This year, I have made something “buffalo style” for each Euchre we have attended and the hubby and I have only missed a couple. Only one Euchre player has called me out on it so far - one of the guys even! I really wanted to see if anyone would notice. I suppose if they read this post, then they’ll definitely be on to me!
For July Euchre, I made Buffalo Chicken Spring Rolls. They were delicious! To the serving platter I added celery, carrots and of course some blue cheese and ranch dressing.
The chicken can be made in advance - I actually took a couple of large chicken breasts and threw them in the crockpot with some of the Frank's Hot Buffalo Sauce and some salt & pepper. Once they were cooked through, I shredded them.
I think this would also be good with blue cheese crumbles inside or maybe even some of the scallions.
Buffalo Chicken Spring Rolls
Serves 8-12 as an appetizer
2 cups cooked, shredded chicken
1 package egg roll wrappers
¼ cup thinly sliced celery
¼ cup thinly sliced carrot
½ to ¾ cup Frank’s Hot Buffalo Sauce
Non-stick cooking spray
Blue Cheese and Ranch dressings (to serve)
Carrots and celery sticks (to serve)
Sliced scallions (to garnish)
Preheat oven to 350 degrees. Combine chicken, sliced celery, sliced carrot, and buffalo sauce in a bowl. Mix until well combined. If you like your food a little bit more “saucey” – then add more sauce. Place one of the egg roll wrappers down at a diagonal. Add about 1 tablespoon of the chicken mixture to the middle of the wrapper. Fold the bottom of the wrapper up, tucking it under the chicken and fold the sides in over the chicken. Roll the rest of the way up. Repeat until you have no chicken mixture remaining. You will have extra egg roll wrappers – so save those in a zip top bag in the refrigerator for another use.
Spray a baking sheet with the non-stick cooking spray and place spring rolls on top. Bake 15 minutes or so until golden brown.
Garnish with scallions and serve with dressings and carrots/celery.