Buffalo chicken rolls
12 egg roll wrappers (about 4 square inches)
1 cup cooked and shredded chicken
1/2 - 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese
1 cup broccoli slaw or cole slaw
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat the oven to 400 degrees Farad (F). Lay an egg roll wrappers on clean work surface. In small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your own spice preference.
Begin by placing one tablespoon of broccoli slaw on diagonal of bottom right corner of one of wrappers. Next, place 2 tablespoons of the shredded spicy chicken evenly on top of slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Caution: Do not overfill!
To fold: Fold the bottom right corner over stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of filled roll, sealing it like you would an envelope.
Repeat same process, with remaining rolls.
Place rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 15-20 minutes, or until the rolls crisp and turn light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.