Here is another great football appetizer to share at your next get together! It would be perfect for tomorrow night’s game, the Giants vs. Bears. Buffalo chicken and football go together like peanut butter and jelly and I am always trying to create new ways to eat it, since Pete is a buffalo sauce fanatic.
Buffalo Chicken Egg Rolls
Adapted from Can You Stay For Dinner
12 egg roll wrappers
1 cup cooked and shredded chicken
1/2- 2/3 cup Frank’s Red Hot Buffalo Sauce
1 cup crumbled bleu cheese
1 cup broccoli slaw, dry
Bleu cheese or Ranch dressing, for serving
Kelapo Coconut Oil, for frying
Healthier option: Kelapo nonstick cooking spray
In a small bowl, stir chicken and buffalo sauce until well coated, using more or less sauce depending on your spice preference. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the egg roll wrappers. Next, place 2 tablespoons of the chicken mixture evenly on top of the slaw. Spoon 1 tablespoon of the bleu cheese crumbles over the chicken. Do not overfill. 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 in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in a small bowl of water and moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope. Repeat with remaining rolls. Heat coconut oil in deep fryer or large pot to 375 degrees F. Place egg rolls in hot oil, a few at a time, and fry 2-3 minutes per side or until golden brown. Remove from oil and place on paper towels. Serve immediately with bleu cheese or ranch dressing.
For a healthier option: Preheat oven to 400 degrees F. Place the rolls on a greased cookies sheet coated with Kelapo nonstick cooking spray. Spritz each roll evenly with Kelapo nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and golden brown.
My favorite way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 ½ cups – 2 cups chicken broth (you can use water if you don’t have chicken broth on hand) and cook on low heat for 5-6 hours or until chicken falls apart. Let chicken cool and separate into 1 cup increments, place in freezer bags and freeze until you are ready to use it. That way you always have shredded chicken on hand and any recipe that calls for it is super fast and easy to make.