Baked Buffalo Chicken Egg Rolls

Remember that Crock Pot Buffalo Chicken I posted about a few days ago?  Well, here is another way to use it up!  These egg rolls were super yummy, although the Hubsters thinks they would have been amazing deep fried rather than baked...you be the judge :)


Baked Buffalo Chicken Eggrolls


12 egg roll wrappers
1 cup cooked, shredded chicken
1/2 cup Frank's Buffalo Wing Sauce
Ranch dip mix
1 tub Philidelphia Cream Cheese
1 cup broccoli slaw mix (dry)
blue cheese crumbles (optional)
cornstarch
water


Mix cooked chicken with wing sauce.  Set aside.


Mix ranch dip and cream cheese.  Set aside.


Lay out egg roll wrappers on a clean surface.  Place @ 1 TBSP broccoli slaw mix diagonally onto bottom corner of egg roll wrapper.  Place @ 1 TBSP chicken on top of slaw.  Place @ 1 TBSP ranch cream cheese mix on top.  Add blue cheese crumbles. (optional)


Fold bottom corner toward center of wrap, tucking filling in tightly.  Fold right and left bottom corners toward center, creating an "envelope".  Brush water and cornstarch slurry along edges of envelope and tightly wrap up rolls, making certain all edges are sealed.


Spray wire rack with non-stick cooking spray.  Set wire rack on a cookie sheet.
Place rolls on wire rack.  Spray rolls with cooking spray.  Bake at 400 degrees Fahrenheit for about 15 minutes or until egg rolls become crispy and brown.


Serve with celery and extra ranch or blue cheese dip.


Recipe Source:  My Kitchen Apron