Buffalo Chicken Egg Rolls
Recipe from Laura’s friend, Rachel.
Rachel’s Comments: Another spicy dish (surprise!) Great appetizer recipe to bring to a party!
Ingredients
- 12 egg roll wrappers (roughly 4 square inches)
- 1 cup cooked and shredded chicken (6 ounces)
- 1/2- 2/3 cup Frank’s RedHot Original Sauce
- 1 cup crumbled blue cheese (4 ounces)
- 1 cup broccoli slaw or coleslaw (dry)
- Blue cheese dressing, for serving (optional)
Instructions
- Preheat oven to 400°F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
- Begin by placing 1 (one) tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 (two) tablespoons of the chicken mixture evenly on top of the slaw. Spoon 1 (one) tablespoon of blue cheese crumbles on top of the chicken. Do not overfill.
- Fold the bottom right corner over the stuffing mixture so it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in a small bowl of water and press to moisten the top left corner. Now fold that corner down on top of the filled roll sealing it like you would an envelope. Repeat with the remaining rolls.
- Place the rolls on a wire rack set on top of a cookie sheet (or on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with cooking spray. Bake for 12-15minutes, or until the rolls are crisp and turn a light golden brown. Serve with blue cheese dressing, if desired.
12 servings
