buffalo chicken rolls

prep time:  tbd
cook time:  12 - 15 minutes
servings:  12

1 package egg roll wrappers
1 cup cooked chicken - shredded
1/2 - 2/3 cup hot sauce
1 cup crumbled blue cheese
1 cup coleslaw (dry)

1.  preheat oven to 400 degrees.  lay egg roll wrappers out on a clean work surface.  in a small bowl, combine chicken and hot sauce until well coated adding the hot sauce to specific spice preference.

2.  place 1 tablespoon of cold slaw on the diagonal of the bottom right corner of a wrapper.  place 2 tablespoons of chicken on top of the slaw.  spoon 1 tablespoon blue cheese over the chicken (do not overfill). 

3.  fold the bottom right corner over the stuffing mixture 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 bottom left corner, followed by the right, so that an envelope forms.  roll the wrap upward one time, leaving the top left corner open.  moisten the top left corner and fold down on top of the filled roll, sealing it like an envelop.  repeat with remaining rolls.

4.  place the rolls on a wire rack set on top of a cookie sheet coated with nonstick cooking spray.  spritz each roll evenly with nonstick cooking spray.  back for 12 - 15 minutes, or until the rolls crisp and turn a light golden brown.

- can you stay for dinner

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