Buffalo Chicken Egg Rolls
TOTAL TIME: Prep: 35 min. Cook: 3 hours
YIELD: 16 egg rolls.
One of my favorite slow-cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wrappers and bake, or, for a bite-size version, use smaller wonton wraps. —Tara Odegaard, Omaha, Nebraska
Ingredients
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1-1/2 pounds boneless skinless chicken breasts
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2 tablespoons ranch salad dressing mix
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1/2 cup Buffalo wing sauce
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2 tablespoons butter
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16 egg roll wrappers
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1/3 cup crumbled feta cheese
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1/3 cup shredded part-skim mozzarella cheese
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Ranch salad dressing, optional
Directions
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1.
In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
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2.
Preheat oven to 425°. Shred chicken with 2 forks; stir in butter.
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3.
With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on a parchment-lined baking sheet, seam side down. Repeat, adding additional baking sheets as needed.
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4.
Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving. Serve warm, with ranch dressing for dipping if desired.
Nutrition Facts
1 egg roll: 174 calories, 4g fat (2g saturated fat), 33mg cholesterol, 716mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 13g protein.
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