Do you remember that scene in Dances with Wolves when Kevin Costner stuffs his jacket under the back of his shirt and crawls around in the dirt trying to get Kicking Bird to say “tatanka”? Spoiler alert: that means “buffalo” in the Sioux language, or at least it means I believed Hollywood when they said it did. Spoiler alert #2: that has nothing to do with the yum-inspiring recipe I’m about to share with you, I was just thinking about it.
Spoiler alert #3: I gave it away in our taco post that we were gonna make Buffalo Spring Rolls, and, spoiler alert #4: they’re the most delicious thing ever in the whole world. Spoiler alert #5: I made an awesome and easy dip to go with it, and, spoiler alert #6: these spring rolls are so simple and I might make them every day for the rest of my life.
If you’ve been following our buffalo stampede this week, then you know that I’ve already used that phrase once, but I think it’s hilarious, and I won’t stop. But you may have also noticed that there are some similarities in shopping lists, and if you keep these ingredients on hand at all times, the possibilities are practically buffal-endless.
Buffalo Chicken Spring Rolls with Avocado Ranch Yogurt Dip
Spring roll wrappers (I found mine at a local Asian market for $1.79!)
1 cup shredded rotisserie chicken (we make ours fresh multiple times a day at our Rittenhouse, Franklin, and Comcast locations!)
1/2-2/3 cup buffalo sauce (how spicy do you like it?)
1 cup dry coleslaw mix, or shredded cabbage
2 oz Idiazabal cheese, shredded
2 oz crumbled Gorgonzola Dolce
Small bowl of water
Buffalo Sauce Recipe:
Pour one cup of hot sauce in a pot (I used our newer line of A&B Pepper Sauces, small-batch hot sauce made in Brooklyn with zero artificial flavorings or added sugars). They have 3 flavors, and heck if I didn’t mix ’em all together like a buffalo-crazed genius. The mix ended up being about 60% Original, 30% Garlic, and 10% More Heat. Then add a half-cup of butter, which is 4 oz, and you can be fancy like me and use what I call “fun butter”—in this case I used Kerrygold grass fed butter from Ireland. Melt it up good and toss in 2 tablespoons of straight-up cayenne pepper. Mix well, pour onto everythang.
Ingredients for dip:
1 cup plain Greek yogurt
1 mashed avocado
1 pkg Hidden Valley Ranch Greek Yogurt Dips (yeah, we use that stuff, too!)
For the dip, simply combine all of the ingredients and mix well.
1. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper or give it a nonstick spray right quick.
2. Toss the shredded, cooked chicken in your buffalo sauce, adding as much sauce as you desire without getting things too soggy.
3. Using a clean workspace with your small bowl of water nearby, let’s get to rolling — carefully peel away a single wrapper and place in front of you in a diamond shape. In the middle of your wrapper, lay down a healthy pinch of coleslaw or cabbage, top with a spoonful of chicken laid out in a line, and add a pinch of shredded cheese and a few blue cheese crumbles.
4. To roll, fold the bottom corner over the filling and curl your fingers tightly but gently over the “innards”. Fold the left and right corners snugly into the middle, and roll up and away from you towards the top corner.
5. When you get to the top corner, dip your finger into the water and wet the corner edge so that it will stick to the roll. Place on baking sheet, and when you have used all of your filling, spray the tops with more non-stick spray. Bake for 15-20 minutes, flipping once halfway through.
Drops mic; walks away.
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