tablespoon rice wine vinegar
Make the Rice - Rinse the rice until water runs clear. Put the rice into a pot with the water and bring to a simmer. Cover and turn to low for 10 minutes. Remove from heat and let sit 15 more minutes. In a new bowl, add the vinegar, sugar, salt, and cooked rice and toss with a spoon until it cools to room temperature.
Prep the Fillings - Thinly slice the carrots and celery. Cook the chicken and shred it into very small pieces. Mix the chicken with the cayenne sauce and mayo. If it's too dry, add more sauce, but make sure it isn't too juicy or it will leak through the rice! Also cut nori into thin strips.
Make the Roll! - On a sushi roller, place the nori. Put several strips vertical, and one strip horizontal in the center. Press out a thin layer of rice over the nori strips. Put your fillings on the rice and roll it up!
Slice the rolls in between the vertical strips so that each roll has a cross on it that looks like it has been gift wrapped. Serve blue cheese dressing on the side to dip in.
Buffalo Chicken Rolls
These buffalo chicken rolls are the BEST party appetizer. They are warm, crispy, and absolutely delicious. Plus, they’re quick and easy to make! LET’S ROLL.
- ½ pound cooked chicken breast
- ⅓ cup diced celery
- 2 ounces blue cheese
- 2 ounces cream cheese
- 1 tablespoon Louisiana-style hot sauce
- freshly ground black pepper
- cayenne pepper
- 14 wonton wrappers, or more as needed
- 1 egg
- 1 tablespoon water
- oil for frying
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.
Easy Buffalo Chicken Roll-Ups
Both kids and kids-at-heart will love these simple and tasty roll-ups. The recipe lends itself to variation you can use shredded rotisserie chicken, leftover chicken breast, or even canned chicken (although it won't have quite the same texture). Make your own Buffalo sauce or buy your preferred jarred variety, and enjoy it with whole-wheat or white flour tortillas.
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 4 tablespoons butter, melted
- ½ cup hot sauce
- ½ cup shredded provolone cheese
In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.