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mini baked buffalo chicken dip egg rolls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 40 rolls

Ingredients

  • 3 cups cooked and shredded chicken breast
  • 1/4 cup buffalo sauce
  • 2 tablespoons bleu cheese dressing + extra for dipping egg rolls in
  • 4 oz cream cheese, softened
  • 1 bunch green onions, white and green parts, thinly sliced
  • healthy pinch sea salt and black pepper
  • 1/2 cup water
  • about 40 mini wonton wrappers (I used a 12 oz pack)

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper
  2. In a large bowl, combine shredded chicken, buffalo sauce, bleu cheese dressing, cream cheese, sliced green onions, sea salt, and black pepper then mix to combine until cheeses and buffalo sauce are evenly distributed with the chicken.

  3. Fill a small bowl with water. Lay one wonton wrapper on a flat surface, top with a tablespoon of chicken mixture on the front third of the wrapper leaving a small border around the edges. Dip your finger in the water bowl then moisten the edges of the wrapper with water from your finger. Tuck in the sides of the wrapper then roll it shut. Lay on the parchment paper lined baking sheet seam side down. Continue with remaining chicken mixture and wonton wrappers. Bake egg rolls for 20-25 minutes or until golden and crispy.

  4. Serve mini baked buffalo chicken dip egg rolls with extra bleu cheese dressing!

Recipe Notes

These are the wonton wrappers I bought :)