Ahhh egg rolls! I love egg rolls... a lot!!! So with that said, my husband and I wanted to see how many egg roll recipes we can create, and also try to make a little healthier. This Baked Buffalo Chicken Egg Roll was the clear winner with my family! It not only tastes great, it's baked instead of fried, which is a plus in my eyes. We used Ranch Dressing for the dipping sauce, but feel free to use your favorite dipping sauce. Enjoy!!!
Ingredients:
- 2 Chicken Breasts, cooked, shredded
- 1 Stalk Celery, thinly sliced
- 1/2 cup Buffalo Sauce
- 1/2 cup Blue Cheese, crumbled
- 12 Egg Roll Wrappers
- Favorite Dipping Sauce, (I use Ranch Dressing)
Directions:
- In a medium mixing bowl combine shredded chicken and buffalo sauce, mix together.
- Lay egg roll wrappers out and put a heaping mound of the chicken mix in the middle of the egg roll wrapper.
- Add celery slices over the top of the chicken, sprinkle with blue cheese crumbles.
- Starting on 1 corner of the egg roll wrappers, bring corner over the top of the mixture, then fold in both sides and roll towards the final point. (Make sure the point is moistened with water so it will seal the wrapper.) Repeat until there is no more filling.
- Place a grill rack on a sheet pan and spray rack with a non-stick spray. Place each egg roll seam side down on the rack spaced 1/4 inches apart.
- Bake in a preheated oven at 375 degrees until wrap is crisp and golden.
- Serve with your favorite dipping sauce. Enjoy!!!
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