Buffalo Chicken Rolls

I've been M.I.A. for a while. Trying to figure out the new normal for me and my Little Ladies. We're getting there ;-)

Another Pinterest recipe! This one's from Can You Stay For Dinner.

I've become a big fan of Buffalo Chicken over the past few years. When I saw this recipe, I just had to try it.... especially since we've had egg roll wrappers hanging around for a while.

I made a version for the Little Ladies that had the slaw, plain chicken and shredded cheese on it. Little C liked them, but Little M did not.

We had them for dinner, but they'd be really good for a party! They were super easy to make too. I whipped them up in about 15ish minutes, after a veeerrrrryyyyy long day out with the Little Ladies.

Ingredients

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Directions

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.

To fold: 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.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.