Midday Fix: Chef John Billings makes orange twist buffalo chicken spring rolls

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Chef John Billings

Prairie River Restaurant
Eaglewood Resort and Spa
1401 Nordic Road
Itasca
www.eaglewoodresort.com

For more information about Hunger Action Awareness Month:

www.solvehungertoday.org/

Orange Twist Buffalo Chicken Spring Roll

Ingredients:
12 10” rice wrap’s
12 oz. chicken strips
3 oz. seasoned flour
4 oz. blue cheese crumbles
8 oz. orange buffalo sauce
6 cups salad Oil

Directions:
Pour water into a large bowl place rice wrap one at a time into the water to soften.  When 3 are softened, lay out into a triangle, place 3 oz. of chicken and 1 oz. of blue cheese.  Roll into a spring roll set I freezer for 20 minute to set.  When set place into fryer and fry for 3 to 5 minutes.  Cut into four and place onto plate and drizzle with sauce.

Sauce
1 cup buffalo sauce
1/4 cup orange marmalade
1 Tbs orange zest
2 Tbs orange juice
1 Oz Grand Marnier

Directions:
Place all ingredients into a bowl and mix together till well blended.  Set aside.  Place oil into a sauce pot and heat to 350 Degrees.  Toss chicken in seasoned flour and place into hot oil. Fry till done.  Then toss chicken into buffalo sauce set aside and cool.

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