A few weeks ago, I found egg roll wrappers at my grocery store and fell in love with how easy it is to make egg rolls. There are so many varieties to go with pretty much any meal. You can put chicken in it, black beans, cole slaw, and more. This version calls for buffalo chicken, it is now one of our favorite meals. Yum!! If you love buffalo sauce and blue cheese, this is the thing for you.
1 package egg roll wrappers (about 12-15 you’ll need)
2 cups cooked, shredded chicken
2/3 cup Buffalo sauce (or until chicken is coated as desired)
1 cup crumbled Blue cheese (less if you are not a true fan)
1 cup cole slaw mix, dry
Non-stick cooking spray
Preheat oven to 400. In a small bowl, mix chicken and buffalo sauce together. Add more or less until coated to desired taste. Separate egg roll “shells”. Place about 1 tablespoon cole slaw inside egg roll shell. Add 2-3 tablespoon chicken mixture on top followed by 1 tablespoon blue cheese crumbles (less if desired). Gently roll egg roll until closed. Place on sprayed cookie sheet. Once egg rolls are filled, spray evenly with cooking spray. Bake in oven for about 12-15 minutes, or until golden brown. You can serve with blue cheese dressing or ranch.
*Tip for rolling egg rolls, roll it closed as you would an envelope. Moving the bottom right corner to the middle, followed by the lower left corner to middle. Roll and close in sides. When done, all sides should be sealed in wrapper.