Served conveniently as an egg roll, this is a healthier alternative to the ever-so-popular buffalo chicken dip.
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 12-15 Minutes
- 12 eggroll wrappers
- 1 cup cooked and shredded chicken
- 1/2 – 2/3 cup hot sauce (Frank’s Hot Sauce, recommended)
- 1 cup crumbled blue cheese
- 1 cup cole slaw (dry)
- blue cheese dressing, for serving
1. Preheat oven to 400 degrees.
2. In a bowl, mix together the chicken and the hot sauce.
3. Lay one eggroll wrapper on your work surface.
(see image to the right for steps 4, 5 and 6)
4. Place 1 tablespoon of cole slaw on a diagonal in center of wrapper.
5.Place 2 tablespoons of chicken on slaw, followed by 1 tablespoon of blue cheese.
6. To fold:
- Fold the bottom corner over the filling.
- Fold in the bottom right, followed by the left, so it now looks like an envelope.
- Roll the wrap, but leave the top corner open.
- Dip your finger in a small bowl of water and wet the edges of the open corner.
- Fold the corner over the eggroll wrapper.
(the water will help to seal the eggroll wrapper to itself)
7. Repeat with the remaining rolls.
8. Place the rolls on a wire rack on top of a baking sheet.
9. Spray the rolls with non-stick cooking spray.
10. Bake in the preheated oven for 12-15 minutes, or until golden brown.
11. Serve warm with blue cheese dressing for dipping.
VN:F [1.9.10_1130]Buffalo Chicken Egg Rolls,
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