I’ve made a lot of pasta salads over the years, using just about every shape and size imaginable, with one notable exception. The egg noodle. I only came to this realization recently, when I was looking to make a “prop” pasta salad to sit next to some grilled pork. The cupboards were bare, except for a handful of egg noodles, which I pressed into service, and what started out as an afterthought, turned into an… to read the rest of Chef John’s article about this Deviled Egg Noodle Salad recipe, please follow this link to become a member.)
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These mini buffalo chicken egg rolls remind me of the
time I ordered something called “boneless Buffalo wings,” many years ago. Like
all Western New Yorkers, I have a deep affection for this messy, but delicious
snack, and so I was very excited about being able to enjoy some without having
to deal with the wing bones.
As I waited for my order, I felt sorry for whichever prep
cook had been given the tedious task of de-boning them. However, my sympathy
was unwarranted, since what they were calling “boneless buffalo wings” were
nothing more than strips of fried chicken breast, coated in the same sauce.
While happy for the prep cook, I was disappointed they weren’t wings.
So, it’s a little bit ironic that all these years
later, I’m now using chicken breast to create a Buffalo wing alternative, but at least
I’m not trying to trick anybody. That aside, these really do have a very
similar flavor profile, and I should probably be more concerned with the people
who are going to be upset I’m calling these egg rolls.
What’s not going to upset anybody is just how great a party
snack these really do make, and not just because they’re delicious. Even sober
people make a mess eating actual buffalo chicken wings, but that’s not going to
be an issue here, thanks to their very user-friendly design. So, if you’re
planning a party soon, I really do hope you give these a try. Enjoy!
Ingredients for 14 to 16 Mini Buffalo Chicken Egg Rolls:
8 ounces diced cooked chicken breast
1/3 cup diced celery
2 ounces blue cheese
2 ounces cream cheese
1 tablespoon Louisiana hot sauce
salt, freshly ground black pepper, and cayenne to taste
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