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!
2 16 oz total boneless skinless chicken breasts
2 oz 1/3 less fat cream cheese, softened
1/2 c Franks hot sauce, or whatever hot sauce you like
1/2 c crumbled blue cheese
1/3 c shredded carrots, chopped
1/3 c chopped scallions
16 Egg roll wrappers
olive oil spray
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!
Serving: 2egg rolls | Calories: 231.5kcal | Carbohydrates: 24.5g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24.5mg | Sodium: 1020mg | Fiber: 1g | Sugar: 1.5g
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