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Ingredients
- 12 egg roll wraps (roughly 4-inch X 4-inch x squares)
- 1 cup shredded cooked chicken (I usually use canned chicken) or 6 ounces cooked chicken (I usually use canned chicken)
- 12-23 cup Frank's red hot sauce
Method
- Preheat over to 400 degrees F. Lay egg roll wrappers on a clean work surface.
- In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference.
- The chicken should be moist with sauce.
- Begin by placing a heaping tablespoon of the shredded spicy chicken evenly on the diagonal of the bottom right corner of one of the wrappers.
- Do not overfill.
- To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.
- Fold in the bottom left corner, followed by the right, so that you now have formed an envelope.
- Roll the wrap upward one time, leaving the tip left corner open.
- Wet your index finger in a small bowl of water and press to moisten the top left corner.
- Now fold that down on top of the filled roll, sealing it like you would an envelope.
- Repeat with remaining rolls.
- Place the rolls on a greased cookie sheet with non-stick cooking spray.
- Spritz each roll evently with non-stick cooking spray.
- Bake for 12-15 minutes, or until the rolls are crip and beginning to turn a light golden brown.
- Serve with Ranch or Blue Cheese dressing.
