Buffalo Chicken Eggrolls
These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce, and blue cheese make the perfect appetizer!
Yields: 8 servings (2 eggs rolls each)
Ingredients:
- 2 boneless skinless chicken breasts (about 1 lb)
- 2 ounces 1/3 less fat cream cheese, softened
- 1/2 cup Franks hot sauce, or whatever hot sauce you like
- 1/2 cup crumbled blue cheese or feta
- 1/3 cup shredded carrots, chopped
- 1/3 cup chopped scallions
- 16 egg roll wrappers
- olive oil spray
- Blue Cheese or Ranch Dressing, optional for dipping
Directions:
For the Chicken:
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Chicken options: Slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid. Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks. Stock Pot: Place chicken in a pot of water and let it come to a soft boil for about 10 -15 minutes (until chicken is fork-tender and can be shredded easily). Purchase a rotisserie chicken and shred or purchase pre-shredded chicken
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Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
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One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
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Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
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Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
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Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
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Set aside and repeat with remaining wrappers and filling.
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Spray all sides of the egg rolls with oil using your fingers to evenly coat.
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Preheat the oven to 400F. Spray a sheet pan with oil.
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Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, flipping halfway.
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Serve immediately, with dipping sauce on the side, if desired.