Dear friends, please wake me when it’s combine time, because I can take no more of this football season! Every week seems more painful than the last… the losses pile up on the NFL, NCAA and Fantasy football front!
My dear Brownies take the field tonight against the Steelers, and all I have on my side is hope, faith, and buffalo chicken dip in egg roll form!
I got the idea for this tasty delight from Can You Stay For Dinner. Buffalo chicken dip has long been on my football spread table, and I loved the idea of making it portable and slightly less messy. I will recommend still taking the napkins, the sauce might get ya!
I changed up the recipe a bit to make it more like my dip, but I gotta say, I love the addition of the slaw, it gives it a nice little crunch.
This is super easy to throw together, only slightly time consuming. For the cream cheese I cut small pieces that covered the mixture, so’s you get a bite of creamy each time.
So keep on rootin’, even if your team is goin down… and it goes without saying, but keep on eatin’ yummy football snacks!
Buffalo Chicken Dip Egg Rolls
2 tablespoons butter
3 cloves garlic, minced
2 cups chicken, shredded
2/3 cup Frank’s Red Hot Original
12 egg roll wrappers
1 cup broccoli slaw or cole slaw
4 ounces crumbled blue cheese
3 ounces cream cheese, softened
1 cup mozzarella cheese, shredded
1 cup blue cheese dressing
Preheat oven to 400 degrees.
In a large skillet, over medium heat, melt butter. Add garlic and sauté, approximately two minutes. Add chicken and Frank’s Red Hot, heat thoroughly. Don’t over cook, you’ll want some moisture left.
Lay out egg roll wraps on a clean work surface. Place a tablespoon of slaw on the corner closest to you. Place two tablespoons of chicken on top, followed by a tablespoon of crumbled blue cheese, a small strip of cream cheese and a tablespoon or two of mozzarella cheese.
Fold the bottom right corner of the wrapper over the filling so that the top is pointed in the center of the wrapper. Fold the bottom left corner over and toward the upper right hand corner. Fold the upper right corner downward and toward the bottom left corner, forming the beginnings of an envelope. Roll over once to tuck all edges inside and secure the filling, completing the formation of an envelope. Wet your finger in a small bowl of water and press gently on the open top left corner of the wrapper. Bring that corner down over the filled roll and press it to seal. Repeat with the remaining wraps and filling.
In a small bowl, whisk egg. Brush each roll with egg wash, coating entirely.
Coat a wire rack with nonstick cooking spray and set it on top of a cookie sheet. Bake for 12-15 minutes, or until they crisp and turn a light golden brown.
Serve with blue cheese and chives.