Guys, these eggrolls. I don’t even know how to express my love.

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There is something about a pretty little package. You know, the ones that are perfectly wrapped with a flawless little bow tied on the top? It really doesn’t matter what’s inside of them, and opening them can even feel slightly painful because you don’t want to ruin its perfection. The package itself tends to be much more thrilling than the contents. My mom always told me that it’s all about presentation – if it doesn’t look pretty, then for Pete’s sake, don’t put it on display!

These eggrolls are the perfect little package for the ever-fantastic buffalo chicken dip.

These lil’ guys are crunchy and golden – and I’m serious, if you are single…take these to a party and you are guaranteed to leave that party with at least one phone number. Dead serious. If you’re taken, no worries – you will officially be labeled the Wife/Girlfriend of the Year for the simple act of supplying these egg rolls. They’re, of course, absolutely perfect for football season, but feel free to “practice” early!

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Buffalo Chicken Egg Rolls

Ingredients

Instructions

  1. Place Buffalo Chicken Dip in a bowl and allow dip to cool.
  2. In a deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
  3. Spoon even amounts of the mixture into each egg roll wrap. Starting at one corner, roll up wrap and fold in sides. Dab a small amount of water on opposite corner and secure wrap.
  4. Place egg roll in oil for about 4 minutes. Flip and cook for another 4 minutes.
  5. Serve with blue cheese dressing.

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Hurry up, football season.