Portable Buffalo Chicken Dip Egg Rolls
Recipes >> Appetizers >> Portable Buffalo Chicken Dip Egg Rolls
These portable egg rolls solve your party dip problems, making your party more portable as well as ensure you get a mouthful of ingredients you like.
Ingredients
- 2 Medium Sized Chicken Breasts
- 2.5 ounces of Cream Cheese
- 0.5 cup of Shredded Cheddar Cheese
- 12 Egg Roll Wraps
- Frank's Red Hot Sauce
Method
Boil chicken breasts for approximately 20 minutes, ensuring that the chicken is thoroughly cooked. While the chicken is cooking, mix cream cheese, cheddar cheese, and the Red Hot in a separate bowl. Be sure to mix these ingredients completely. When the chicken is finished cooking, shred it either with a fork or by hand. Once the chicken is shredded, mix it with the wet ingredients to create the filling for the buffalo chicken dip egg rolls.
To fill the egg rolls, place one roll on a greased surface with one corner facing you. Place approximately a Tablespoon about two inches from the corner facing you. Wrap the corner around the filling and tuck it under. Wrap the egg roll straight toward the back corner. Wetting the edges, fold the two ends over the rest of the roll, tightening it around the filling. After wrapping each roll, place it one a greased cookie sheet.
Bake the egg rolls at 350 F for 20 minutes.
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