Smoked Buffalo Chicken Eggrolls
These zesty appetizers will have everyone buzzing with excitement.
- Pellet grill
- Cast Iron Skillet
- 3 pounds chicken breast
- 1 lemon, juiced
- 1 lime, juiced
- 6 franks red hot original hot sauce
- 1 tablespoon pepper
- 1/2 tablespoon salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1 pound cream cheese
- 5 celery stalks, diced
- 1 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 2 cups of ranch (1 cup buttermilk, 1 cup mayonnaise, 1 Hidden Valley ranch packet)
- 1 avocado
- 1 teaspoon ancho chili powder
- 1 package of wonton wrappers
- 1 teaspoon celery seed
- 2-3 quarts of neutral oil, such as canola
- Remove the cream cheese from the wrapper and keep it in block form, if you're using two 8 ounce blocks, press them together to make a larger rectangle. Season all the sides with your favourite spice rub, such as a southwest Mexican-style rub. Place the cream cheese on a skillet and into the smoker at 225°F for 2 hours. After the two hours remove it and allow it to cool, resting at room temperature.
- In a mixing bowl add the chicken, the lime and lemon juice, 1 tablespoon of franks red hot, 1 tbsp black pepper, ½ tbsp salt, garlic and onion powder, and the cayenne pepper and toss together. Cook the chicken on the grill at 300°F with smoke level 6 until it reaches 165°F. Remove the chicken and while it's still warm, shred it into a bowl. Add in the smoked cream cheese, diced red onion and celery, celery seed, ½ cup of mayo, and the remaining 5 tablespoons of Franks Red Hot. Mix together to form a chicken salad type of consistency. Set in the refrigerator to cool and use later to make the eggrolls.
- To make the sauce, simply blend together on low speed 2 cups of ranch, one peeled and seeded avocado, and the ancho chili powder.
- To form the eggrolls lay a wrapper down in front of you with the points out like north, south, east, west, diamond style. Add 2 ounces of the chicken filling into the middle and elongate it, such as stuffing a burrito. Dampen your finger with water from a bowl and trace the outside ½ inch of the wrapper so the cornstarch mixes with the water on your finger making a sticky glue so you can seal the wrap.
- Fold in the left and right edges, fold the bottom up and over the filling, pulling it tightly, and finish by rolling it forward so a nice point is formed in the middle of the egg-roll. Dust in cornstarch and set it on a parchment lined sheet tray. Repeat this process until you have made all the egg-rolls. Place 4 at a time into 350°F oil and fry until a crisp golden brown. About 2-3 minutes.