Monthly Archives: September 2012

Buffalo Chicken Spring Rolls

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Give me a recipe with the words “Buffalo Chicken” in the title, and I’m going to want to try it. Buffalo Chicken dip with Frank’s Red Hot sauce has to be one of my favorite things. I think I could eat an entire crock-pot of the stuff. The problem is, it’s super calorie-laden and not good for my waistline. These lil’ guys come in at about 100 calories a piece, and I really liked them. I wouldn’t say they were overly easy to make, they definitely take some time to put together. Putting them together is not hard though, and I really enjoyed making them. Also I got a new fancy camera this weekend, so hopefully the quality of my food pics will improve. I highly recommend these for your next tailgate or get-together.

Yumm!

New format for this post: I’m going to post picture instructions, followed by typed instructions at the bottom.

Ingredients

  • 1 – 2 cooked chicken breasts, shredded
  • 1 cup of Frank’s Red Hot Sauce
  • 1 – 2 cups Trader Joe’s Broccoli Slaw (or another dry slaw)
  • 4 oz blue cheese crumbles
  • Spring Roll Skins or wrappers

Photo Instructions

PreHeat the oven to 400°F, and gather your ingredients. (If you need a picture tutorial for this, you’re in trouble and probably shouldn’t attempt these bad boys).

Ingredients: Broccoli slaw, blue cheese crumbles, spring roll skins, and a bowl of shredded chicken saturated with Frank’s

I used spring roll skins that you have to wet before using. If you buy square wrappers from the refrigerated section, you will not need to follow all my steps about submerging the skins.

My prep station.

I used spring roll skins that you have to submerge in water in order for them to be pliable. That’s what my cake pan is for. If you get them too wet they’ll be sticky and harder to work with, so just briefly wet them.

This is what happens if you don’t wet the skins.

Next you’ll want to start putting your rolls together!! Here’s the fun part…

Start by putting a “clump” of the slaw about two inches from the bottom of the wrapper.

You don’t need to put in too much slaw. This pic is a bit too much slaw. It was my first roll, and if you put this much in, you’re going to have a long thick roll. A three-inch clump is what you should shoot for.

Top the slaw with the buffalo chicken. I used a fork to do this, otherwise it can get messy real fast.

Next top the chicken with the blue cheese crumbles. Then you start to roll…

Start by folding the left and right sides of the wrap up, then start from the bottom and roll the spring-roll up. If you use the refrigerated wraps, you’ll have to wet your finger and then wet the final edge to get the roll to stay wrapped up. Otherwise the skins I used were perfect. Not a single one fell apart.

Finished product!! (Almost)

Place the roll on a parchment-lined pan, and repeat the steps until all your rolls are finished. Then spray them with butter-flavored spray and bake for 12 – 15 minutes. Then enjoy!!!

Instructions

  1. Preheat the oven to 400°F.
  2. Mix the chicken and sauce together in a small bowl. You can add more or less sauce depending on how spicy you want the rolls to be.
  3. Get a station ready for assembling the rolls. You’ll need a shallow bowl or plate of water for the spring roll wraps, your slaw, chicken, blue cheese crumbles and a pan lined with parchment paper.
  4. Start by getting the paper ready by submerging it in the water. Then place it on your work station. Place a small amount of slaw in the bottom center of the wrap, about 2 inches from the bottom.
  5. Top the slaw with chicken and then blue cheese crumbles.
  6. Fold the right and left halves of the wrap over. Starting from the bottom, fold the wrap up, tucking in the sides if needed. Place the roll on the pan and repeat until you’ve created all your rolls.
  7. Spray the tops of the rolls with butter-flavored cooking spray and then bake for 12 – 15 minutes.

My Notes…

The rolls will not become a golden-brown like what you’re used to seeing. That’s because you’re baking them and not frying them. So don’t leave them in the oven until they become golden-brown on top because it will never happen. I cooked them until they were crispy on the edges. Sooo good! You could serve them with ranch or blue cheese dressing or whatever you normally enjoy with buffalo chicken.