Buffalo Chicken Rolls
- 12 egg roll wrappers
- 1 cup cooked and shredded chicken
- Frank’s Red Hot Sauce according to taste
- 1 cup broccoli slaw or cole slaw (dry)
- Small bowl of water
- Nonstick cooking spray
- Ranch dressing for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Do not overfill.
Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Seal the final corner with water. Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.