Baked Buffalo Chicken Rolls

 

baked buffalo chicken rolls

These rolls are so easy to make and they are only a little over 100 calories each.  I modified the recipe.  See the source at the end for original recipe.

12 egg roll wrappers (4×4″ size)
1 cup cooked and shredded chicken
Sriracha sauce to taste
1 cup crumbled blue cheese
1 cup coleslaw (dry)
Blue cheese dressing for dipping

Preheat oven to 400F.

Lay eggroll wrappers on a clean work surface.  In a small bowl, add chicken, slaw, blue cheese, and Sriracha sauce.

Place approximately 2-3 tablespoons of the mixture at the bottom of the wrapper.  Fold  bottom up over mixture, then fold in sides, and roll to enclose mixture.  Repeat.

Place the rolls on a wire rack on top of a cookie sheet.  Lightly spray both sides of the rolls with non-stick spray.  Bake 12-15 minutes or until the rolls are crisp and starting to brown.

Remove from oven and enjoy with Blue Cheese salad dressing.

Source:  http://www.andiemitchell.com/buffalo-chicken-rolls

Note:  I made a second batch of the eggrolls as I had leftover eggroll wraps using the following ingredients:

Imitation Crab & Mushroom Rolls

4 imitation crab  pieces
3/4 – 1 cup cut up fresh mushrooms
Oyster Sauce to moisten mixture

Cut up 4 imitation crab meat pieces.  Then cut fresh mushrooms that I cut into small pieces.  I placed both in a food processor and pulsed until I got small pieces.  I added Oyster (Fish) sauce to moisten the mixture.

I placed this mixture in the eggrolls as above and baked.

P.S.  You could also beat an egg and brush on both sides of the wrap instead of non-stick spray.

 

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