Food

Buffalo Chicken Wontons

DSC_0476Oh, my goodness.

YES.

First of all, these were supposed to be spring rolls, but SOMEBODY (the grocery store) only had the smallest size of wonton skin. Well. I’m personally not one to let THE MAN (the grocery store) keep me down, so wontons it was.

(To be clear, I honestly still thought that they were going to be spring rolls when I went to roll the first one. And…you can see how they turned out. Wonton city, population ALL OF THOSE UP THERE IN THAT PICTURE.) 

Anyway, I was a lady on a mission: people were descending on my house to watch the superbowl, AND I didn’t want to feel horrible the next day. Anyone who has ever watched the superbowl knows that you almost always feel terrible the next day – it is also almost always (heyyyyyyy, alliteration!) impossible to tell why you feel bad, since it could have been the beer / nachos / cupcakes / wings / tequila (we had tequila??) / all of the above.

I feel like maybe I should clarify here: I hate football. Like seriously I have little to no interest in ever watching football, ever. (One time I went to an NFL game and it was REALLY fun, so I probably shouldn’t hate quite so hard, but oh well.) I realized that the superbowl was coming up and actually said, out loud to myself, “I get to make snacks!”

One good thing that happened for this year’s superbowl is that I trained our guests to call my name when the commercials were on (my favorite part). It was the absolute best of both worlds, and I even got to see the very end of the game that everyone was talking about so I didn’t look like a noob.

Anyway, where were we? Oh right. So we were back to square one, and I was left sitting there, trying to figure out what snacky greatness I could create that wouldn’t result in a horrible feeling 12-24 hours later. Enter: buffalo chicken spring rolls wontons.

I had some help assembling these, which was 100% necessary, as the putting of the ingredients and the rolling of the spring rolls wontons can get a bit labor-intensive. HOWEVER. It was so worth it. Like soooooo worth it. These were gone in about 5 minutes, and the same cannot be said for the tasteless turkey mini-meatballs I also attempted (while our guests were nice, even I didn’t want more than one).

Make these now. And if not now, then the next time you have a friend around and want something delicious.

Buffalo Chicken Spring Rolls Wontons

Adapted slightly from Andie Mitchell’s recipe

Ingredients (makes 12 spring rolls, and about 40 wontons)

  • 1 package egg roll or wonton wrappers (the number of wrappers will dictate how many you can make, so plan accordingly)
  • 3 cups cooked and shredded chicken (there might be some extra – I used a rotisserie chicken and it was super convenient)
  • 1/2- 2/3 cup buffalo sauce or Frank’s Red Hot Sauce
  • 4 oz crumbled blue cheese
  • 1 cup broccoli slaw or coleslaw (dry, if you can find it – I could only find regular cole slaw at the supermarket)
  • Blue cheese dressing, for serving
  1. Preheat your oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until the chicken is well coated, adding enough to make sure that the meat is moist (sorry) but not so much that the chicken is swimming in hot sauce.
  2. Place the following items on one corner of the wonton wrapper: one tablespoon slaw, 2 tablespoons shredded chicken, and 1 tablespoon of the blue cheese crumbles. If you’re using the small wontons, then cut all of these in half – once you roll one, you’ll know how much is too much.
  3. Fold the corner of the wonton wrapper that has the food on it so that the wrapper is covering the chicken, slaw and blue cheese. Fold in the two side corners (like wrapping a present), and then fold over the top corner. Wet your finger to make sure the final corner of the roll is sticking to the rest of the wrapper. Repeat, repeat, repeat.
  4. If you have a wire rack, put that on top of a cookie sheet and place the rolls/wontons on top of that. In lieu of a wire rack, grease a cookie sheet (or lay parchment paper down, if you’re lazy like me) and place the rolls on the sheet. Spray all of the rolls with non-stick cooking spray or olive oil. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown (depending on the size of your wontons, CHEESE will leak out and bubble and brown and it will be awesome. That means they’re probably done).

Give them 3-4 minutes to cool, and then serve and get OUT of the way. Enjoy!

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