Perfect for football!!

Keywords: appetizers, buffalo chicken, hot wings, football

Pulled chicken, smothered in hot wing sauce… crumbled bleu cheese… and crisp celery… all wrapped up in an egg roll shell and baked!  Happy football munchies time!!!  I adapted this recipe, from Andie Mitchell’s website Can You Stay For Dinner? {she’s great, love her and love her site!} to fit the taste of my family – where her’s called for using broccoli slaw or shredded cabbage, I just stuck with the traditional pairing of celery with their buffalo chicken.  Don’t be intimidated by the use of egg roll wraps – they’re actually quite simple to work with… and the awesome taste of this snack will over power what your final product looks likes anyway! {and note that it’s BAKED, just a lil bit healthier that way… but don’t worry – you don’t have to tell anyone that!}  These are perfect to whip up and leave out for your footballs fans to munch away on – slice up some celery and serve with a bowl of blue cheese salad dressing for dipping.  Enough talk… Let’s get to the recipe!




Cooked & Shredded Chicken – I used approx 1 1/2 lbs


1 Package of egg roll wrappers {mine had 12 squares}


1 Bottle of your favorite Hot Wing Sauce


1 Cup {give or take…} chopped celery {slice left over celery for dipping!}


2 Cups crumbled bleu cheese {not a fan of bleu cheese? just leave it off!}


Pam nonstick cooking spray


Blue cheese salad dressing





Before you begin laying out all your ingredients, boil and shred chicken… place shredded chicken in a bowl and cover, generously, with your hot sauce making sure all the chicken is well coated – I used 3/4 of the bottle…. the chicken absorbs the sauce and you don’t want it to dry out while baking!






Preheat oven to 400〫.


Lay out egg roll wrappers on wax paper {parchment paper would probably work too… helped to keep kitchen surface clean and avoid the wrappers from sticking to the counter}

First place about one tablespoon of sliced celery on a diagonal at the bottom corner of each wrapper.


On top of the celery place about 2 tablespoons of shredded chicken.

To top if off place a few crumbles of bleu cheese over the chicken. About a tablespoon if you’re into the bleu cheese flavor, other wise add less or eliminate completely.

Do not over stuff the rolls.

Here are Andie’s exact folding directions because I followed them to a T and had no trouble, so you should benefit from them too:

“To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.


Repeat with remaining rolls.”


If you have a baking sheet with a wire rack that is preferable, that way the rolls cook all the way around. I do not have a wire rack but had a baking sheet, and that was fine just make sure to spray the baking sheet with the nonstick cooking spray.


Before placing on the baking sheet spritz each roll evenly with nonstick cooking spray – making sure to flip and spray both sides.

Bake for 5-7 minutes, or until the rolls are crispy and turn a light golden brown, flip and bake another 5-7 minutes, again looking for the same golden brown color.

Let cool and serve to your guests with crispy sliced celery and blue cheese dressing for dipping!!