Buffalo Chicken Egg Rolls
Ingredients
The filling
-
2
pounds
boneless skinless chicken breasts
-
2
ounces
1/3 less fat cream cheese, softened
-
½
cup
Franks hot sauce
-
½
cup
crumbled blue cheese
-
⅓
cup
shredded carrots, chopped
-
⅓
cup
chopped scallions
The wrappers
-
16
pieces
egg roll wrappers
-
as needed
spray
olive oil
Optional
-
as needed
serving
Blue Cheese Dressing for dipping
Instructions
- Cook the chicken in a slow cooker or Instant Pot until tender, then shred it.
- Mix the cream cheese and hot sauce until smooth, then combine with shredded chicken, blue cheese, carrots, and scallions.
- Prepare the egg roll wrappers by placing a portion of the filling on each and rolling them up tightly.
- Spray the egg rolls with olive oil.
- Bake in a preheated oven at 400°F for 16 to 18 minutes or air fry at 370°F for 8 to 9 minutes until golden brown.
- Serve immediately with dipping sauce if desired.
Nutrition Facts (estimated)
Servings
8
Calories
231.5
Total fat
6g
Total carbohydrates
24.5g
Total protein
20g
Sodium
1020mg
Cholesterol
24.5mg
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