|
1. Preheat oven to 400 degrees. Line a baking
sheet with parchment paper.
2. In a large bowl, toss the chicken with the hot
sauce (start with a little and add more as needed
to taste)
3. Lay an egg roll wrapper out on counter and
spread 1 tablespoon cabbage across the wrapper.
Top with 2 tablespoons of chicken, then 1
tablespoon of cheese.
4. Roll egg roll, pulling the corner closest to
you up towards the center of the filling and wrap
it under the filling. Fold in the right and left
corners, sealing the two ends with a dab of water.
Roll the egg roll away from you, while gently
tucking the egg roll into itself it keep it from
falling apart. Seal final corner with a dab of
water and place seam-side down on the baking
sheet.
5. Lightly spray the tops of the egg rolls with
cooking spray and bake for 12-17 minutes, flipping
over halfway through, until golden brown and
crispy. Serve with bleu or ranch dressing.
|
