Can You Stay for Dinner. These rolls convey the same buffalo deliciousness with fewer calories. They may not taste the exact same, but they are a good substitute. You can adjust the amounts below to make more egg rolls. I often do that because they freeze and reheat well. I hope you all enjoy the return of football. GO PATS!
You will need:
*12 egg roll wrappers
*1 cup cooked and shredded chicken
*2/3 cup Frank’s Buffalo Wing Sauce (or hot sauce if preferred)
*1 cup crumbled blue cheese
*1 cup shredded slaw mix
*blue cheese dressing, for serving
1. Preheat oven to 400.
2. Combine the chicken and hot sauce in a small bowl. Mix until the chicken is coated. Place a small bowl of water near you.
3. To fill the egg roll wrappers, start with 1 tablespoon of slaw near the bottom right corner. Above (not on top of) that put 2 tablespoons of the spicy chicken. Place 1 tablespoon of blue cheese on top of the chicken. You do not want to overfill the wrappers or they will split open while cooking. Fold the bottom of the egg roll over the filling, then tuck in each side corner and continue to roll. Seal the top flap by dipping your finger in the water bowl and running it along the edge. You want to outline it like the seal on an envelope before sealing the roll. Repeat with the remaining rolls.
*The post where I found this recipe (linked above) has great photos if you've never rolled egg rolls before.
4. Place the rolls on a wire rack set over a cookie sheet. Lightly spread, or spritz, olive oil on top of the rolls. Bake for about 15 minutes or until crisp and a light golden brown.
Early prep/freezing notes:
You can prepare the rolls ahead of time on the day you're serving and keep them in the fridge until cooking. If freezing, I prefer to bake them first and then freeze them once they've cooled. The cooked rolls will also keep a couple days in the fridge.