If you remember, Schmambs and I came up with the brilliant idea of Thanksgiving Eggrolls last year. I dubbed them "Schmanksgiving Eggrolls" and they were filled with chicken (yes, we cheated a little because we didn't have turkey on hand) and stuffing and mashed potatoes and celery and topped with cranberry sauce. Ohmygoodness, I'm drooling just remembering them. Well, since that was such a success, we thought it would be fun to stuff those crispy wrappers with some other yummu filling. It was still football season, so Sunday's were still Buffalo Chicken Wings day's. It was decided unanimously. We were going to make Buffalo Chicken Eggrolls.
When I arrived that Sunday, Schmambs already had all the ingredients mixed together in a bowl. We had decided on chicken (obviously), hot sauce, celery, and shredded Mozzarella. Now, I know Buffalo Wings are usually eaten with Bleu Cheese, but in an effort to ensure that everyone would eat and enjoy (namely me, the picky eater) the eggrolls, Mozzarella it was. Plus, it was being used as more of a bonding agent. There would be Bleu Cheese Dressing (or Ranch for the picky eaters) for dipping.
Making the filling is the easy part. Then comes the tedious task of making each eggroll individually while frying and making sure they don't overcook and (and quite possibly burn the house down). Good thing we had four hands between the two of us. Schmambs and I rolled together for a while until it got down to the last few and she started the frying process.
We ended up with a good amount of eggrolls. I think more than we expected/could handle in one sitting. We knew we would probably end up snacking on cold eggrolls later that night. Afterall, we are only three adults and a six year old. Eggrolls don't look like they'd be filling, but after about 2 1/2 - 3 eggrolls each, we were suffering a bit of a bellyache. Good thing we were all smart and were wearing our elastic waistband pants!