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Recipes - buffalo chicken eggrolls

Recipe Name

buffalo chicken eggrolls

Submitted by

dcap

Recipe Description

buffalo chicken in an eggroll. Combining two awesome things

Quantity	12	Quantity Unit	eggrolls	Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



12	wrapper, wonton (3-1/2" square)	Wonton wrappers (includes egg roll wrappers)
1/2	pound, raw	1 C chicken, cooked and chopped
4	ounces	Cheese, blue, gorgonzola, crumbled
2	stalks small (5" long)	celery

Steps

Sequence	Step

1	Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
2	Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
3	To fold: Fold the bottom right corner over the 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 the 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 the filled roll, sealing it like you would an envelope.
4	Place the 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 12-15 minutes, or until the rolls crisp and turn a light golden brown.

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