- 2 cups Chopped Cooked Chicken
- 2 cups Shredded Cabbage
- 1 cup Shredded Carrots
- 2-4 tablespoons Hot Sauce
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Black Pepper
- 12 Egg Roll Wrappers
- Ranch Dressing, or Blue Cheese Dressing, for dipping
- Vegetable Oil, (if frying)
In a large bowl, mix the cooked chicken, cabbage, carrots, hot sauce, garlic powder and black pepper. Taste mixture and add salt if necessary. If you want it spicier, add more hot sauce.
Place one egg roll wrapper on a flat surface with 1 point facing you like a diamond shape. Place 2 heaping tablespoons of the chicken mixture in the center of the wrapper.
Fold the bottom corner up to tuck in the filling. Bring the left and right corners in to the center of the roll.
Moisten the top point with water to ensure it will seal and continue rolling like a little burrito. Repeat with remaining wrappers and filling.
Preheat oven to 425°F.
Spray baking sheet with nonstick spray and place egg rolls in a single layer with space around each roll.
Spray with more oil and bake for 10-15 minutes or until crisp and golden.
Heat oil over high heat and place egg rolls in pan, being careful not to overcrowd.
Cook for about 2 minutes per side, or until deep golden brown. Drain on paper towels.
Serve egg rolls with blue cheese dressing and or extra buffalo sauce.