BUFFALO CHICKEN EGG ROLLS

Buffalo Chicken Egg Rolls image

One of my favorite slow cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wraps and bake, or, for a bite-size version, use smaller won ton wraps. -Tara Odegaard, Omaha, Nebraska

Provided by Taste of Home

Time 3h35m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds boneless skinless chicken breasts
2 tablespoons ranch salad dressing mix
1/2 cup Buffalo wing sauce
2 tablespoons butter
16 egg roll wrappers
1/3 cup crumbled feta cheese
1/3 cup shredded part-skim mozzarella cheese
Ranch salad dressing, optional

Steps:

In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 174 calories, Fat 4g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein.