Ingredients:
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Directions:
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, using more or less sauce depending on your spice
preference. The meat should be moist with sauce.
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. Spoon 1
tablespoon of the blue cheese crumbles over the chicken. Do not
overfill.
To fold: 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. Wet your index
finger in the small bowl of water and press to moisten the top left
corner. Now fold that down on top of the filled roll, sealing it like
you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just
on a greased 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.
