Give me anything that comes in an eggroll or wonton wrapper and I’m happy. Give my husband anything with hot sauce and he’s happy. So this should be perfect for the two of us. I’m not entirely sure whether the kids will go for it. I’m going to overdo the zucchini in theirs to downplay the hot sauce, but it still may be a bit much.
Buffalo Chicken Rolls
Adapted from Buffalo Chicken Rolls.
- 12 egg roll or wonton wrappers (about 4 square inches)
- 1 cup “chicken,” finely chopped (I chopped about 1.5 cups of Quorn chicken tender cubes)
- 1/2 cup hot sauce
- 1 cup crumbled bleu cheese (about 4 ounces)
- 1 cup broccoli slaw or shredded zucchini, drained and patted dry
- Bleu cheese dressing, for serving
Preheat oven to 400. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated.
Begin by placing one tablespoon of the broccoli or zucchini slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of “chicken” evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken.
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 the bottom left and top right corners into the center to form an envelop. Roll the wrap once. Using a small bowl filled with water, wet the open side of the wrap. Press that corner into the center and seal the roll. Repeat with remaining rolls.
Wow these are yum! And surprisingly simple. The kids didn’t go for them (even with the hot sauce at the low end, 1/2 cup, it was till pretty spicy); but my husband and I thought they were a great treat. If you’re having these as a meal for four, you should probably double it. You’ll need at least 4 or 5 rolls per person. But this is a perfect amount for appetizers.
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