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.


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.



Spicy Roasted Red Pepper Soup

4 large red peppers
1 tablespoon olive oil
2 minced garlic cloveschicavowrap (10)
2 onions, chopped
3 cups chicken broth or bouillon
1/2 teaspoon dried basil
Sriracha sauce (to taste)
sour cream
1 avocado, sliced

Preheat oven to 375F (190C).

Place whole peppers on a baking sheet and roast, uncovered, about 18 minutes. Turn peppers and continue roasting about 18 more minutes, until skin is blistered. Remove from baking sheet and place in a heavy paper bag. Seal bag and let stand until peppers are cool, about 10 minutes. Remove peppers and peel off skins. Slice in half and remove seeds. Cut into large chunks and set aside. Refrigerate if making ahead.

In a large saucepan, heat oil over medium heat. Add garlic and onions. Sauté until onions are very soft, about 8 minutes. Stir in roasted peppers and continue cooking until peppers are very soft. Then puree in a blender or food processor, using an on-and-off motion, until smooth. Make sure you puree in small batches as the hot mixture could splash.

Return purée, basil, Sriracha sauce (a little at a time) stirring occasionally until soup is warm, from 8 to 10 minutes. Spoon into soup bowls and sprinkle with black pepper. Add a dollop of sour cream and avocado slices.

Keep covered and refrigerated, soup will keep well for at least 2 days and can be frozen.

Nutrition (per serving)

Protein 2.7 g, fat 2.4 g, carbohydrates 6.8 g, fibre 1.3 g, iron 0.5 mg, calcium 15 mg, sodium 294 mg, calories 57