I’m trying to get back into meal planning and this week I’ve been doing a really good job and only deviated from my menu one day! This was on the menu earlier this week and it was delicious. It’s a little labor intensive, but well worth it. I love the combination of buffalo chicken with the crispy egg roll wrappers. I forsee modifying this recipe for so many other combinations..plus it will be a great lunch option for Madeline.
Sorry for the quality of the photo…I just couldn’t wait to eat them and rushed with this photo.
package of egg roll wrappers
1 cup cooked and shredded chicken
1/2 cup Frank’s Red Hot Sauce (or more if you want your rolls saucier)
1 cup crumbled blue cheese
1 cup green cabbage, shredded
small bowl of water
nonstick cooking spray
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, spray with cooking spray and set aside.
In a small bowl, combine the chicken and hot sauce until well combined. Line up your container of blue cheese and the shredded cabbage. I found it easier to have them all in a row to make the process of making the rolls easier.
Using one egg roll wrapper at at time, place one tablespoon of the shredded cabbage diagonally on the bottom right corner of the wrapper. Place 2 tablespoons of the shredded chicken on top, then follow up with 1 tablespoon of blue cheese crumbles. Do not overfill.
Fold the bottom right corner over the stuffing so it covers it completely. Fold in the bottom left corner, then the right corner…it should like an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet a finger in the bowl of water and moisten the corner of the wrapper. Fold down the wrapper and seal it with the roll. Continue this process until all the chicken is used.
Place the rolls on the prepared baking sheet. Spray each roll with the cooking spray. Bake for 12 to 15 minutes or until the rolls are crispy and are golden brown.