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My family and I love chicken wings. Maddox even eats them straight off the bone. But chicken wings are one of the more time consuming dishes to make and we don’t like deep frying in our house. So I lightened things up and made the essence of a chicken wing rolled up into a handheld egg roll. And the results were fantastic!

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When I made these, Kiersten had a day (sort of) to herself. She helped celebrate one of our dear friends’, Hallie, birthday. Hallie and her husband Porter have been one of our go-to couples whenever we get the itch to go out or hang out with people. We’ve done a lot of fun stuff with them, but the icing on the cake was when they had their son, Hudson, a few months after Maddox. Maddox and Hudson have had numerous play dates and the result is a family full of friends. Hallie also runs a lifestyle/fashion blog (Life:Oceanside; Go visit her site!) and was one of my biggest supporters when I decided to put this together. So of course when it was her birthday and Kiersten wanted to help pamper her by taking her for pedicures and going to her LuLaRoe party, I took the kids and had a daddy day.

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The problem with making things from scratch when you’re with two kids is it’s usually time consuming and one of the kids will need you without notice. I was absolutely thrilled with the simplicity of this dish. The most time consuming step was folding up the egg rolls and that really wasn’t that bad. I boiled my own chicken breast to shred, which takes about 20 minutes but basically you just throw the chicken in a cold pot and boil for 12 minutes, but you could certainly use a rotisserie chicken to save time. Rolling up the stuffing is about all the active time with this recipe. And it takes maybe 10 minutes. It’s perfect for some delicious food when you’re busy doing other things.

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Believe it or not, our family tries to eat healthy. This recipe, while maybe not entirely healthful, is actually only about 100 calories per egg roll. Thanks to baking instead of deep frying, you probably shave the calorie count in half. Of course, if you’re looking for a classic egg roll texture, you can certainly deep fry it. And I’m sure it’s delicious. But let me tell you, baking it still creates that crispy texture you look for in an egg roll.

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Handheld foods such as these are great for entertaining as well. Whether for a game day, or a party, or just a play date with the kids, these buffalo chicken egg rolls hit all the right notes. And now we can have great chicken wing flavor quickly and guilt-free. Hooray!

Print Recipe
Buffalo Chicken Egg Rolls
A new take on the classic bar food, lightened and rolled up into a delicious morsel.
Course Appetizer
Cuisine American
Servings
egg rolls
Ingredients
Course Appetizer
Cuisine American
Servings
egg rolls
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Mix together your shredded chicken with the buffalo wing sauce. Make sure the chicken is covered with the sauce.
  2. Place your egg roll wrappers on a clean, flat surface so a point of the "diamond" is facing you. To assemble, put 1 tablespoon of slaw, 2 tablespoons of the shredded chicken mixture, and 1 tablespoon of blue cheese crumbles. Be careful not to overfill.
  3. Folding is the toughest part. Fold the bottom corner over the stuffing so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll and press lightly to seal.
  4. Place on a greased cookie sheet and spray the egg rolls with cooking spray.
  5. Bake for 12-15 minutes, or until the egg rolls are crispy and browned.
Recipe Notes

Recipe adapted from Andie Mitchell.

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Like this recipe? Make some changes? Let me know what you think about it and how you made it your own. #DishingDaddyhood on social media!