Buffalo Chicken Egg Roll Minis

Name: Buffalo Chicken Egg Roll Minis
Ingredients: 1 1/2 c. coleslaw blend (cabbage slaw mix); 1 c. chopped cooked chicken; 1/2 c. Classice Ranch dressing, divided; 2 t. Siracha sauce (hot chili sauce); 24 won ton wrappers (3 in); 1/2 c. mayo; 1/2 c. crumbled blue cheese; 1/4 c. finely chopped celery

8 ingredients

5 steps

Ingredients

1 1/2 c. coleslaw blend (cabbage slaw mix)
1 c. chopped cooked chicken
1/2 c. Classice Ranch dressing, divided
2 t. Siracha sauce (hot chili sauce)
24 won ton wrappers (3 in)
1/2 c. mayo
1/2 c. crumbled blue cheese
1/4 c. finely chopped celery

Directions

1

1. Heat oven to 400 degrees.
2

2. Combine coleslaw blend, chicken, 1/4 c. dressing and Sriracha sauce. Spoon 1 rounded T. coleslaw mixture down one side fo each won ton wrapper; lightly moisten opposite side of wrapper with water. Roll up won tons thightly, pressing edge of wrappers to won ton to seal.
3

3. Place seam sides down, on baking sheet sprayed with cooking spray. Lightly spray egg rolls with additional cooking spray.
4

4. Bake 10-12 min. or until golden brown. Meanwhile, mix mayo, blue cheese, celery and remaining dressing.
5

5. Serve egg rolls with mayo mixture.