Baked Mini Buffalo Chicken Egg Rolls with Blue Cheese Sauce

• Meat

  • 1/4 cup Buffalo sauce
  • 3 cups Chicken

• Produce

  • 4 Green onions, thin

• Baking & Spices

  • 2 tsp Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 20 Wonton wrappers

• Dairy

  • 1/4 cup Blue cheese
  • 2 tsp Butter
  • 3 oz Light cream cheese
  • 1/2 cup Milk

Found on cookingforkeeps.com

Description

Ingredients

• 3 cups shredded chicken
• ¼ cup buffalo sauce (Franks)
• 4 green onions, sliced thin
• 3 ounces softened, light cream cheese
• 20 wonton wrappers
• 2 teaspoons butter
• 2 teaspoons flour
• ½ cup warm milk
• ¼ cup crumbled blue cheese
• Salt and pepper to taste

Directions

• Preheat oven to 400 degrees. Grease a baking sheet with non-stick cooking spray.
• In a medium bowl, combine chicken, buffalo sauce, green onions and cream cheese.
• Fill a small bowl with water. Place one heaping teaspoon of filling on the front third of each wonton wrapper leaving a slight border around the edges. Use your finger to moisten the edges of the wonton wrapper. Tuck the sides in and roll up, jelly roll-style, place seam-side down on baking sheet. Repeat with remaining wontons and filling.
• Bake egg rolls for 12-15 minutes or until golden brown and crispy. Serve with blue cheese sauce.
• In a very small saucepan, melt butter over a medium-low heat. Whisk in flour. Slowly whisk in milk, making sure to get rid of all lumps. Bring to a boil and reduce to a simmer until thickened, about 1-2 minutes. Remove from heat and stir in blue cheese until melted. Season with salt and pepper.