Sunday, February 24, 2013

Baked Buffalo Chicken Rolls

By far the hardest part of this very simple recipe was finding egg roll wrappers at Giant Eagle today - turns out they keep them between the carrots and parsnips in the refrigerated produce section. My sister loves buffalo chicken, so I'm making these easy egg roll-type wraps to snack on during the Oscars. 

For more traditional egg rolls that are still baked instead of fried, try Michelle's veggie ones.

From Stay for Dinner (check it out for good step-by-step pics) 
Makes 12-14 rolls
12 egg roll wrappers
1 cup cooked and shredded chicken
1/2 – 2/3 cup Frank’s Red Hot sauce
1 cup crumbled blue cheese
1 cup broccoli slaw or cole slaw (dry)
blue cheese dressing, for serving
If you're starting raw chicken, cook it - I boiled 2 boneless chicken breasts with a bay leaf for about 15 minutes. Cool until you can shred it with a couple forks or your fingers. Give some to your dog before it becomes too spicy. In a bowl, mix the chicken and the hot sauce until all chicken is saucy.

Preheat the oven to 400. Prepare a baking sheet by covering with parchment paper and putting a wire rack on top. 
Place a bit of the slaw on a diagonal at the bottom right of an egg roll wrapper. Place some  shredded chicken on top of the slaw and then another tablespoon of crumbled blue cheese. Fold the bottom right and top left corners into the middle, so they overlap.

Use your finger to wet the top right corner. Then fold the bottom left corner in and roll up.

Repeat with the remaining rolls. Place the rolls on a wire rack on top of a baking sheet. Spray the rolls with non-stick cooking spray. Bake in the preheated oven for 12-15 minutes, or until golden brown. If they still seem less crispy on the bottom, turn them over and bake for another 5 minutes. 

Serve hot with blue cheese dressing.

Note: Use the leftover broccoli slaw to make some broccoli slaw.

I know I'll be keeping the idea of taking another spin on egg rolls in mind. Especially since I've still got about half a packet in the fridge. BBQ chicken & ranch? A sweet one with cinnamony apples? Comment below if you have other ideas for egg roll fillings!

1 comment:

  1. These look and sound like they'd be so good! Can't wait to try them out. I love how you included some broccoli slaw in there, too, for a little crunch. That stuff is awesome.



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