I've been going about this all wrong.
I've made buffalo chicken egg rolls about a million times now. And this past week when I was buying some egg roll wrappers, they were all sold out. Of course. Desperate, I asked one of the clerks who mentioned there were some other options in the frozen section.
While there I stumbled across some large spring roll wrappers. Fantastic! I love spring rolls even more... and what's even better? They were only 20 calories each as compared to the 90 of traditional egg rolls wrappers. That's a whopping 70 calorie difference!
That isn't to mention that these come out so light and crispy!
Traditionally when I think of a spring roll, I think of a vegetable stuffed mini version of an egg roll. Except that the wrapping is a lot more airy and flakey.
These spring roll wrappers are the size of any standard egg roll, and perfectly perfect for what I had them in mind for!
I served mine with a side of crudete and some light bleu cheese dressing. Though ranch would be just as tasty if you aren't a fan of bleu cheese.
And no, I am not secretly judging you if you do not like bleu cheese. Yes, yes I am. I totally am.
Buffalo Chicken Spring Rolls
Servings: 8 • Size: 2 Spring Rolls • Calories: 169.4 • Fat: 5.9 g • Carb: 21.7 g • Fiber: 0.5 g • Protein: 21.3 g • Sugar: 0.9 g • Sodium: 259.1 mg
3 (8 Oz. Each) Boneless Skinless Chicken Breasts
2 C. Reduced Sodium Chicken Broth
2 Medium Celery Stalks, Halved
1 Medium Carrot
1/2 Tbsp. Dry Ranch Seasoning
1/2 C. Hot Sauce (I used Frank's.)
1 C. Slaw Mix, Dry
9 Tbsp. Reduced Fat Bleu Cheese Crumbles
16 Spring Roll Wrappers, Thawed
Toss the chicken, broth, veggies, and Dry Ranch Seasoning into the crock pot.
Cover and cook on low heat for 6-8 hours or high heat for 4-6 hours.
Once done, remove the chicken from the crock pot and shred. (You can just discard the broth and veggies or use for something else.)
I use my stand mixer with the paddle attachment for a minute or two, but two forks works just as well!
Mix the shredded chicken with the hot sauce until evenly coated.
Preheat the oven for 400 degrees F. and cover a baking sheet with foil.
Top the prepared baking sheet with a wire rack if you have one and give a light coat of non-stick cooking spray.
Lay out your spring roll wrappers and fill with about 2 tbsp. of the chicken, 1 tbsp. of slaw, and 1/2 tbsp. bleu cheese crumbles.
Fold each spring roll.
Place onto the prepared baking sheet.
Bake for about 10 minutes or until edges are browning and crisp.
Remove from the oven and allow to cool slightly. Serve warm!