These baked Buffalo Chicken Spring Rolls from @skinnytaste were everything I hoped for. That crunch, texture, and spice kick did not disappoint!!
Buffalo Chicken Spring Rolls:
1. Combine 1/3 cup cream cheese with 1/2 a cup of hot sauce. Add a handful of chopped carrot shreds, 1/2 cup blue cheese (I did feta – not blue cheese fans in this house), and about 1/4 cup chopped scallions.
2. In the meantime you will want to cook two chicken breasts. I prefer to do mine in the crock pot with chicken broth for 4 hours because they shred very easy that way. Add your shredded chicken to the mixture. Mix together.
3. Egg roll time! You will want to use about 6 inch by 6 inch egg wrappers. Fill each wrapper with about 2 tbsp of mixture and roll.
4. Spray each roll with olive oil spray. Bake at 400 F for 22 minutes. Enjoy!!
