Buffalo
Chicken Egg Roll Recipe
Ingredients
:
1-1/2
pounds boneless skinless chicken breasts
2
tablespoons ranch salad dressing mix
1/2
cup Buffalo wing sauce
2
tablespoons butter
16
egg roll wrappers
1/3
cup crumbled feta cheese
1/3
cup shredded part-skim mozzarella cheese
Ranch
salad dressing, optional
How
To Make :
In
a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook,
covered, on low until chicken is tender, 3-4 hours.
Preheat
oven to 425°. Shred chicken with 2 forks; stir in butter.
With
a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture
just below center of wrapper; top with 1 teaspoon each feta and mozzarella
cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.)
Fold bottom corner over filling; moisten remaining wrapper edges with water.
Fold side corners toward center over filling; roll up tightly, pressing at the
tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat.
Bake
until golden brown, 15-20 minutes. Let stand 5 minutes before serving.
Test
Kitchen tips :
We
tried brushing some of the egg rolls with oil before baking and they turned out
about the same as the plain version.
The
egg rolls get lightly browned and crisp. They aren’t quite as crunchy as
deep-fried egg rolls, but close!
Health
Tip: Lighten up this buffalo chicken recipe by serving it in Bibb lettuce cups
instead of egg roll wrappers.
Nutrition
Facts :
1
egg roll: 174 calories, 4g fat (2g saturated fat), 33mg cholesterol, 716mg
sodium, 21g carbohydrate (0 sugars, 1g fiber), 13g protein.