I did make a few tweaks to the recipe based on what we like. We don't like blue cheese for example so we put some shredded colby jack inside and a dash of ranch dressing. They were really good. They could have been crispier so I will probably try cooking them at 425 degrees instead of 400 next time. Other than that, they were delicious!
Ingredients
12 egg
roll wrappers
1 cup
cooked and shredded chicken (I used a rotisserie chicken with the skin removed)
1/2 cup
Frank’s Red Hot Sauce
1 cup
crumbled blue cheese (I used a 1/4 ranch dressing)
1 cup
broccoli slaw or cole slaw (dry)
Small bowl
of water
Nonstick
cooking spray
Ranch
dressing, for serving
Directions
Preheat oven to
400 degrees. Lay egg roll wrappers on a clean work surface. In a small bowl,
stir chicken and hot sauce until well coated, using more or
less sauce depending on your spice preference. The meat should be moist with
sauce. I also added ranch dressing to the mixture to cut some of the heat
Begin by placing one tablespoon of the broccoli slaw on the
diagonal of the bottom right corner of one of the wrappers. Next, place 2
tablespoons of shredded spicy chicken evenly on top of the slaw. Sprinkle with your choice of cheese. Do not overfill. Roll like an egg roll, using water to seal the corners.
Place the rolls
on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet)
coated with nonstick cooking spray. Spritz each roll evenly with nonstick
cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a
light golden brown.
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