These buffalo chicken rolls full of all the things you love about buffalo chicken wings, wrapped neatly in egg roll wrappers and baked to crispy perfection! I made mine with shredded chicken coated in buffalo sauce, crumbled blue cheese and thinly sliced celery, but they’re highly adaptable so you could really use whatever you like. The original recipe called for broccoli slaw instead of the celery, but I had celery on hand and was trying to use it up (I swear, there’s always celery dying a slow death in my produce drawer).
One more thing – I tried to include quantities below, but I really don’t measure anything when I make these. As long as you don’t overfill the wrappers, you can vary the quantities all you want. Oh, and don’t be too worried if you can’t fold the wrapper perfectly.
By Tracey
Buffalo Chicken Rolls
adapted from Can You Stay for Dinner
Ingredients:
- 3/4 lb boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
- 1 cup hot sauce
- 12 egg roll wrappers
- 1 cup crumbled blue cheese
- 1/2 cup celery, thinly sliced
- water
- nonstick cooking spray
- blue cheese or ranch dressing, for serving
Directions:
Preheat oven to 400 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray.
Stir the chicken and hot sauce together in a medium bowl until moistened – you can use more or less sauce depending on how spicy you want your rolls.
Place one egg roll wrapper on a clean work surface. Add about 1 tablespoon of the celery on the diagonal of the bottom right corner. Top with about 2-3 tablespoons of the chicken, and finally some blue cheese crumbles. Be careful not to overfill the wrappers.
To fold the roll: Bring the bottom right corner up and over the filling to cover it completely and make it snug. Fold each side over to form an envelope, then roll the wrap almost all the way to the top. Wet your finger with water and moisten the top corner, then fold it over the roll, pressing to seal. Place the roll on the prepared rack.
Repeat with the remaining wrappers and filling.
Spray each roll lightly with nonstick cooking spray. Bake for 15-20 minutes (flipping the rolls halfway through), or until the rolls are golden brown and crisp. Allow to cool for a few minutes, then serve with either blue cheese or ranch dressing.
