The Wisconsin Badgers made it into the NCAA Tournament again this year, so tonight Jacki and I decided to make some bar food watch the gave against Syracuse. Nothing says bar food to me more than anything that has buffalo sauce on it and something deep fried. Although these aren’t fried, you will never know!
Buffalo Chicken Egg Rolls
(Revised from Adventures in Cooking)
- 2 boneless skinless chicken breasts
- 1/3 cup Frank’s Hot Sauce
- 2 tablespoons cream cheese
- 2 tablespoons shredded cheese (I didn’t have any blue cheese)
- 1 cup cabbage slaw mix
- 1 package egg roll wrappers
- non-stick cooking spray
- water, in a little dish
Bake the chicken breast, let them cool and shred the meat into a bowl. Stir in cream cheese, hot sauce and shredded cheese. Spray a baking sheet with non-stick cooking spray and set aside. Preheat the oven to 400 degrees F.
To make the egg rolls, lay an egg roll wrapper out on the counter to have a corner point towards you. Place 1 tablespoon of the slaw mix in the lower middle to the wrapper, top with 2 tablespoons of the chicken mixture. Fold in the outside corners to the middle.
Dip your finger in the water and dampen the top and bottom corners. Fold the bottom corner up to the middle and tightly pack the filling.
Start to roll up to the top. Seal the corner with a little more water. Place the roll seam side down on the prepared baking sheet.
Repeat until you have finished all of the egg rolls. Spray the tops of all the egg rolls. Bake for 6 minutes, flip over, and bake for another 6 minutes until the rolls are crispy and golden brown.
Yes the Badgers lost by one point, but I took Syracuse in my bracket so I’m not too angry.
Happy NCAA Watching :)