Buffalo Chicken Egg Rolls
A new take on the classic bar food, lightened and rolled up into a delicious morsel.
10egg rolls
10egg rolls
  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.