Buffalo Chicken Rolls

Step 1: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, spray with cooking spray, and set aside.

Step 2: In a small bowl, combine the chicken and hot sauce until well combined.

Step 3: Line up your container of blue cheese and the shredded cabbage. (I found it easier to have them all in a row to make the process of making the rolls easier).

Step 4: Using one egg roll wrapper at at time, place 1 tablespoon of the shredded cabbage diagonally on the bottom right corner of the wrapper.

Step 5: Place 2 tablespoons of the shredded chicken on top, then follow up with 1 tablespoon of blue cheese crumbles. Do not overfill.

Step 6: Fold the bottom right corner over the stuffing so it covers it completely.

Step 7: Fold in the bottom left corner, then the right corner (It should like an envelope). Roll the wrap upward one time, leaving the top left corner open.

Step 8: Wet a finger in the bowl of water, and moisten the corner of the wrapper.

Step 9: Fold down the wrapper and seal it with the roll. Continue this process until all the chicken is used.

Step 10: Place the rolls on the prepared baking sheet.

Step 11: Spray each roll with the cooking spray.

Step 12: Bake for 12-15 minutes, or until the rolls are crispy and golden brown.

Step 13: Serve with Blue Cheese Dressing.