Wednesday, July 30, 2014

.buffalo chicken eggrolls.

what do you do when you have leftover blue cheese from a cheese platter? make buffalo chicken eggrolls of course! these bundles of flavor are amazing. 
 preheat your oven to 400 degrees. simply lay out an eggroll wrapper and say goodbye to all the traditional fillings. let's go rogue! dish out a bit of cole slaw mix towards the nearest corner. 
 next you're going to add your buffalo-sauced chicken. there are many ways for you to get your chicken into eggroll sized pieces. pull from a rotisserie, pull from a breast, etc...i drenched mine in buffalo wing sauce. let me take an aside here. i keep saying "mine" when i should be saying my eye guy's. i don't eat chicken, you see, and really just microwaved a vegetarian chicken patty and used the same process for "mine," but anyway...back to these scrumptious eggrolls. 
 the final, and most delicious step for the filling, is to crumble some blue cheese into the wrapper. blue cheese has such a rich and unique flavor that pairs wonderfully with buffalo sauce. 
wrap all the ingredients up tightly like a middle school slumber party sleeping bag. seal with a little water using rolling instructions from the wrapper packaging.
spray a cookie sheet with extra virgin olive oil spray and place eggrolls on the pan.  spray all of them with the same spray. bake for about 10 minutes, until your buffalo chicken rolls are toasty and golden on the outside. 
ok, now we come to the first bite portion of the program. go for it. these are t-a-s-t-y! the blue cheese melts and makes this nice paste for the crunch of the cole slaw and the flavor of the buffalo chicken, all inside a crisp wrapper. enjoy!

buffalo chicken eggrolls

what you need
eggroll wrappers
chicken (in whatever form you prefer for shredding)
buffalo wing sauce
cole slaw mix
blue cheese
evoo spray

what you do
preheat your oven to 400. 
stuff your eggroll wrapper with a dollop of cole slaw mix, a plop of buffalo sauced shreds of chicken and a smidgeon of blue cheese. roll each one up nicely and neatly. 
spray a cookie sheet with extra virgin olive oil and then spray the tops of all your buffalo chicken eggrolls with the same thing.
bake for about 10 minutes, until outwardly crispy.

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