Buffalo Cabbage Spring Rolls

• annokset: MAKES 6 SPRING ROLLS; AB

Ainekset

Blue Cheese Dipping Sauce

½ cup blue cheese crumbles (2 ounces)

¼ cup sour cream

2 tablespoons buttermilk

3 tablespoons finely chopped scallions, green parts only

¼ teaspoon kosher salt

Buffalo Cabbage Spring Rolls

1 teaspoon extra-virgin olive oil

1 boneless, skinless chicken breast half (6 ounces)

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 ounces cream cheese

⅓ cup Frank's RedHot Original Cayenne Pepper Sauce

2½ cups lightly packed cabbage slaw mix (from the supermarket)

¾ cup finely chopped celery

¼ cup finely chopped scallions

¼ cup coarsely chopped fresh cilantro

½ teaspoon garlic powder

6 flour egg roll wrappers

Canola oil, for frying

Ohjeet

Blue Cheese Dipping Sauce

Put the blue cheese crumbles in a small bowl, breaking up the pieces if they are larger than 4 inch. Add the sour cream, buttermilk, scallions, and salt to the bowl and stir to combine. Set aside.

Buffalo Cabbage Spring Rolls

1. Heat the oil in a small skillet over medium heat. Sprinkle ½ teaspoon of the salt and 4 teaspoon of the pepper evenly all over the chicken. Add the chicken to the skillet and cook until golden brown on both sides and cooked through, about 6 minutes per side. Transfer the chicken to a cutting board to rest for 2 to 3 minutes; then chop it into ½-inch pieces.

2. Put the cream cheese and hot sauce in a large microwave-safe bowl and microwave on high until the cheese has softened slightly, 15 to 20 seconds. Whisk the mixture until well combined. It does not have to be perfectly smooth; it's okay to have some lumps. Add the chicken, slaw mix, celery, scallions, cilantro, garlic powder, the remaining ½ teaspoon salt, and ¼ teaspoon pepper to the bowl and stir until well combined.

3. Arrange the egg roll wrappers on a work surface, orienting each so one corner points toward you (making a diamond shape). Have ready a small bowl of water and a pastry brush. Make the rolls one at a time: Spoon about ½ cup of the filling onto the center and then brush a little water onto the margins. Fold up the bottom corner over the filling; then fold up each side corner. Then roll the filled wrapper over on itself toward the top corner.

4. Pour oil into a small or medium heavy-bottomed saucepan to a depth of at least 2 inches but not more than halfway up the sides. Place the pan over medium-high heat and bring the oil to 375°F; use a candy thermometer to register the temperature. Working in small batches, fry the rolls until they are golden brown on all sides, 4 to 6 minutes. Transfer each batch to a paper towel-lined plate to drain.

5. Serve the rolls hot with Blue Cheese Dipping Sauce.

Muistiinpanot

Keep It Simple

• I don't always have buttermilk on hand, and although it adds a little extra tang to the dipping sauce, it can easily be replaced with any milk or cream you have in your fridge. • Take a shortcut from the store and buy a precooked rotisserie chicken instead of cooking the breast yourself.