Wednesday, June 24, 2015

Snack/Sip, 01

I'm so excited to finally share the first collaboration with my good friend Lauren on a mini series for fun summer sips and snacks. Our first installment features delicious buffalo chicken eggrolls with minty sweet tea vodka lemonade. Such a delicious and easy recipe to pull off this summer.

Here's a sneak peak! To view the full post along with the recipes head to

In a nutshell, here's how to make these.

You'll need:
egg roll wrappers
1/2 cup thinly sliced celery or broccoli slaw
2 cups shredded or pulled chicken (rotisserie chicken is a huge time saver!)
1/3 cup Frank's buffalo wing sauce 
1/4 cup blue cheese dressing (ranch would be delicious too)
2 tbl blue cheese crumbles (any cheese would be good, truthfully)
In a medium bowl combine the shredded chicken, buffalo sauce, broccoli slaw (or celery), blue cheese dressing, and blue cheese crumbles. Toss to evenly coat. 

Working with one wrapper at a time, lay a spoonful of chicken mixture to the bottom corner of your wrap and roll, tucking in filling, and keeping the egg roll tight. Spray with cooking spray or brush with oil and bake on a rack-line baking sheet. Bake seam-side down at 400 degrees for 12-15 minutes, flipping alway through.

1 comment:

  1. This sounds lovely. Going to give this a go. thanks for sharing this recipe.