Buffalo Chicken Egg Rolls
- 12 egg roll wrappers
- 1 cup cooked and shredded chicken
- 1/2 cup Frank’s Red Hot Sauce
- 1 cup crumbled feta or blue cheese
- 1 cup shredded cabbage
-Soften cabbage slightly in frying pan.
-Add chicken, hot sauce and feta.
-Fill each wrapper with 3-4tablespoons of filling.
-Use small amount of water to seal edges of wrapper.
-Deep fry at 350* 4-5min.
-If baking, preheat oven to 400*, spray rolls with cooking spray,
bake for 12-15min.