Buffalo Cabbage Spring Rolls
Check out this recipe for my Buffalo Cabbage Spring Rolls—from my book Meat On The Side!
Buffalo Cabbage Spring Rolls
servings: 6 Spring Rolls + 1 Cup Dipping Sauce
Blue Cheese Dipping Sauce:
- ½ cup blue cheese crumbles (2 ounces)
- ¼ cup sour cream
- 2 tablespoons buttermilk
- 3 tablespoons finely chopped scallions, (green parts only)
- ¼ teaspoon kosher salt
Buffalo Cabbage Spring Rolls:
- 1 teaspoon olive oil
- 1 boneless, skinless chicken breast half (6 ounces)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 ounces cream cheese
- ⅓ cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2½ cups lightly packed cabbage slaw mix (from the supermarket)
- ¾ cup finely chopped celery
- ¼ cup finely chopped scallions
- ¼ cup coarsely chopped fresh cilantro
- ½ teaspoon garlic powder
- 6 flour egg roll wrappers
- Canola oil, for frying
Blue Cheese Dipping Sauce:
- Put the blue cheese crumbles in a small bowl, breaking up the pieces if they are bigger larger than ¼ inch. Add the sour cream, buttermilk, scallions, and salt to the bowl and stir to combine. Set aside.
Buffalo Cabbage Spring Rolls:
- Heat the oil in a small skillet over medium heat. Sprinkle ½ teaspoon of the salt and ¼ teaspoon of the pepper evenly all over the chicken. Add the chicken to the skillet and cook until golden brown on both sides and cooked through—, about 6 minutes per side. Transfer the chicken to a cutting board to rest for 2 to 3 minutes; then chop it into ½-inch pieces.
- To make the filling, placePut the cream cheese and hot sauce in a large microwave-safe bowl; and microwave on high until the cheese is has slightly softened slightly—, 15 to 20 seconds—. and then wWhisk the mixture them tountil well gethercombined. . It (This mixture does not have to be perfectly smooth; it’s okay to have some lumps.) Add the chicken, slaw mix, celery, scallions, cilantro, garlic powder, and the remaining ½ teaspoon salt, and ¼ teaspoon pepper to the bowl and stir until well combined.
- Arrange the egg roll wrappers on a work surface, orienting each so one corner points toward you (making a diamond shape). Have ready a small bowl of water and a pastry brush. Make the rolls one at a time: Spoon about ½ cup of the filling onto the center and then brush a little water onto the margins. Fold up the bottom corner over the filling; then fold up each side corner. Then roll the filled wrapper over on itself toward the top corner.
- Pour oil into a small or medium heavy-bottomed saucepan to a depth of at least 2 inches (but not more than halfway up the sides). Place the pan over medium-high heat and bring the oil to 375°F; (use a candy thermometer to register the temperature). Working in small batches, fry the rolls until they are golden brown on all sides—. 4 to 6 minutes. Transfer each batch to a paper- towel– lined plate to drain.
- Serve the rolls hot with Blue Cheese Dipping Sauce.
Notes:
- don’t always have buttermilk on hand, and although it adds a little extra tang to the dipping sauce, it can easily be replaced with any milk or cream you keep have in your fridge.
- 50/50 - With all the flavor going on in these spring rolls, you will not miss the meat if you prefer a vegetarian appetizer—there are many times I choose to serve them meatless. To make half the recipe meatless, use only 3 ounces chicken, but add an extra ½ cup slaw mix; (don’t add the chicken to the filling until after you’ve made 3 vegetarian rolls. Or to go totally meat-free, and simply replace all the chicken with an extra cup of the slaw mix.
- FF - Kids aren’t big fans of blue cheese? Leave it out for a scallion– sour cream dressing. Also to tone down the spicy taste, cut the amount of hot sauce to 3 tablespoons and use 5 ounces of cream cheese instead for a milder version.
