Buffalo Chicken Egg Roll Minis

Buffalo Chicken Egg Roll Minis
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  1. 1-1/2 cups coleslaw blend (cabbage slaw mix)
  2. 1 finely chopped cooked cup chicken
  3. 1/2 cup Kraft Rancher's Choice Dressing, divided
  4. 2 tsp. Sriracha sauce (hot chili sauce)
  5. 24 won ton wrappers (3 inch)
  6. 1/2 cup Miracle Whip made with Olive Oil Spread
  7. 1/2 crumbled cup blue cheese
  8. 1/4 finely chopped cup celery
  1. Heat oven to 400ºF.
  2. Combine coleslaw blend, chicken, 1/4 cup dressing and Sriracha sauce. Spoon 1 rounded Tbsp. coleslaw mixture down one side of each won ton wrapper; lightly moisten opposite side of wrapper with water. Roll up won tons tightly, pressing edge of moistened wrapper to won ton to seal.
  3. Place, seam sides down, on baking sheet sprayed with cooking spray. Lightly spray egg rolls with additional cooking spray.
  4. Bake 10 to 12 min. or until golden brown. Meanwhile, mix Miracle Whip, blue cheese, celery and remaining dressing.
  5. Serve egg rolls with sauce.
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