Buffalo Chicken Egg Rolls

  • thai spring roll pastry wrappers, 1 package

  • chicken (thigh meat, skinless), 700 grams

  • monterey jack cheese (freshly grated), 150 grams

  • green onions (whites and slight green parts only), 75 grams

  •  lillie's q buffalo sauce, 70 grams
  • cream cheese, 40 grams

  • worcestershire, 20 grams

  • lillie's q q-rub, 20 grams

  • red chili flakes, 3 grams

  • egg, 1 each

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  1. Sprinkle the chicken thighs with Lillie’s Q Q-Rub and place them on a baking sheet. Bake at 375°F until the internal temperature reaches 160°F.

  2. Remove the chicken from the oven and allow it to cool while you prepare all the other ingredients.

  3. Chop the green onions and grate the Monterey Jack cheese.

  4. Prepare a simple egg wash with one egg and set it aside.

  5. Shred the chicken into small strands and place them in a mixing bowl. Add all the other ingredients and mix well.

  6. To assemble the rolls, lay the spring roll wrapper on a clean surface in a diamond position. Using the egg wash, brush it around the wrapper, leaving roughly 1/2" space on all sides.

  7. Take the cold filling and place it in the center, creating a length/size similar to a cigar.

  8. Fold the wrapper from the bottom up and then over to create a triangle, pulling it tight.

  9. Fold in each side from the left and then the right, 1/2" by 1/2", to create a double end layer to prevent the rolls from expanding when cooked. Add a touch more egg wash to the top angle and continue to roll up tightly.

  10. Roll the rolls lightly in cornstarch and freeze them overnight. If needed on the same day, place them in the freezer for at least 4 hours.

  11. Fry the rolls until they are golden brown at 350 degrees Fahrenheit.


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