Easy Buffalo Chicken Eggrolls

My little bug brought home a bug...virus bug. She got over it in 4 days. Me on the other hand? Down and out. I'm STILL coughing 2 weeks later! It's no fun taking 10 days of horse pill sized antibiotics. I accidentally forgot to take last night's dose, so I am now terrified of a relapse. But enough sick talk - on to the food!

I love appetizers. We often have appetizer dinners. Cheese fries, nachos, etc. Why not? We are huge buffalo chicken fans. It's really so quick and easy to whip up. You can make quesadillas, sandwiches, wraps or nachos. I take a few chicken breasts and pop them in a crock pot sprayed with cooking spray and set it on low for about 5 hours. Then put the cooked breasts into a stand mixer to shred and add your favorite buffalo sauce. I usually just use the normal Frank's Red Hot sauce, but the buffalo version was on sale at my grocery store so I decided to give that a go. It was delicious!

Here's what you need. You'll find the eggroll wrappers in the refrigerated section. At my store, it was near the tofu products. As you can see, I've already slow cooked and shredded my chicken. I used broccoli slaw, but you could use regular slaw or even just diced up cabbage.

They fry up nice and golden brown. Be sure to drain them really well on paper towels or napkins. You could also use a wire rack over a sheet pan if you prefer not to use paper products.

Serve them up with Ranch or Blue Cheese dressing!

Easy Buffalo Chicken Eggrolls

Ingredients:

• 1.5 lbs Chicken Breasts (fresh or frozen)
• 1/2 Cup Hot Sauce or Buffalo Sauce
• 1 Package Egg Roll Wrappers
• Broccoli Slaw (or regular slaw mix or shred your own cabbage)
• 1 Small container of Crisco
• Ranch or Blue Cheese dressing for dipping
• Optional: Crumbled blue cheese or mozzarella can be added into the roll

Directions:

1. Place your chicken in a crock pot sprayed with cooking spray. Cook on low for 5-6 hours. (Alternatively you can bake or boil your chicken if you don't want to slow cook it)
2. Shred cooked chicken and add buffalo sauce to you're liking.
3. In a cast iron skillet (or whatever you like to fry in) add entire contents of Crisco can. Heat on med/hi or until oil is around 350º
4. On a clean surface, lay out 1 egg roll wrapper. Add about 1/4 cup of chicken mix about an inch up from the bottom of the wrapper and leaving about an inch or half inch on the sides. Top with an equal amount of slaw and optional cheese (don't over fill). Roll up from the bottom, tucking the sides in. With wet fingertips, dampen the edges of the wrapper so they stick. It's important to get a good seal.
5. Fry the rolls in batches in the oil, turning so they are golden brown all the way around. Your insides are cooked already, so we are just looking to get the wrapper crispy and golden!
6. Serve with dressing, Enjoy!