Recipe: Baked Buffalo Chicken Egg Rolls (using broccoli slaw or coleslaw mix)

BAKED BUFFALO CHICKEN EGG ROLLS

"As unromantic as it might sound, buffalo chicken reminds me of my longtime boyfriend Daniel-and of falling in love. When we first started dating years ago, we used any money we could scrounge up on takeout pizzas, calzones, and subs smothered in hot sauce and cool, creamy blue cheese dressing. Because their associated memories are so important, I can't forever say good-bye to these flavors, so I came up with a lighter way to have them. Crunchy baked egg roll wrappers take the place of the fried chicken, and just a touch of that creamy dressing goes a long way."



2 medium boneless skinless chicken breasts (about 12 ounces total)
1/3 cup Frank's Red Hot Sauce
12 egg roll wrappers (roughly 4 square inches each)
1 cup broccoli slaw or coleslaw mix
3 ounces blue cheese, crumbled (about 3/4 cup)
1/2 cup light blue cheese dressing, for serving (I like Ken's Steak House Lite Chunky Blue Cheese)

Put the chicken in a small saucepan and fill with enough water to cover. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 12 minutes. Drain and let cool.

Using two forks, shred the cooled chicken and put it into a small bowl. Add the hot sauce and stir well.

Preheat the oven to 400 degrees F.

Lay the egg roll wrappers on a clean work surface. Put about 1 tablespoon of the broccoli slaw toward the bottom-right corner of one of the wrappers. Put 2 tablespoons chicken on the slaw and top with 1 tablespoon of the blue cheese.

Fold the bottom-right corner over the stuffing, so the tip of the corner points to the center of the wrapper. Fold in the bottom-left corner to form an envelope. Roll the wrap away from you one time. Moisten the top-left corner with water and then seal the roll.

Put the roll on a wire rack set on top of a rimmed baking sheet that has been sprayed with nonstick cooking spray. Repeat with the remaining ingredients.

Spray the rolls evenly with nonstick cooking spray.

Bake until they are crisp and light golden brown, 12 to 15 minutes. Serve hot, with blue cheese dressing for dipping.

Makes 12 egg rolls, serves 4

PER SERVING: Calories 351, Protein 32g, Carbohydrates 16 g, Fiber 1g, Sugar 2g, Total Fat 16g, Saturated Fat 6g, Sodium 995mg

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Eating in the Middle: a mostly wholesome cookbook by Andie Mitchell