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Buffalo Chicken Egg Rolls with Avocado Ranch


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I’m happy to be joining the folks at Paradise Grove Avocados and several other fabulous foodie bloggers {Jenn from Frugal Upstate, Laura from Better in Bulk, Daria from Mom in Management, & Kelly from the Centsible Life} to discuss Super Bowl Fare!  We’ll be sharing lots of great recipes and tips for entertaining on January 21st from 8 to 9 pm EST.  You could also be lucky enough to snag one of 5 awesome prizes like 6 lbs. of fresh picked avocados and a month’s supply of Pop Chips. All you have to do is go RSVP here and get all the details and then I’ll see you on Twitter next Monday!

I’m so excited because I LOVE hosting parties and if I could get away with it I would eat party food ALL. THE. TIME.  Seriously.  I go to restaurants and order appetizers for my meal.  I just can’t help myself when it comes to finger food.

But, when I think about football food, I think buffalo wings.  But, not just any ol’ wings… I wanted to jazz it up a bit {and save my furniture!} so I thought… why not wrap it up in something – like a little package.  Much neater.  Cleaner.  You’ll need WAY fewer napkins.

But what kind of wrapper?  Egg roll wrappers of course!  I am CRAZY for egg rolls. So, I must introduce you to our new FAVORITE finger food: Buffalo Chicken Egg Rolls.

But, the real star of this recipe is the dipping sauce: Avocado Ranch.  When I say this dip is good, I mean it is so good you are going to want to spread it on EVERYTHING.  Even my husband who won’t eat ranch or mayo {or any other condiment besides BBQ sauce for that matter} LOVED it.  As a matter of fact, after the buffalo chicken egg rolls where gone, he said he had to find something else to spread it on!

Crazy. Good.

And, crazy simple.  Here’s the step by step how to:

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Grill 3 chicken breasts {I grilled my on my flat top griddle in the house} and allow to cool enough for you to handle it.  Then, shred the chicken.

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Add Franks Red Hot Buffalo Wing Sauce to the shredded chicken. {Tip: add a little at a time and stir.  You can always add more -but you can’t take it away!}.

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Add a good spoonful of the chicken to the middle of an egg roll wrapper.

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Fold in the two side corners.

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Roll the egg roll up and then seal the final end/corner by rubbing a little water on the egg roll wrapper before sealing it down.  Spray a baking sheet with olive oil.  Place the egg rolls on a baking sheet. Spray the egg rolls with a little olive oil {this will make them brown and crisp up without frying them.

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Bake the egg rolls at 425 degrees for about 12 minutes.  {Watch for them to turn golden brown}.  Serve with Avocado Ranch (recipe below).

 

 

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Comments

  1. This looks FABULOUS! Thanks for sharing! :) Looking forward to the twitter party next week.

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