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).