Well, the big Sunday game is rapidly approaching and I am sure many foodies out there are planning out their menus. Then redoing it after reading their favorite blogs, Pinterest, etc. I suggested to Blair that we should host a Superbowl party, but then I remembered that we don’t have cable. That would have been an epic fail. Instead, we are heading to a friend’s house to watch the game. We will be cheering for the Baltimore Ravens since Joe Flacco is a native from our area. Every single restaurant has a message for him on their marquee and there is a huge sign as I pass through his hometown to and from work each day.
I will be bringing something on Sunday, but if we were indeed hosting, these buffalo chicken rolls would definitely be on the menu. They are crunchy, spicy, and just all-around delicious. For a while, I wasn’t really feeling anything buffalo related, remember when we ate it for an entire straight week. There is always the exception of buffalo chicken dip, that stuff I will never get sick of. We ate these one night for a quick meal, they were ready in under 30 minutes, especially since I had cooked the chicken over the weekend. Mine don’t look as crispy as they should because I made the mistake of not flipping them halfway through the baking time. Even though I missed that, we had no problem downing them. We dipped ours in some Ranch dressing and cooled down our palates with some celery sticks.
Buffalo Chicken Rolls
- 2 cups shredded, cooked chicken
- 1 cup hot sauce (I thought this was a bit much for my taste
- 12 egg roll wrappers
- 1 cup crumbled blue cheese
- 1/2 cup celery, chopped
- blue cheese or ranch dressing, for serving
Preheat oven to 400 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray.
Combine the chicken and hot sauce together in a medium bowl until mixed well. Place an egg roll wrapper on a clean work surface. Add about 2-3 tablespoons of the chicken, followed by the diced celery, and then some blue cheese crumbles. Be careful not to overfill the wrappers.
To fold the roll: Bring the bottom right corner up and over the filling to cover it completely and make it snug. Fold each side over to form an envelope, then roll the wrap almost all the way to the top. Wet your finger with water and moisten the top corner, then fold it over the roll, pressing to seal. Place the roll on the prepared rack. Repeat with the remaining wrappers and filling.
Spray each roll lightly with nonstick cooking spray. Bake for 15-20 minutes (flipping the rolls halfway through), or until the rolls are golden brown and crisp. Allow to cool for a few minutes, then serve with either blue cheese or ranch dressing.