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Buffalo Chicken Egg Roll Minis

Buffalo Chicken Egg Roll Minis recipe
photo by:kraft
You may never order in again once you've experienced these freshly made Buffalo Chicken Egg Roll Minis. Grab some won ton wrappers and let's get started!
35 min
35 min
24 servings

What You Need

cups  coleslaw blend (cabbage slaw mix)
cup  chopped cooked chicken
cup  KRAFT Classic Ranch Dressing, divided
tsp.  Sriracha sauce (hot chili sauce)
 won ton wrappers (3 inch)
cup  KRAFT Real Mayo Mayonnaise
cup  ATHENOS Crumbled Blue Cheese
cup  finely chopped celery

Make It

HEAT oven to 400ºF.

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 wrapper to won ton to seal.

PLACE, seam sides down, on baking sheet sprayed with cooking spray. Lightly spray egg rolls with additional cooking spray.

BAKE 10 to 12 min. or until golden brown. Meanwhile, mix mayo, blue cheese, celery and remaining dressing.

SERVE egg rolls with mayo mixture.

Kraft Kitchens Tips

How to Make Your Own Coleslaw Blend
Shred 1 carrot, and enough cabbage to measure 1-1/2 cups. Mix together, then use as directed.
Rotisserie Chicken-Quick Shortcut for Dinner, Selecting, Storing
Purchasing a fully-cooked rotisserie chicken at the supermarket is a quick way to obtain cooked chicken for recipes. Check to make sure the chicken is hot, not just warm, when you purchase it. If you are not using the chicken immediately, cut it into pieces and store in tightly covered containers in the refrigerator for up to 3 days.
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