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Buffalo Chicken Rolls

Created by LindasBusyKitchen on February 9, 2015

12 egg roll wrappers (about 4x4")
1 cup cooked shredded chicken
1/2 cup hot sauce (Frank's Red Hot Sauce, or more if you want your rolls saucier)

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.