1/30/22, 12:06 AM
Buffalo Chicken Egg Rolls Recipe: How to Make It
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
1-1/2 pounds boneless skinless chicken breasts
2 tablespoons ranch salad dressing mix
1/2 cup Buffalo wing sauce
2 tablespoons butter
16 egg roll wrappers
1/3 cup crumbled feta cheese
1/3 cup shredded part-skim mozzarella cheese
Ranch salad dressing, optional
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1/30/22, 12:06 AM
Buffalo Chicken Egg Rolls Recipe: How to Make It
Directions
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.
2. Preheat oven to 425°. Shred chicken with 2 forks; stir in butter.
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
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.
© 2022 RDA Enthusiast Brands, LLC
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