Baked Mini Buffalo Chicken Egg Rolls with Blue Cheese Sauce
Prep time: 
Cook time: 
Total time: 
Serves: approximately 20 egg rolls
Buffalo chicken stuffed into mini wonton wrappers, baked and dunked in blue cheese dipping sauce -- the PERFECT football season finger food!
  • 3 cups shredded chicken
  • ¼ cup buffalo sauce (Frank's)
  • 4 green onions, sliced thin
  • 3 ounces softened, light cream cheese
  • 20 wonton wrappers
Blue Cheese Dip
  • 2 teaspoons butter
  • 2 teaspoons flour
  • ½ cup warm milk
  • ¼ cup crumbled blue cheese
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees. Grease a baking sheet with non-stick cooking spray.
  2. In a medium bowl, combine chicken, buffalo sauce, green onions and cream cheese.
  3. 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.
  4. Bake egg rolls for 12-15 minutes or until golden brown and crispy. Serve with blue cheese sauce.
For sauce:
  1. 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.
Recipe by Cooking for Keeps at