Baked Buffalo Chicken Egg Rolls

Baked Buffalo Chicken Egg Rolls

12 egg roll wrappers

1 cup cooked, shredded chicken

1/2 cup Buffalo Wing Sauce

Ranch dip mix

4 oz Cream Cheese (softened)

water

1. Mix cooked chicken with wing sauce.  Set aside.
2. Mix ranch dip and cream cheese.  Set aside.
3. Lay out egg roll wrappers on a clean surface.
4. Place dollop of ranch cream cheese mix on top.
5. Fold bottom corner toward center of wrap, tucking filling in tightly.
6. Fold right and left bottom corners toward center, creating an "envelope".
7. Brush water along edges of envelope and tightly wrap up rolls, making certain all edges are sealed.
8. Spray wire rack with non-stick cooking spray.  Set wire rack on a cookie sheet.
9. Place rolls on wire rack.  Spray rolls with cooking spray.
10. Bake at 400 degrees Fahrenheit for about 15 minutes or until egg rolls become crispy and brown.
11. Serve with ranch or blue cheese dip.