Chicken Egg Rolls

  • 12 4x4” egg roll wrappers

  • 1 cup cooked and shredded chicken

  • 1/2 cup hot sauce

  • 1 cup crumbled blue cheese

  • 1 cup broccoli slaw or coleslaw (dry)

  • Blue cheese dressing, for serving (optional)

To make the chicken, place 1 large breast in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks.

Preheat oven to 400 degrees. Lay egg roll wrappers on a clean work surface. In a small bowl, stir the chicken and hot sauce until well coated. 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. 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 a 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. Then 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 are crisp and beginning to turn a light golden brown.