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
 

Find more recipes like this in Meat on the Side!

 

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Red Cabbage + Raspberry Grilled Cheese

So great being on The Wendy Williams Show today! Check out the clip--and the recipe!--for my Red Cabbage + Raspberry Grilled Cheese.

Red Cabbage + Raspberry Grilled Cheese

servings: 2 Sandwiches

Ingredients:

  • 2 tablespoons olive oil
  • 6 cups lightly packed shredded purple cabbage (12 ounces)
  • 1 teaspoon kosher salt
  • ¼ cup raspberry jam
  • ¼ cup champagne vinegar
  • 8 ounces Fontina fontina cheese, sliced
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter, at room temperature

Directions:

  1. Heat the oil in a large skillet over medium heat. Stir in the cabbage and salt and cook until tender but not mushy, —3 to 4 minutes. Stir in the jam and vinegar and cook until most of the liquid has evaporated and the cabbage is completely tender, —2 to 3 minutes more. Remove the skillet from the heat.
  2. Heat a second large skillet over medium-low heat. Butter 1 side of each slice of bread. Place 2 pieces of bread, butter- side- down, on a plate. Top each with 3 alternating layers, : first of cheese, then cabbage, and then the rest of the cheese, dividing them equally, and then finish off with another slice of bread, butter- side- up. Place the sandwiches in the skillet and cook them until browned on the bottom, —3 to 5 minutes. Then fFlip them over and cook until the other side is has browned and the cheese is has melted, —3 to 5 minutes more, gently pressing the sandwiches as they cook. Cut in half and serve.

Notes:

  • You can really customize this sandwich: just use what you have in the pantry. Any sliced bread works fine, you can substitute any jam flavor that you like, and instead of champagne vinegar feel free to use red wine vinegar, white wine vinegar, or apple cider vinegar.
  • Purple cabbage is also known as red cabbage and may be labeled that way.
  • I can usually find purple cabbage freshly shredded by the store in my produce section. You can also use green cabbage for a similar taste but a slightly less exciting color.
  • Because of the sweetness of the cabbage and the fact that it’s a grilled cheese, this sandwich should be a hit! Not convinced? Use half that amount of cabbage mixture for super- picky eaters; the cheese will melt all around it, mostly concealing our little secret.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

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