BUFFALO CHICKEN EGG ROLLS

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings

These luscious Buffalo Chicken Egg Rolls are what you need today! Try this recipe now and taste perfection!

Ingredients:

2 16 oz total boneless skinless chicken breasts

2 oz ⅓ less fat cream cheese, softened

½ c Franks hot sauce, or whatever hot sauce you like

½ c crumbled blue cheese

⅓ c shredded carrots, chopped

⅓ c chopped scallions

16 Egg roll wrappers

olive oil spray

Directions:

Step 1: In a slow cooker, add the chicken and enough chicken broth to submerge the chicken.

Step 2: Cover the slow cooker and cook for about 4 hours on a high setting.

Step 3: Remove the fork-tender chicken and shred them with two forks.

Step 4: In a large mixing bowl, add the hot sauce and cream cheese. Stir until well combined.

Step 5: Add the shredded chicken, carrots, blue cheese, and scallions. Stir until well combined.

Step 6: Lay the egg roll wrappers onto a flat surface with the pointy ends facing you.

Step 7: Add 3 tablespoons of the mixture onto the lower part of each wrapper.

Step 8: Run your finger dipped in water on the sides of each wrapper, then wrap them.

Step 9: Apply cooking spray on each egg roll.

Step 10: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 11: Apply cooking spray to a sheet pan.

Step 12: Arrange the egg rolls onto the prepared baking sheet.

Step 13: Place the egg rolls inside the preheated oven and bake for 16 minutes or until brown.

Step 14: Remove from the oven.

Step 15: Serve hot with your favourite dipping sauce. Enjoy!

Nutrition Facts:

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