Friday, June 15, 2012

Buffalo Chicken Rolls

My contribution to last nights dinner party gathering was some scrumptious Buffalo Chicken Rolls. They were incredibly easy, the egg rolls wrappers are much easier to work with than the spring rolls wrappers (and much to Mr. Lawyer's delight they don't remind him of condoms.) They all disappeared so it was a hit. This picture sucks, you can't see any of the chicken or cheese oozing out! But this was my taste taster that was made with the little bit of chicken that was leftover at the end.
Buffalo Chicken Rolls
(Pinterest! Adapted from Can You Stay For Dinner Blog)
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
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
1. Mix shredded chicken with hot sauce.
2. Layout the egg roll wrapper diagonally (so it looks like a diamond) and place the desired amount of chicken and blue cheese just below the middle (instructions are normally on the egg roll package). Fold up the bottom corner. Then fold in the two sides. Lightly moisten the top corner and start to roll it up.
3. Spray a wire rack and place on a cookie sheet. Add the rolls and lightly spray them as well.
4. Bake at 400 degrees for 12-15 minutes. Serve with blue cheese dressing.

The set up.

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