1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1/3 cup shredded carrots, chopped
1/3 cup chopped scallions
16 egg roll wrappers
olive oil spray
Instructions
DIRECTIONS- FOR THE CHICKEN-
Place chicken in the slow cooker and add enough
water or chicken broth to cover. Cook high 4
hours. Remove and shred with two forks, discard
the liquid
To make in the Instant Pot, add at least 1 cup
broth or water, enough to cover the chicken.
Cook on high pressure 15 minutes, natural
release. Discard liquid and shred with two
forks.
Meanwhile, combine the cream cheese and hot
sauce together until smooth. Add the chicken,
blue cheese, carrots and scallions and mix
well, makes 3 cups.
One at a time, place egg roll wrapper on a
clean surface, points facing top and bottom
like a diamond.
Spoon 3 tablespoons of the buffalo dip mixture
onto the bottom third of the wrapper.
Dip your finger in a small bowl of water and
run it along the edges of the wrapper. Lift
the point nearest you and wrap it around the
filling.
Fold the left and right corners in toward the
center and continue to roll into a tight
cylinder.
Set aside and repeat with remaining wrappers
and filling.
Spray all sides of the egg rolls with oil using
your fingers to evenly coat.
OVEN METHOD-
Preheat the oven to 400F. Spray a sheet pan
with oil.
Transfer the egg rolls to the baking sheet and
cook until browned and crisp, about 16 to 18
minutes, turning halfway.
Serve immediately, with dipping sauce on the
side, if desired.
AIR FRYER METHOD-
In batches, cook 370F for 8 to 9 minutes,
turning halfway through until golden brown.
Serve immediately, with dipping sauce on the
side, if desired.
Serving
Suggestions
4 Freestyle Points per 2 rolls
Originally Submitted
4/9/2019
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