Buffalo Chicken Eggrolls

As you all must know by now, I’m slightly obsessed with wonton/eggroll wrappers.  I mean, seriously, is there nothing that doesn’t taste fabulous stuffed inside one of these things?!  I think not. So, at last weeks’ “blog party”, I had a bunch of eggroll wrappers lying around, ready to be filled up and fried golden, and Steve came wandering into the kitchen talking about how he was craving buffalo chicken dip.  {Um, who isn’t always craving buffalo chicken dip?  It’s the cocaine of food}  I told him to calm down, I already had the menu planned and there was no room for buffalo chicken dip!  I mentioned the eggroll wrappers and he said something of pure genius... “Why don’t you stuff the eggroll wrapper with buffalo chicken dip?!” Oh. My. God. Why. Don’t. We. Stuff. The. Eggroll. Wrapper. With. Buffalo. Chicken. DIP!!! 

We did just that and they were a huge hit.  The only thing I would change next time is the size...they could have been a little smaller.  I was plenty happy shoving a full-sized eggroll chock-full of dip into my mouth, but as I mentioned earlier, this dip is addicting so one eggroll leads to two and we all know how quickly things can spiral out of control.  So if you crave buffalo chicken dip like a drug addict, try this new spin on it and love it like we did!

Buffalo Chicken Eggrolls (makes 8 eggrolls)

For the filling:

1/2 stick reduced fat cream cheese, softened

1/2 bag shredded sharp cheddar cheese

3 small cans white meat chicken, drained

1/3 c. ranch dressing

Frank’s Red Hot hot sauce, to taste

For eggrolls:

16 eggroll wrappers

vegetable oil, for frying, enough for an inch and a half depth in a large dutch oven

1. Combine cream cheese and cheddar cheese in a microwave safe bowl.  Microwave on high for 1 minute.  Remove from microwave and stir in chicken, ranch dressing and hot sauce.  
2.   Heat oil in a heavy dutch oven or deep frying pan.  Lay one eggroll wrapper on work surface.  Spoon dip into the center of the wrapper and roll up, folding in edges and sealing with water.  Place rolled up eggroll in the center of another wrapper and wrap, sealing with water. {We are double wrapping these so that we don’t lose any filling while frying!}  For tips on how to fold and eggroll, click here! http://www.ehow.co.uk/video_2345362_roll-shrimp-egg-rolls.html
3.   Place rolled eggrolls in hot oil {3 to 4 at a time, don’t crowd the pan} and fry until golden brown.  Drain on paper towels.  Serve with blue cheese dressing and/or additional dressing if wanted!