Buffalo Chicken Egg Rolls

This is quite possibly the best snack/appetizer I have ever made.  And it couldn't be simpler.  I saw this recipe on IGE, and realized I hadn't consumed a buffalo wing in a long time (the horror!), so this little plate of deliciousness made it to our house over the weekend.

We all know I love my hot buffalo wing dip...and my inside out buffalo wings.  I am a little bit obsessed.  And frankly I am now starting to wonder what else I can stuff into an egg roll wrapper, bake and enjoy.  Why haven't I done this before?

I'm thinking barbecue chicken, nutella and peanut butter, and maybe even a traditional egg roll filling of cabbage, carrot, chicken and spices.

Here are the steps 1, 2 and 3.

Mix shredded chicken with buffalo wing sauce.

Place chicken and ranch cream cheese (8oz. cream cheese & ranch seasoning packet) on egg roll.



Roll up (brush sides with water to seal edges).  Bake at 400 degrees for 20 minutes, flipping once.

Are you convinced to try these yet?  Even the little man liked them.  I made a plain one for him and he gobbled that down, then gave him a bite of mine and he seemed to like it even better.  We may have a boy who likes the heat like his mama!

In other news...

I started my new job today.  A dramatic change from my previous position, but a good one.  I'm looking forward to flexible hours and being out in the community promoting various events, but I've still got a lot to learn!

Like the name of every president, vice-president, CEO, CFO, council member, etc. in a town I'm still getting familiar with.  But like I said, I will be learning a lot, and hopefully be making contacts with many.

On the Weight Watchers front, I've slacked a little (BAD!)...but I'll be getting back on track this week, with another weigh-in scheduled for Friday.  And check this out, I will be walking in my first race at the end of July.  Now, it's only a two-miler, but it's still a race right?

Gotta start somewhere.