Baked Buffalo Chicken Rolls
Ingredients :
1 pound ground chicken
1 clove chopped garlic
3 cups broccoli slaw
1 tablespoon butter
4 tablespoons red hot sauce such as Franks
2 scallions chopped
blue cheese – optional
1 package egg roll wrappers or won ton wrappers for mini egg rolls
up to 2 tablespoons olive oil
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Directions :
1 pound ground chicken
1 clove chopped garlic
3 cups broccoli slaw
1 tablespoon butter
4 tablespoons red hot sauce such as Franks
2 scallions chopped
blue cheese – optional
1 package egg roll wrappers or won ton wrappers for mini egg rolls
up to 2 tablespoons olive oil
cook the chicken & garlic in a skillet once it’s about 3/4 cooked through add the broccoli slaw and green onions and cook for 3 minutes more
melt the butter and mix in the hot sauce
add butter-hot sauce mixture to the chicken mixture and combine well – turn off heat
spread olive oil onto a baking sheet or line with parchment paper
fill the egg rolls by laying a wrapper out flat and filling with 2 tablespoons of chicken mixture OR 1 1/2 teaspoons for mini egg rolls
brush each egg roll with oil and bake at 400 for about 12 to 15 minutes or until they become golden and crispy. Mini egg rolls should be ready within 10 to 12 minutes
melt the butter and mix in the hot sauce
add butter-hot sauce mixture to the chicken mixture and combine well – turn off heat
spread olive oil onto a baking sheet or line with parchment paper
fill the egg rolls by laying a wrapper out flat and filling with 2 tablespoons of chicken mixture OR 1 1/2 teaspoons for mini egg rolls
brush each egg roll with oil and bake at 400 for about 12 to 15 minutes or until they become golden and crispy. Mini egg rolls should be ready within 10 to 12 minutes
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