Buffalo Chicken Egg Roll Minis

By tara8272

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Ingredients

1-1/2 cups coleslaw blend (cabbage slaw mix)
1 cup finely chopped cooked chicken
1/2 cup Kraft Rancher's Choice Dressing , divided
2 tsp. Sriracha sauce (hot chili sauce)
24 won ton wrappers (3 inch)
1/2 cup Miracle Whip made with Olive Oil Spread*
1/2 cup crumbled blue cheese
1/4 cup finely chopped celery

Details

Servings 24
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 400ºF.

Step 2

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 moistened wrapper to won ton to seal.

Step 3

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

Step 4

Bake 10 to 12 min. or until golden brown. Meanwhile, mix Miracle Whip, blue cheese, celery and remaining dressing.

Step 5

Serve egg rolls with sauce.

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.