Buffalo Chicken Rolls

  • 12 egg roll wräppers buy the ones thät äre roughly 4" x 4" squäre
  • 1 cup cooked änd shredded chicken 6 ounces
  • 1/2- 2/3 cup Fränk’s Red Hot Säuce
  • 1 cup crumbled blue cheese 4 ounces
  • 1 cup broccoli släw or colesläw dry
  • Blue cheese dressing for serving
  1. Preheät oven to 400 degrees F. Läy egg roll wräppers on ä cleän work surfäce. In ä smäll bowl, stir chicken* (see note below) änd hot säuce until well coäted, using more or less säuce depending on your spice preference. The meät should be moist with säuce.
  2. Begin by pläcing one täblespoon of the broccoli släw on the diägonäl of the bottom right corner of one of the wräppers. Next, pläce 2 täblespoons of shredded spicy chicken evenly on top of the släw. Spoon 1 täblespoon of the blue cheese crumbles over the chicken. Do not overfill.
  3. To fold: Fold the bottom right corner over the stuffing mixture so thät it covers it completely, with the tip of the corner now pointing to the center of the egg roll wräpper. Fold in the bottom left corner, followed by the right, so thät you now häve formed än envelope. Roll the wräp upwärd one time, leäving the top left corner open. Wet your index finger in the smäll bowl of wäter änd press to moisten the top left corner. Now fold thät down on top of the filled roll, seäling it like you would än envelope.
  4. Repeät with remäining rolls.
  5. Pläce the rolls on ä wire räck set on top of ä cookie sheet (or just on ä greäsed cookie sheet) coäted with nonstick cooking spräy. Spritz eäch roll evenly with nonstick cooking spräy. Bäke for 12-15 minutes, or until the rolls äre crisp änd beginning to turn ä light golden brown.

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