Buffalo Chicken Egg Rolls

Buffalo. Chicken. Egg Rolls.  Need I say more?

Mmmmmm….I loveeeee buffalo chicken anything-dip, wings…egg rolls? YES. PUH-LEEZE!!

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WHAT YOU NEED:
-1-2 Cooked chicken breasts, shredded
-1 Chunk of blue cheese, crumbled (Or you can get already crumbled blue cheese)
-1 Bag of broccoli slaw
-1 Package of egg roll wrappers
-Buffalo Sauce to your preference (1/2 to 3/4 cup)
-Cooking spray
-Bowl of water

First cook the chicken breasts. I boiled mine in a pot of water. Let cool, then shred with a fork. Next, mix the chicken with buffalo sauce (I used Frank’s Red Hot Wings Buffalo Sauce). I used about a 1/2 cup. Again, I don’t like spicy, but a little kick I can handle. You can add more if you’d like. Also, keep in mind the chicken will absorb most of the sauce so add a little more than you think you should to get that buffalo-y flavor (Yes, I just made up that word!).

Preheat oven to 400 degrees.

Using a fork, crumble up the chunk of blue cheese.

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Lay an egg roll wrapper out on a clean, flat surface. Place a spoonful or so of broccoli slaw  on the wrapper near the corner closest to you, but slightly towards the middle; spread it out so it’s not just a pile.  Make sure to keep a little space on each side of the slaw (near each side corner on the right and left). Place a spoonful of buffalo chicken on top of the slaw, spreading it out as well. Now place a spoonful of the blue cheese crumbles on top of the chicken.

Now it’s time to wrap it up. Take the corner that is nearest to you and gently roll it, along with the contents, until the point of the corner is touching the middle of the egg roll wrapper. Then fold in each side corner. Lastly, roll it until it is closed. Dip your finger in the bowl of water and press it on the seem that the last corner made. This helps the egg roll stay together.

Now you may have discovered that your contents are busting at the seems or have even poked through the wrapper. It’s okay! If it’s totally ripped through, just wrap it up in another egg roll wrapper. And for the following egg rolls, just add less contents…I learned by trial and error 😉

Place the completed egg roll on a greased cooling rack that is placed on a cookie sheet. It allows the whole egg roll to cook evenly so you don’t have to flip them half way through.

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Repeat this process for the other egg rolls.

Spray all the egg rolls with cooking spray (helps them brown) and place in the oven. Bake for 12-15 minutes, or until golden brown. Take out and let cool.

Let your mouth water while waiting for them to cool…..and then, finally, you can dig in!

Yum. Yum! YUM! Oh, SO good. Hope you like them as well! 🙂

*Egg roll wrappers can be found near the produce section at grocery stores.

**After doing the dishes, I realized it would be greatly beneficial to place a sheet of aluminum foil on the cookie sheet, then place the cooling rack on top. Makes clean up a lot easier.

Original recipe.

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