Buffalo Chicken Rolls

Leftover turkey in these? Absolutely. These are totally personalizeable. (I promise that’s a word).

However, I just can’t figure out why I’m such an appetizer whore. They’re just so much fun. If we’re eating out, I’m more interested in what we’ll be snacking on while waiting on our entree than the actual entree. Especially at home, though, is when it’s fun for me. I like the planning and making-it-all-pretty parts of Hors D’oeurves.

I mean, really, how much fun is hanging out with loved ones during the holidays without them? I once read that Hors D’oerves meant “appetite spoiler”. Not in this house!

If you’re a buffalo chicken fan, you’ll absolutely love these.

Buffalo Chicken Rolls

Adapted from Can You Stay For Dinner
 
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12 Egg roll wrappers

1 cup chicken, cooked and shredded

1 cup coleslaw mix

1 cup bleu cheese, crumbled

1/2 cup Buffalo wing sauce (or more, make them as hot as you want!)

Small bowl of water

Bleu cheese dressing for dipping

Preheat oven to 400°. Combine the chicken, hot sauce and bleu cheese in a mixing bowl.

On a clean work surface, begin filling your rolls. Spoon about 2 tablespoons of the chicken mixture on the bottom diagonal corner of the wrapper. Add a tablespoon of slaw mix and roll up.

Here’s Andie’s rolling instructions which are great:

“To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.”
 

Coat a wire rack with non stick cooking spray and place it on top of a cookie sheet, which will give you even browning/crispness. Bake for 12-15 minutes (I found mine didn’t take but about 12), or until light brown and getting crispy.

Serve with bleu cheese dressing for dipping them in.

The combination of spicy chicken, the cool bleu cheese and crunch of the slaw is an amazing combination.

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Yum. E.

Fabulous finger food for all those holiday parties!!

XOXO

~Dixie Chik~

Author

  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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This Post Has 8 Comments

  1. carolinaheartstrings

    That looks fantastic. Your recipes always do. Delicious. Come visit us. We are excited to have a great giveaway from the Shabby Apple. A beautiful party dress.

    1. Dixie Chik

      Thanks so much! I sure will – love a good giveaway!!

  2. Nichole C

    I too, am an “appetizer whore” (totally stealing that term, LOL). I can’t wait to try this out, looks so tasty!

  3. Nichole C

    I, too, am an “appetizer whore” (totally stealing that term, by the way). This looks so good, can’t wait to try!

  4. Kris k

    Can’t wait to try these, they will be a hit!

  5. Grubarazzi

    Oh my goodness. These look soooo good. Jelly they aren’t in my belly.

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