I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back.
But really, it’s mostly good, isn’t it? Beautiful, even. I cook and clean the dishes, you pop in and eat with your eyes. I bake and stow the goodies in the pocket corners of my thighs, you stow them neatly in megabytes of ram. I pour my heart out and it spills onto your computer screen, and you, for your part, keep the mess contained.
Give and take. Take and give.
So today I’m going to ask you a favor. Just going to put everything on the line here and as you to do something for me.
Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these.
Buffalo Chicken Rolls.
They are beyond perfect for the Super Bowl. Beyond perfect for your nagging comfort food craving. Beyond satisfying knowing that bar food has been turned inside out and healthy.
I was inspired by Jenna’s wonton version a month or so ago. The exterior is a crispy, crunchy flour shell. The interior is moist shredded buffalo sauced chicken, creamy, cool, and pungent crumbled blue cheese, and a few strands of refreshing slaw. Texturally, tastefully balanced and delicious. If you love buffalo chicken, you’ll adore these little rolls. They’re baked instead of fried, and the chicken isn’t breaded or fried either. Each of them clocks in at around 100 calories, so they’re absolutely worth adding to your game day snack roster.
And when you dip the crispy rolls in creamy blue cheese dressing and take your first bite? Call me. I’ll be the only one who understands near death experiences from taste-induced happiness.
Here’s how you can make them yourself:
Find egg roll wrappers in the refrigerated case in the produce department of your grocery store. They’re next to the tofu and hummus, generally.
Lay egg roll wrappers on a clean work surface.
In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat will absorb most of the sauce immediately. Add more so that the meat is moist.
Crumble a big hunk of blue cheese.
The rolls should have a bit of crunch to them, so I used broccoli slaw that I picked up at Trader Joe’s. Feel free to substitute bagged cole slaw mix or some finely shredded cabbage. The slaw will soften some while baking.
Place one tablespoon or so of the slaw on the diagonal of the bottom right corner of the wrapper. Next, place about two tablespoons of shredded spicy chicken on top of that.
Spoon one tablespoon of blue cheese crumbles on the chicken.
Repeat this process with the remaining roll wrappers and filling.
Now we roll. Fold the bottom right corner of the wrapper over the filling so that the top is pointed in the center of the wrapper.
Fold the bottom left corner over and toward the upper right hand corner. Fold the upper right corner downward and toward the bottom left corner, forming the beginnings of an envelope.
Roll over once to tuck all edges inside and secure the filling, completing the formation of an envelope.
Wet your finger in a small bowl of water and press gently on the open top left corner of the wrapper. Bring that corner down over the filled roll and press it to seal. Like closing an envelope.
Repeat with the remaining wraps and filling.
Coat a wire rack with nonstick cooking spray and set it on top of a cookie sheet. Baking the rolls on this will allow them to crisp on all sides because the heat can circulate better. Place the rolls on the rack and spritz each of them well with cooking spray. Bake for 12-15 minutes at 400 degrees F, or until they crisp and turn a light golden brown.
Serve with blue cheese dressing for dipping.
Buffalo Chicken Rolls
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
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.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g