Do you think buffalo wings/sauce tastes better in Buffalo, NY? Is there a place (likely multiple places) that boast that they have the best wings in Buffalo, or that they are “home” to the original recipe for buffalo wings? What makes Frank’s Red Hot the most popular buffalo-flavored hot sauce on the market? (Hint: it’s not because they are located in Buffalo, NY, if that’s what you’re thinking… I checked… New Jersey! You’re welcome.)
These are the kind of thoughts I have while I make buffalo-flavored anything. My love affair with buffalo sauce is fairly recent, but now I buy Frank’s Red Hot by the jumbo bottle. Unfailingly, Boyfriend will eye the unnaturally orange substance in the grocery cart and ask, “Don’t we have some of this?” Most of the time, the answer is yes. But that’s not the point.
And now, an ode to buffalo sauce.
Oh, buffalo sauce. You mean so much to me. You make bland things taste good again. You are good on so many different things, which is why that Frank’s slogan, “I put that **** on everything,” is totally relatable (except for that time I tried to make buffalo cupcakes. That didn’t turn out so well. But I don’t blame you, buffalo sauce). You are a staple in my pantry, fridge, and backup kitchen storage shelving. My Pinterest page is full of the magic you inspire. I scoff when a search for buffalo turns up a picture of a wooly beast. Buffalo sauce… I love you.
Ahem. Ok. Now that you’ve slogged through that nonsense, you should be fully prepared for the mind explosion I’m about to impart on you. It’s buffalo. It’s Chinese food. It’s delicious.
I like this recipe for many reasons. First, you guessed it…the buffalo sauce. Second, the rest of the ingredients are also readily available, and the recipe is fairly easy to make while appearing to others like you might have studied the delicate spring roll rolling methods of an Asian grandmother (is that racist? I really didn’t mean it to be. Asian grandmother’s are awesome!). Third: baked not fried. No oily mess. Total awesomeness. Boom, new slogan for ovens.
I promise I’m not drunk.
Buffalo Chicken Rolls
Recipe Adapted from Can You Stay for Dinner?
makes 12-14 rolls
12-14 egg roll wrappers (you can find these in the refrigerated section of your grocery store near the salads and tofu)
1 cup cooked and shredded chicken (I used a rotisserie chicken and had about a cup left over)
2/3-1 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese
1 cup dry cole slaw
Small bowl of water
Nonstick cooking spray
- Preheat oven to 400 degrees; spray a wire rack set on top of a cookie sheet for optimal crispness (a cookie sheet on its own will also work)
- In a small bowl, stir chicken and hot sauce until well coated
- Place one egg roll wrapper on a clean work surface so one corner is pointing toward you
- Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom corner of the wrapper
- Place 2 tablespoons of shredded spicy chicken evenly on top of the slaw
- Spoon 1 tablespoon of the blue cheese crumbles over the chicken
- To fold: Fold the bottom corner over the stuffing mixture so that it covers it completely, so the tip of the corner now points to the center of the square wrapper. Fold over the left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the 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.
- Spritz the bottom of the roll with more cooking spray and place on baking rack or cookie sheet
- Repeat with remaining rolls
- Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown