Happy November! Another month, another Half Baked Harvest recipe review!
I've been really in the mood to try new recipes lately - something about the year coming to a close and staying inside more often. I thought about making taquitos, but we make a lot of Latin dishes in our house, so I wanted something a little different. I remembered seeing this Buffalo Chicken Egg Roll recipe on Half Baked Harvest's Instagram, and seeing as I've never tried making egg rolls and how it's a similar finger food vibe to taquitos, I decided to give this one a try. Spoiler alert: I loved it.
I think this would be such a great recipe for any fast, fun dinner, but also specifically for a game day spread! Buffalo wings are a classic game day snack, but these egg rolls are a great less-messy alternative for cheering on your favorite football team! Additionally, I think these would make great meal-prepped lunches! The egg rolls reheated so well the next day while staying crisp and in-tact. I think I'd love to take these to the office for lunch, if we ever get to go back in!
The Recipe (and a fun story)
For the chicken, I just grabbed a rotisserie chicken from the store. Fun story: I grew up calling these "pick-chickens". My mom would always tell my dad to put a "pick chicken" on the grocery list. I thought it made sense because you pick the chicken meat off the bones. But apparently that's not a thing and Mike makes fun of me. So then I asked my parents why they called it a pick chicken. Turns out it was because my dad would butcher the spelling of "rotisserie" and then later would not know what he wrote on the grocery list. Still laughing about it today.
Back to the recipe! The Greek yogurt and buffalo sauce keeps the egg rolls creamy but on the lighter side. I didn't have chives, so I subbed with green onions and dried herbs. I forget exactly how many egg roll wrappers came in my pack, but whatever it was, it was the exact perfect amount for the stuffing in this recipe! Finally, assemble! You just scoop a bit of filling into the center of the wrapper, wet the edges of the wrapper to keep it sealed, and then roll and fold into a burrito shape. We oven-baked these egg rolls, which is healthier and yummier! Just remember to drizzle a bit of olive oil on each egg roll to keep them crispy while baking.
What to serve it with
We served this with extra buffalo sauce on the side, and the Greek yogurt ranch included in the recipe, a great way to use the same ingredient twice in one meal! We also served it with some oven baked potato wedges and a green side salad. Serve with your other favorite game day appetizers, or add some chopped veggies for dipping in the ranch. And again, such great left-overs the next two days!
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