My love and I have been dating for 6 years. Friday was our dating anniversary. This is our LAST dating anniversary (woot!!) since we are getting hitched in April and will have a different anniversary to celebrate!
In honor of putting up with each other’s shenanigans for 6 years, we made Buffalo Chicken Dip Egg Rolls!
A coworker of mine pinned a link to make Buffalo Chicken Egg Rolls. They are really delicious. I highly recommend them. But at work, we were thinking that it might be delicious to put buffalo chicken dip in an egg roll, too! So we decided to undertake this task.
Step 1: Gather Ingredients. My soon-to-be mother-in-law makes delicious buffalo chicken dip. I always use her recipe, which I think she found on All Recipes. You will need:
2, 8oz packages of cream cheese
2, 10oz cans of chicken (can also use an entire roasted chicken if you want)
1 small bottle of ranch dressing (very precise…I think you are supposed to use 3/4cups but I just buy the smallest bottle and pour in the entire thing.)
1 small bottle of Franks Hot Sauce (again…I think it’s supposed to be 3/4cups but I like the entire bottle)
1 bag of shredded cheese
1 package of egg rolls (usually found in the tofu section)
Step 2: Get a sexy man to mash all the ingredients (except for the egg rolls) together:
Step 3: Fill the egg rolls!- follow the directions on the egg rolls on how to roll, and cook the egg rolls. You can fit A LOT of dip into the egg rolls. You’ll notice we tried half the egg rolls with dip and a coleslaw mix. Don’t use the slaw mix. It ended up being gross.
Step Four: Place your egg rolls on a baking sheet. Spray them with cooking spray and cook them for about 12 minutes at 400 degrees.
Steps 5 & 6: Let them cool and enjoy!! They were sooo good!