These were delicious! And they have some kick! 🙂
Buffalo Chicken Egg Rolls
1/4 cup(s)Wing sauce
1/4 cup(s) carrot(s), grated
2/3 cup(s) celery, grated
1/8 cup(s) ff blue cheese dressing
10 item(s) Won Ton Wrappers, these are the large wrappers
1 3/4 cup(s) cooked chicken breast, shredded
1 oz 1/3 less fat cream cheese
Mix chicken, carrots, celery, cheeses ,chicken, wing sauce, sour cream, and dip mix together in a medium size bowl. Take one wrapper and place a heaping tablespoon of the mixture in the middle of it. Brush water on the sides of the wrapper to help seal it before you roll it. Roll the wrapper according to directions on the package. Do this for the remaining wrappers. Place each egg roll on a cookie sheet and spray liberally with cooking spray. Bake at 400 degrees until lightly golden brown turning once and spraying the other side before returning to the oven to brown the second side. Serve hot with low fat blue cheese dressing or chicken wing sauce for dipping. Be sure to add the extra points for the sauces. Recipe makes approximately 10 egg rolls.
Yield: 10. Per eggroll= 176 Calories; 4g Fat (19.1% calories from fat); 14g Protein; 21g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 420mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.