Buffalo Cabbage Spring Rolls

Check out the 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:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
: @NikkiDinki

: @NikkiDinkiCooking

 

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