Buffalo Chicken Rolls

What you need:

    • Egg roll wrappers
    • 1 cup cooked, shredded chicken
    • 1/2 to 2/3 cup Frank's Red Hot Buffalo sauce
    • 1 cup mozzarella cheese (original recipe called for blue cheese)
    • 1 cup broccoli slaw or coleslaw (dry)

Directions:

    1. In a bowl, mix together shredded chicken and buffalo sauce.
    2. On a wrapper, place 1 tbsp. slaw, 2 tbsp. chicken, and 1 tbsp. cheese in the middle.
    3. Fold up bottom corner and then each side. Dip your finger in a little water and trace over the top corner and down the sides a bit. Then tightly roll it up. The water will help to seal the egg roll. Repeat until you run out of chicken filling.
    4. Place on a wire rack on a baking sheet and spray with nonstick spray.
    5. Bake in a preheated 400* oven for 12 to 15 minutes.

Recipe from Taste and Tell