spring roll or wonton wrappers1 pack (about 20 pieces)
Philadelphia cream cheese2/3 cups (150 g)
shredded mozzarella¾ cups (75 g)
chicken breasts2 large
onion½
fresh dilla handful, choppedA handful
fresh parsleya handful, choppedA handful
fresh chivesa handful, choppedA handful
Gorgonzola cheese2 tbsp (40 g)
Buffalo Hot Sauce2 tbsp (40 g)
paprika1½ tsp
olive oilfor cooking chicken~1½ tbspest.
salt and pepper~to tasteest.
peanut oilfor frying~2-3 cupsest.
Gorgonzola cheesefor cream sauce2/3 cups (150 g)
heavy whipping cream1¾ tbsp (25 g)
Steps
1
Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook for about 2–3 minutes per side until fully cooked. Let rest briefly, then cut into small bite-sized pieces.
2
In a large mixing bowl, combine the diced chicken, cream cheese, mozzarella, diced onion, dill, parsley, chives, Gorgonzola, Buffalo sauce, and paprika. Mix until the filling is well blended.
3
Lay out a spring roll wrapper and place about 1 tablespoon of filling in the center. Fold the wrapper tightly around the filling and seal the edges with a bit of water. Repeat with remaining wrappers.
4
Heat peanut oil in a deep pan to 350°F (175°C). Fry the egg rolls for 2–3 minutes, turning occasionally, until they are golden brown and crispy. Drain on paper towels.
5
In a small saucepan over low heat, combine Gorgonzola cheese and heavy cream. Stir constantly until the mixture melts and becomes smooth and creamy, being careful not to burn.
6
Arrange the cooked egg rolls on a serving plate and drizzle with the warm Gorgonzola cream sauce, or serve the sauce on the side for dipping. Garnish with chopped chives or green onions.
PrimedTableBETA
