Mini Chicken Frank Rolls Recipes
MINI BUFFALO CHICKEN EGG ROLLS
Long ago, in my more oblivious days, I ordered 'boneless Buffalo wings,' only to be disappointed they weren't wings. It's a bit ironic that all these years later, I'm using chicken breast to create a Buffalo wing alternative, but at least I'm not trying to trick anybody. Less messy than bone-in Buffalo wings and more eventful than the 'boneless' kind, these Buffalo chicken egg rolls are a party snack breakthrough. Serve alongside more hot sauce and celery.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 14
Number Of Ingredients 12
Steps:
- Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.
- Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
- Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 5 g, Cholesterol 34.1 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 2.7 g, Sodium 169.9 mg, Sugar 0.1 g
MINI CHICKEN FRANK ROLLS
This was submitted by Nancy Dixon to the Thursday magazine and won the Recipe of the Week prize for the week of September 14-20th'06. Enjoy!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- To begin, defrost the chicken franks and pastry.
- Beat the egg in a bowl with a fork for 1 minute.
- Using a little extra virgin or sunflower cooking oil, grease a baking tray lightly.
- Pre-heat oven to 200C or 400°F.
- Now with a sharp knife, cut each pastry square into 4 smaller squares.
- Using your fingers, roll each square until it is very thin and sufficient to wrap around each chicken frank.
- Then brush each pastry square with egg and wrap around each chicken frank.
- Put it on the baking tray and lightly grease again with cooking oil.
- Likewise, repeat for every chicken frank and pastry until one or the other is over.
- Bake for 10 minutes at 200C or 400F on the top shelf of the oven.
- Remove tray from oven once the time is over.
- Brush frank rolls with egg once again.
- Lower oven temperature to 300F or 150°C.
- Bake for 10 minutes or until the rolls turn golden brown.
- Remove from tray and serve with tomato ketchup, some juice/soft drink like Pepsi or Mountain Dew, and most importantly, enjoy!
- 4.
Nutrition Facts : Calories 1028.4, Fat 73.2, SaturatedFat 19.4, Cholesterol 179.1, Sodium 2041.2, Carbohydrate 65, Fiber 1.9, Sugar 1, Protein 26.9
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