Baked Buffalo Chicken Eggrolls
I don't brag about much. But, I'm pretty confident that most people that know us, would say I make a pretty mean Buffalo Chicken Wing Dip (thanks to my sister-in-law Jill for the orignal recipe!). I'd say it's pretty hard to beat. And our love of buffalo chicken wings doesn't stop at the dip. We love our wings and all things releated.
I hadn't however combined all those in a crispy little eggroll. Thanks to Pinterest (shocker, I know) and Can You Stay for Dinner? we tried this out (adapting it slightly) not once, but twice!
The picture doesn't really do these justice. These are delicious and apparently, just around 100 calories each. Unlike many eggrolls, these are baked - so they aren't spilling with grease, actually allowing all the flavors inside to shine.
The Husband and I loved these. They make a great appetizer or a light meal. We had them as both.
A few notes:
- The orignal recipe calls for Frank's Hot Sauce. We like the taste of buffalo wing sauce instead, so that's what we used.
- The recipe calls for spraying the eggrolls with cooking spray prior to popping them in the oven. This is definitely the healthiest way to go. However, I found it took baking them for over 20 minutes to get them somewhat crispy. The second time I made these, I just brushed them with a tad bit of egg wash and they crisped up right away.
- The original recipe calls for using dry cole slaw mix. I prefer to just shred up some green cabbage.
Buffalo Chicken Eggrolls
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup of preferred buffalo wing sauce
1 cup crumbled blue cheese (4 ounces)
1 cup of thinly shredded green cabbage
Small bowl of water
Nonstick cooking spray
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.
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.