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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef John Billings

Prairie River Restaurant
Eaglewood Resort and Spa
1401 Nordic Road

For more information about Hunger Action Awareness Month:


Orange Twist Buffalo Chicken Spring Roll

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

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.

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

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s