This past week, when I mentioned that we were having Sloppy Joes for dinner, my husband seemed less than excited, so I felt like I should come up with something different to make for dinner. I had come across a recipe earlier on Pinterest for Buffalo Chicken Rolls. There were a few things that I knew that we wouldn't like and a few ideas I had to make it simpler, so when I went shopping on Friday after work, I picked up a few ingredients that we didn't have on hand - slaw, egg roll wrappers and ranch dressing - to try to make my own version of Buffalo Chicken Rolls.
12 egg roll wrappers (roughly 4 square inches)
1 12.5oz can Hormel Premium Chicken Breast (in water), drained
1/2 c Frank’s Red Hot Sauce (more or less to taste)
1 cup shredded cheese
shredded cabbage or bagged cole slaw
Small bowl of water
Nonstick cooking spray
Preheat oven to 400 F.
In a small bowl, combine the chicken and the cheese.
Lay out the 12 egg roll wrappers.
Place a small handful of the shredded cabbage on the bottom corner of the egg roll wrapper. Top with the chicken and cheese mixture.
Spray your cooking sheet with nonstick cooking spray. Place your rolls on the sheet and lightly spray your rolls.
Bake for 15 minutes, or until the rolls begin to crisp and turn a light brown color.
Serve with ranch dressing for dipping.
I actually assembled the first three rolls before adding hot sauce to the mixture. My daughter is not a fan of spicy stuff, so I figured it would be best to have some that were plain.
I used mozzarella, because it was what I had in the refrigerator, but I think that cheddar cheese would also be a good option.
If you are a purist, you could use Blue Cheese and Blue Cheese dressing, I suppose, but we aren't fans at my house.
The chicken is about 9 oz, once drained, you could also use leftover chicken for a quick meal.
I am a big fan of buffalo chicken. I know it is not always the healthiest option, since the wings are generally fried. I was pleasantly surprised that each of these rolls turned out to be only about 115 calories. The cabbage made a great filler - giving the rolls more volume and a bit of a crunch too.
The family enjoyed them. My husband even said that I could make them if we had friends over for the Super Bowl. We also talked about making mini-bites using wonton wrappers instead. I'm assuming that wonton and egg roll wrappers are similar, so I might just give that a try.
This post shared at the URS Cabbage Edition.
No compensation was received for this post. All opinions expressed are mine or those of my family. I am completing this post as a participant in the Hormel Foods Extended Family Blogger program. Hormel Foods provided some of the information for this post.