Buffalo Chicken Eggrolls

Recipe

Prep: 25 minutes

Cook: 25 minutes

Makes: 12 egg rolls

• 3 chicken breasts

• 1 teaspoon paprika

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon Frank’s Red Hot Sauce

• 1 block cream cheese

• 1 cup shredded cheddar

• 1 teaspoon chili powder

• 1 pack egg roll wrappers

• 3 tablespoons melted butter

Sauce

• 2/3 cup Frank’s Red Hot

• 1 stick unsalted butter

• 1 1/2 tablespoons white vinegar

• 1/4 teaspoon Worcestershire sauce

• 1/8 teaspoon cayenne

• 1/8 teaspoon garlic powder

• Salt to taste
  

Preheat oven to 425. Prepare a baking sheet with non-stick spray.

Toss together the chicken, paprika, onion powder, garlic powder, salt, pepper and 1 tablespoon Frank’s.

Heat a medium skillet over medium-high heat. Once heated, cook the chicken 5-7 minutes on each side until cooked through (165 internal).

Shred the chicken and combine with cream cheese, cheddar, and chili powder. Set aside.

Bring a small sauce pan to medium heat. Once hot, add butter.

When the butter has melted, add the remaining ingredients and whisk together until combined.

Once the sauce starts to bubble around the edges of the pan, about 10 minutes, remove from heat.

Add the sauce to the chicken mixture and stir until combined.

Place an eggroll wrapper on a cutting board and spread about 1/4 cup of the chicken mixture in the lower 1/3 section of the wrapper, but not all the way at the edge. Brush the edges with a small amount of water and run it along all 4 edges of the wrapper. Roll up the eggrolls by first bringing in the sides, then rolling top to bottom. Brush the wrapper along the closure so they eggroll stays closed. Repeat with each wrapper.

Brush the eggrolls with melted butter and bake for 25 minutes. To make them extra crispy, broil for 20-30 seconds.