Buffalo Chicken Rolls

Now that the weather is getting warmer, many people will head out to the lake or have outdoor get-togethers with family and friends. It’s always nice for everyone to bring an appetizer for all to share. This recipe is a great appetizer that can be made ahead and cooked right before your gathering. It’s a modern take on buffalo chicken wings, but wrapped up in an egg roll. They are baked, not fried, which is easier and healthier to make.

I found this recipe from a blog called “Can You Stay For Dinner?” You can find many unique recipes on food blogs. These rolls can also be adapted to your specific taste, but your guest will love them any way you make them.

Buffalo Chicken Rolls

12 egg roll wrappers

1 cup cooked and shredded chicken

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese or ranch dressing for serving

1. Preheat oven to 400ºF.

2. Mix chicken with hot sauce. You can adjust it to your own taste.

3. Lay egg roll wrappers on a flat surface.

4. Place 1 tablespoon of the broccoli slaw on the lower diagonal corner of the wrapper.

5. Place 2 tablespoons of the chicken on top of the slaw.

6. Place 1 tablespoon of blue cheese on top of that.

7. To fold the wrapper, place the bottom right corner over the stuffing mixture so it covers it completely. Then fold over the left and right corners so you form an envelope. Roll the wrapper up one time and moisten the edges with water. Now seal. You can freeze at this stage.

8. Repeat with all the egg rolls.

9. Place on a wire rack that is placed on a greased cookie sheet. Spray each roll with nonstick cooking spray.

10. Bake for 12 to 15 minutes until golden brown.

11. Serve with dressing.

Try these for a party or for your family. You'll make them over and over again.

Stay safe and eat great Canton.