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Baked Buffalo Egg Rolls

Source of Recipe

From "The Happy Cookbook" by Kathy Doocy and Steve Doocy


Recipe Introduction

"When our daughter Mary returned home from college, we discovered that the girl who at one stage in her life would wear and eat only things that were pink (vodka sauce, cake icing, cantaloupe) had changed and would now eat only things that burned my mouth. Eventually she settled on Buffalo sauce as her primary heat source. Buffalo Caesar salad, Buffalo deviled eggs, Buffalo oven fries—you get the idea. There was a place nearby that made great Buffalo egg rolls, but they were fried and a little greasy, so we devised a baked version that tastes like the original when served with a creamy dressing. Mary loves these when she comes home, so we make up a batch for her, just before we take her to the Dairy Queen for a Buffalo Blizzard."

List of Ingredients

Egg roll filling:
â—¦ 1 cup shredded cooked chicken breast
â—¦ â…“ cup cream cheese
â—¦ ¼ cup crumbled blue cheese
â—¦ ½ cup finely shredded carrots
â—¦ ½ cup diced (¼-inch) celery
â—¦ 2 green onions, finely chopped
â—¦ ¼ cup Frank's RedHot Buffalo sauce

Assembly and serving:
â—¦ 12 large egg roll wrappers
â—¦ Cooking spray
â—¦ Store-bought blue cheese dressing or ranch dressing


Recipe

Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.

To make the egg roll filling: In a medium bowl, mix the filling ingredients thoroughly.

To assemble the egg rolls: Fill a small bowl with water. Use a brush to wet the edges of a wrapper, then lay it out with a corner pointing at you. Place about 3 tablespoons of the filling just below the middle of the square. From the bottom, roll the point up and over the filling, then fold the left and right wings toward the middle, making an envelope. Tuck everything in cleanly and roll until you have a tight log. Set the egg roll aside on the prepared baking sheet and repeat to make the rest of the egg rolls.

Coat the egg rolls lightly but thoroughly with cooking spray and bake until golden brown, about 15 minutes.

Serve with the blue cheese or ranch dressing.

Makes 6 servings