You know how I had a baby last year? Well, because of that, I haven't really been making that many new recipes. That is, until more recently. Right now, I am kind of on a roll (pun intended). I made three new recipes last week, alone!
Making new recipes gets me excited! It's no surprise that I look forward to eating in general, but, whenever I know that I am going to make a new recipe, that excitement doubles. To be honest, my excitement may have even tripled after I ate this new meal I made last week.
If you like buffalo chicken wings dipped in blue cheese and if you also happen to be a fan of egg rolls, then you'll love this new recipe. I'm talking Baked Buffalo Chicken Egg Rolls, folks. They are amazing!
Before I continue, I'm just going to put it out there that if someone wants to get me Andie Mitchell's new cookbook "Eating in the Middle", I wouldn't be mad.
Baked Buffalo Chicken Egg Rolls
recipe from Andie Mitchell
Serves: 12 rolls (each roll about 100 calories!)
12 egg roll wrappers
2 cups chicken (cooked and shredded)
2/3 cup Frank's Red Hot Sauce
4 oz crumbled blue cheese
1 bag broccoli slaw
ranch or blue cheese dressing, for serving
Preheat oven to 400 degrees. In a small bow, stir chicken and hot sauce well coated, using more or less sauce as preferred.
Fill egg roll wrapper with 1-2 tbsp of broccoli slaw, followed by 2 tbsp (or more) of chicken, topped with a sprinkle of blue cheese. Roll from diagonal corner, wrapping in each side as you roll. Finish off with a touch of water on the corner and close roll as if sealing an envelope. Repeat with remaining rolls.
Place the rolls on a wire rack (sprayed with cooking spray) set on top of a cookie sheet. Bake for about 15 minutes, or until rolls are crisp.
These would be great as an appetizer or a meal. My husband and I ate these as a meal on a bed of the remaining slaw mix. We dipped our egg rolls in ranch. We couldn't have loved these more!