Buffalo Chicken Egg Roll Minis

• 1 1/2 c. coleslaw blend (cabbage slaw mix)
• 1 c. chopped cooked chicken
• 1/2 c. Classice Ranch dressing, divided
• 2 t. Siracha sauce (hot chili sauce)
• 24 won ton wrappers (3 in)
• 1/2 c. mayo
• 1/2 c. crumbled blue cheese
• 1/4 c. finely chopped celery

1. 1. Heat oven to 400 degrees.
2. 2. Combine coleslaw blend, chicken, 1/4 c. dressing and Sriracha sauce. Spoon 1 rounded T. coleslaw mixture down one side fo each won ton wrapper; lightly moisten opposite side of wrapper with water. Roll up won tons thightly, pressing edge of wrappers to won ton to seal.
3. 3. Place seam sides down, on baking sheet sprayed with cooking spray. Lightly spray egg rolls with additional cooking spray.
4. 4. Bake 10-12 min. or until golden brown. Meanwhile, mix mayo, blue cheese, celery and remaining dressing.
5. 5. Serve egg rolls with mayo mixture.

cabbage slaw, chicken, dressing, sauce, wrappers, mayo, blue cheese, celery

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-egg-roll-minis-52561041 (may not work)