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| Buffalo Disaster Rolls |
A couple of weeks ago I attended my cousin's wedding and was treated to the best food I had ever eaten as part of a nuptial celebration. One of the appetizer served was a Crispy Buffalo Chicken Spring Roll with a blue cheese sauce — it was amazing!
All week long I had been planning to recreate it.
I bought spring roll wrappers, roasted and shredded some chicken breast and had everything ready to go. I prepared them with care. Rolled up the filling in the wraps and placed them in the oven to cook away.
The excitement of pulling these delicate treats from the oven and the fantasy of devouring them came crashing to the ground as soon as I opened the oven door.
They hadn't crisped up and browned at all.
They looked like condom-wrapped cheese plugs.
Turns out there was to much moisture with the cream cheese filling I had made. The moisture never let the wrap cook and dry out properly to crisp up. They just turned to rubbery cases for the buffalo chicken filling.
All was not lost.
I peeled away the wrappers, harvested the filling and made a simple buffalo chicken dip with it. These things happen. Especially when you experiment. Usually the mess-ups aren't this bad though, that's why I had to share it — you really have to be going for it to create a monster like this.
Eat well, cook often ...
