Buffalo Chicken Rolls

As I'm sure you all know by now, I am in love with buffalo anything. I've literally been putting it on everything...okay, maybe not everything, but a lot of stuff! When I saw these, I immediately knew I wanted to make them and they'd be pretty easy. I've done fried foods with egg roll wrappers - like homemade pizza rolls and chicken egg rolls, so this is nothing new.

This recipe comes from Taste and Tell blog. I've made a few of  Deborah's recipes already, like Coconut Cake Truffles and S'mores Pancakes - both of which blew me away. I really want to make her Strawberry Colada Cupcakes and 100 Grand Bars.

(Print)
What you need:

• Egg roll wrappers
• 1 cup cooked, shredded chicken
• 1/2 to 2/3 cup Frank's Red Hot Buffalo sauce
• 1 cup mozzarella cheese (original recipe called for blue cheese)
• 1 cup broccoli slaw or coleslaw (dry)

Directions:

In a bowl, mix together shredded chicken and buffalo sauce.

On a wrapper, place 1 tbsp. slaw, 2 tbsp. chicken, and 1 tbsp. cheese in the middle.
Fold up bottom corner and then each side. Dip your finger in a little water and trace over the top corner and down the sides a bit. Then tightly roll it up. The water will help to seal the egg roll. Repeat until you run out of chicken filling.

Place on a wire rack on a baking sheet and spray with nonstick spray. (I need to get a rack that is oven-proof)

Bake in a preheated 400* oven for 12 to 15 minutes.

Recipe from Taste and Tell

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