Recipe: Buffalo Chicken Egg Rolls

Nom Nom! Today’s recipe is for Buffalo Chicken Egg Rolls. My sudden love for buffalo chicken all started with the Cauliflower Crust Buffalo Chicken Pizza from Double Dave’s. SOOOO Tasty! And I tell myself it’s better for me since the crust is made from cauliflower.

So when I saw this recipe for Buffalo Chicken Egg Rolls I had to try it. Especially since the recipe is from Skinnytaste and you can bake them. (healthier, right?) Skinnytaste is one of my favorite places to get recipes. Gina does a great job of taking all the things that we love and making them a little healthier.

Buffalo Chicken Egg Rolls

2 (16 oz total) boneless skinless chicken breasts
2 oz 1/3 less fat cream cheese, softened
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1/3 cup shredded carrots, chopped
1/3 cup chopped scallions
16 egg roll wrappers
olive oil spray

Directions for the Chicken:

Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid. (Note: I didn’t read directions in advance so I just cooked my chicken on stovetop in chicken broth. Shredded nicely.)
To make in the Instant Pot, add at least 1 cup of broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
Spoon 3 Tbsp of the buffalo dip mixture onto the bottom of the third of the wrapper.
Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling
Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
Set aside and repeat with remaining wrappers and filling.
Spray all sides of the egg rolls with oil using your fingers to evenly coat.

Oven Method:

Preheat the oven to 400F. Spray a sheet pan with oil.
Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
Serve immediately, with dipping sauce on the side, if desired.