Buffalo Chik Spring Roll
Recipe submitted by Chef Chris Santos, owner of New York City’s Beauty & Essex and Stanton Social Restaurants.
Chef Chris is a judge on Food Network’s popular “Chopped” series, and created this recipe as part of the Summer Streets celebration in New York City on August 16, 2014, for the MorningStar Farms® Good Food for Good Times tour.
This recipe has not been tested or modified by the MorningStar Farms® kitchen.
Prep Time: 45 minutes
Total Time: 1 hour
Servings: 4 (2 spring rolls per person)
- 8 6 inch spring roll wrappers
- 4 eggs, beaten
- Buffalo Chik Filling:
- 1 package (4 patties)
- 1 cup crumbled bleu cheese
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup celery leaves
- 1 tablespoon chopped green savoy cabbage
- Buffalo Carrot Dipping Sauce:
- 2 cups Franks Red Hot
- 1 1/2 cups heavy cream
- 1/2 cup honey
- 1 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter
- 2 cups carrot juice
For the Buffalo Chik filling: Cut the Buffalo Chik Patties into strips and sauté in a hot pan with a little blended oil until browned. In a food processor, combine the carrots and celery and blend until coarsely ground. Add the bleu cheese and continue to blend until smooth. Season with salt and pepper to taste. Mix in 1 tablespoon chopped green savoy cabbage.
For the Buffalo Sauce: Reduce the carrot juice by 75%. In a hot pot, combined the Franks Red Hot, garlic powder, onion powder, honey and brown sugar and reduce by 1/3. While the sauce is reducing, put the cream in a separate pan and reduce by 1/3. Add the reduced cream and carrot juice to the Franks Red Hot mixture. Reduce heat and stir in the butter until well incorporated. Strain through a fine mesh strainer. Season with salt and pepper to taste and then allow to cool.
To finish: Preheat your oil to 350 degrees. Lay each spring roll wrapper on a flat surface and paint the edges with the egg wash. Place 5 strips of the Buffalo Chik Patty in the center of each wrapper. Top the strips with 2 tablespoons of the bleu cheese paste. Finish with a thin layer of celery leaves. Fold the wrapper to tightly cover the filling. Fold in the ends of the wrapper and then continue to roll until tightly secured. Fry each spring roll in the oil until golden brown. Season with salt and allow to cool on a ventilated surface. When cool, slice on a diagonal and serve with the Buffalo Carrot Dipping Sauce.