Buffalo Chicken Egg Rolls

Serves: 2

Ingredients

2 pieces marinated chicken breast flat steak

1/2 red onion, thinly sliced

1/3 cup celery, finely diced

1/2 jalapeno, minced

1/3 cup shredded carrots

1/3 cup hot sauce

3/4 cup shredded Mexican cheese

2 scallions, thinly sliced

Salt & Pepper

6-8 egg roll wrappers

1 cup vegetable oil

Ranch Dipping Sauce Ingredients

3/4 cup ranch

1/4 cup hot sauce

Directions

1. Cook the chicken according to package instructions, remove from pan and set aside.

2. In the same pan, saute the onion, celery, and jalapeno over medium heat until softened. When they are almost soft, add the carrot and cook for about 2 minutes longer. Remove the pan from the heat and let cool for a few minutes.

3. Make the filling for the egg rolls: combine the cooled chicken and veggie mixture with the hot sauce, cheese, and sliced scallions, and stir to combine. Season with salt and pepper to taste.

4. Form egg rolls by filling each wrapper with about 3-4 tbsp. of filling, then wrap to fully enclose.

5. Heat 1/2” of vegetable oil in large pan over medium heat. Once the oil is around 350, carefully place the prepared egg rolls in the pan and fry until golden brown on all sides.

6. To make the ranch dipping sauce, combine ranch and hot sauce in a small bowl. Serve the egg rolls with the sauce on the side for dipping.