I’ve been craving everything buffalo sauce/hot wings. Last week I made baked egg rolls and had a lot of left over wrappers so I thought it would be pretty genius to try a buffalo chicken version of our favorite classic recipe. I did this on a whim and they came out amazing! I shared one with my neighbors and Laura said “I love the blue cheese crumble. It gives it that wang!” This recipe got great reviews across the board and I cannot wait to heat them up again tonight for dinner.
Serves: 5 (2 rolls per serving) Calories: 268.8/serving Time: 45 minutes (Prep + Cooking)
Ingredients:
- 1.5 lb boneless skinless chicken breast, cooked and shredded
- 1 cup buffalo or hot wing sauce
- 1 cup coleslaw, uncooked. I suggest broccoli slaw
- 10 egg roll wrappers
- 2.5 oz blue cheese crumbles
- OPTIONAL: Blue cheese dressing
Directions:
- Cook and shred your chicken breast
- Preheat oven to 400 degrees Fahrenheit
- Mix together shredded chicken and one cup of hot sauce
- Take a wrapper and place it in front of you in a “diamond position”, that is, a corner pointing towards you. In the middle of the wrapper line a small handful of coleslaw (a really really small handful) across the wrapper. Top the coleslaw with about 2-3 tbsp of the chicken mixture. Finally sprinkle a bit of the blue cheese crumble on top of the chicken. Continue this process with the rest of your wrappers and roll into an egg roll.
- Line the rolls on a baking sheet and brush with cooking oil.
- Bake for 6 minutes then flip them to bake on the other side for an additional 6 minutes (approx 12 minutes total).
- Let cool for a minute and serve
- Enjoy!
*Photo is an original belonging to me