New Year after all. Okay... that maybe a stretch.. :)
Ingredients:
1 package egg roll wrappers
1lb ground lean chicken
1 medium onion finely diced
1 jalapeno pepper seeded and finely diced
2 garlic cloves minced or grated
1 carrot finely grated
1 stalk celery finely minced
salt and black pepper to taste
1/3 cup hot sauce or more to taste (I used Frank's Red Hot Sauce)
2-3 Tbs ketchup
1 Tbs butter
Directions:
Brown ground chicken with a Tbs of canola oil. Then add garlic, onion, jalapeno, grated carrot and diced celery and saute. Season with salt and black pepper. Next add hot sauce, ketchup and butter. Taste for seasoning. Cool mixture before rolling egg rolls.
Place 1-2 Tbs of filling on egg roll wrapper. Roll over and fold in the sides.
Roll tightly and seal the edge with water. Have all egg rolls done before frying. Do not lay on top of each other so they don't stick together.
Fry each egg roll until golden brown. You want your oil hot (about 350 degrees), but not scorching hot. Drain on paper towel. Eat hot or warm. Serve with ranch or blue cheese salad dressing as a dipping sauce and celery. Enjoy.
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Roll tightly and seal the edge with water. Have all egg rolls done before frying. Do not lay on top of each other so they don't stick together.
