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Tuesday, 4 June 2013

Buffalo chicken rolls


Recipe & image taken from www.canyoustayfordinner.com

12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken
1/2 cup Franks hot sauce
1 cup crumbled blue cheese
1 cup dry coleslaw
blue cheese dressing to serve

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 a tablespoon of the coleslaw on the diagonal of the bottom right hand corner of one of the wrappers.  Next place 2 tablespoons of shredded chicken evenly on top of the slaw.  Spoon 1 tablespoon blue cheese crumbles over the chicken.  Do not overfill.

Fold the egg rolls well to ensure no leaking and seal with a damp corner.

Repeat with remaining roll and bake in oven for 12-15 minutes until the rolls are turning golden brown.

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