Baked Mini Buffalo Chicken Egg Rolls

By kimvess

What could be better than buffalo chicken with a blue cheese sauce? If that sauce was for Baked Mini Buffalo Chicken Egg Rolls, that's what.

Ingredients

• BLUE CHEESE DIP:
• 3 cups chicken, cooked and shredded
• 1/4 cup buffalo sauce, like Frank's Red Hot
• 4 green onions, sliced thin
• 3 ounces softened, light cream cheese
• 20 wonton wrappers
• 2 teaspoons butter
• 2 teaspoons flour
• 1/2 cup warm milk
• 1/4 cup crumbled blue cheese
• Salt and pepper to taste

Details

Servings 20
Cooking time 35mins
Adapted from popsugar.com

Preparation

Step 1

Preheat oven to 400°F. Grease a baking sheet with nonstick cooking spray.

In a medium bowl, combine chicken, buffalo sauce, green onions, and cream cheese.

Fill a small bowl with water. Place one heaping teaspoon of filling on the front third of each wonton wrapper leaving a slight border around the edges. Use your finger to moisten the edges of the wonton wrapper. Tuck the sides in and roll up, jelly roll-style, place seam-side down on baking sheet. Repeat with remaining wontons and filling.

Bake egg rolls for 12-15 minutes or until golden brown and crispy. Serve with blue cheese sauce.

BLUE CHEESE SAUCE:
In a very small saucepan, melt butter over a medium-low heat. Whisk in flour. Slowly whisk in milk, making sure to get rid of all lumps. Bring to a boil and reduce to a simmer until thickened, about 1-2 minutes. Remove from heat and stir in blue cheese until melted. Season with salt and pepper.