Where the Wild Rose Grows

Wing Back Roll-ups

This is my first ever recipe contest submission! It’s also one of the first recipes I’ve ever made up on my own. I submitted it over on Julie’s blog, Peanut Butter and Julie for her Ultimate Super Bowl Showdown contest. Winners will be posted on her blog tomorrow. I’m not expecting to win because it’s my first contest, but it was a lot of fun entering! I mean, not that winning would be a bad thing… 

Wing Back Roll-ups (Source: ME!)

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 12 oz. jar of buffalo wing sauce (for example: Frank’s)
  • 1/2 of a 12 oz. bottle of beer (not light beer)
  • 1/4 cup sour cream
  • 2 oz. cream cheese, room temperature
  • 4 oz. blue cheese crumbles1 package egg roll wrappers (found in the refrigerated section of most supermarkets)
  • 1 egg, lightly beaten
  • canola oil for frying
  • special equipment: thermometer for frying and a crockpot

Place chicken in a crockpot and cover with wing sauce and beer. Cover and simmer on low for 8 hours.

When meat is falling apart tender, remove from crockpot and shred. Add a bit of the leftover sauce from the crockpot if you would like your chicken to have more sauce. (This step can be done up to 2 days ahead. If making ahead, store shredded chicken in refrigerator.)In a medium bowl, use an electric mixer or a whisk to combine sour cream and cream cheese.

Lay an egg roll wrapper like a diamond in front of you. Near one corner, spread 1/4 teaspoon of the sour cream / cream cheese mixture in a horizontal line.


Place 1 tablespoon of shredded chicken on top of the sour cream / cream cheese.

Sprinkle 1/ 2 teaspoon of blue cheese crumbles on top of the chicken. Roll the corner closest to the mixture over the mixture, fold the 2 sides in, and roll like a typical egg roll (note: most egg roll wrappers come with super easy rolling instructions and photos right on the back of the package!).

Stop right before you’re done rolling and brush the last corner of the egg roll wrapper lightly with egg to help seal the egg roll.

These can be assembled the day before and kept in the fridge, covered.

Heat canola oil to 350 degrees and fry egg rolls a few at a time to a nice golden brown (2-3 minutes), turning at least once to ensure that all sides are even in color. Finished egg rolls can be kept warm in a 200 degree oven while you finish frying the rest of them.

My review of the recipe: YUM! These would definitely satisfy a craving for wings and Chinese food all at once. They take the mess out of eating a chicken wing because the sauce is all right there inside the roll-up. They also taste a lot like buffalo chicken dip. I don’t fry often, but for a once in a while treat (like for the Superbowl) I think they’re worth it. Enjoy!

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