Buffalo Chicken Spring Rolls

These buffalo chicken spring rolls make a fantastic appetizer or party food. Crispy spring rolls filled with little chunks of chicken in a creamy, spicy, buffalo sauce. They can be made ahead too as they reheat brilliantly!

Prep Time20

Cook Time25

cooling time20

Total Time1 5

Course: Sides

Cuisine: American

Keyword: appetizer, buffet food

Servings: spring rolls

Author Nicky Corbishley

Ingredients

2 tbsp oil
2 chicken breasts about 350g/12oz, finely chopped
1 tbsp Cajun spice mix
½ tsp ground black pepper
1 chicken stock cube crumbled
1 small onion peeled and finely diced
2 garlic cloves peeled and minced
1 jalapeño finely chopped
60 ml (¼ cup) hot pepper sauce I like Franks hot sauce
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
3 tbsp double (heavy) cream
50 g (½ cup) grated (shredded) Cheddar
8 spring roll wrappers
Oil for deep frying

To Serve:

Garlic mayonnaise or jalapeño mayonnaise I love The Foraging Fox Smoked Jalapeno Mayo
3 spring onions (scallions) shredded or roughly chopped

Instructions

Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the chicken to the pan and sprinkle over the Cajun spice mix and black pepper. Stir to coat the chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.
2 tbsp oil, 2 chicken breasts, 1 tbsp Cajun spice mix, ½ tsp ground black pepper
Sprinkle over the stock cube and stir together.
1 chicken stock cube
Add the onion, garlic and jalapeño. Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.
1 small onion, 2 garlic cloves, 1 jalapeño
Add the hot sauce, Worcestershire sauce, cider vinegar and cream. Stir together and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the chicken is fully cooked through.
60 ml (¼ cup) hot pepper sauce, 1 tbsp Worcestershire sauce, 1 tbsp cider vinegar, 3 tbsp double (heavy) cream
Turn off the heat, transfer the mixture to a bowl and allow to cool for 20-30 minutes. Then stir in the cheese.
50 g (½ cup) grated (shredded) Cheddar
Heat the frying oil in a heavy-based pan while you make up the spring rolls. We want it to be 190C/375F.
Oil for deep frying
Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).
8 spring roll wrappers
Place a heaped tablespoon of the cooled chicken mixture near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal to you).
Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.
Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.
When the spring rolls are complete, and your oil is hot, carefully add four-to-five spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.
Cook the spring rolls for 3-4 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.
I like to serve mine with jalapeno mayo and a sprinkling of spring onions (scallions).
Garlic mayonnaise or jalapeño mayonnaise, 3 spring onions (scallions)

Notes

Nutritional information is approximate , per spring roll, not including the serving suggestions of dips or spring onions.
I'm estimating that approximately 100ml of oil will be absorbed altogether during frying - this can be variable.

Nutrition

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