I tried this recipe tonight and it was super delicious. I would call it a must if you like buffalo wings, but hate the bones. Very filling. I have quite a few egg roll wrappers left over so might try out some other ingredients for stuffing. This is one of those recipes that makes me want to try a lot of different variations. Found here. I will use much less cream cheese the next time I make these. The website doesn't have an actual recipe printed, so I made one below. I've also tried this girl's Chipotle burrito bowl and it was tasty.
Buffalo Chicken Egg Rolls
1 small tub ranch cream cheese
cooked shredded chicken breast
buffalo sauce
egg roll wrappers
Prepare a rimmed baking sheet by lining with aluminum foil and spraying liberally with non-stick spray. Mix up the shredded chicken and enough buffalo sauce to make it saucy to your liking. Preheat oven to 425*.
Place one egg roll wrapper (ERW) on a flat surface and wet down all sides with water. Add about 1 tsp. of cream cheese in a line on the bottom 1/3 of the ERW. Add the buffalo chicken and wrap according to package directions (directions were on the back of the package I purchased. You may notice one side of the ERW has more powder than the other. I suggest having the most powdered side to the inside of the roll). Place the rolls on the baking sheet. Spray the tops with non-stick spray.
Bake for a 20-22 minutes, flipping halfway through.
Enjoy with a side or ranch or blue cheese and celery stick. May I also suggest the Crosscut beer from Lift Bridge. My current fall favorite.
Adam and I tried these the other night... YUM! I added a bit of cream cheese to the chicken mix to tone down the heat a little on the front. We also thought it needed a little more texture (crunch, specifically) so next time we will chop up celery and mix it in. Because there WILL be a next time- they were a hit!
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