Here’s the easy step by step tutorial on how to make healthy baked buffalo chicken egg rolls with egg roll wrappers, blue cheese, hot sauce, and broccoli slaw! They’re just over 100 calories each, making them a great light appetizer, but they also work as a main meal, too!
I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back.
But really, it’s mostly good, isn’t it? Beautiful, even. I cook and clean the dishes, you pop in and eat with your eyes. I bake and stow the goodies in the pocket corners of my thighs, you stow them neatly in megabytes of ram. I pour my heart out and it spills onto your computer screen, and you, for your part, keep the mess contained.
Give and take. Take and give.
How To Make Buffalo Chicken Rolls | Food Recipes
12 egg roll wrappers (buy the ones that are roughly 4″ x 4″ square)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or coleslaw (dry)
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface.
In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers.
Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
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 you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open.
Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
NOTES : To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.