The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Yield: 12

12 egg roll wrappers
1 C cooked, shredded chicken
2/3 C Frank's Red Hot sauce
4 oz. cheddar, shredded or crumbled blue cheese
1 C shredded cabbage or coleslaw mix (without the dressing)
small bowl of water
non-stick cooking spray
blue cheese dressing, optional
ranch dressing, optional


Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.

In a large bowl, combine chicken with hot sauce.

Lay egg roll wrapper out with one corner facing you. Spread 1 Tbsp cabbage, or coleslaw, horizontally across wrapper. Top with 2 Tbsp chicken and 1 Tbsp cheese.

Pull the corner closest to you, up towards the center of the filling. Wrap it under the filling. Fold in right and left corners. Seal with a dab of water.

Roll the egg roll away from you. Seal the final corner with another dab of water. Place seam-side down on baking sheet.

Repeat until filling is used.

Place any leftover wrappers in a zip-loc bag and freeze, on a flat surface. Thaw, in the fridge, before using.

Lightly spray tops of egg rolls with cooking spray.

Bake for 8 minutes, flip over, and bake another 5-10 minutes, or until golden brown and crispy.

Serve with blue cheese or ranch dressing, (or more Frank's Red Hot).
The Dark Kitchen
Baked Buffalo Chicken Egg Rolls
Meals         Desserts                     Breads                         Dips                     Misc.                       Weight Watchers
Prove you are human by filling in the answer to the math problem before you click Post Comment.

All comments are moderated and will be viewable once approved.
Please click Post Comment only once.