Buffalo Chicken Egg Rolls

Method

1. Preheat oven to 400℉.

2. Heat oil in a large skillet over medium heat. Add the red onion and shredded cabbage. Cook, stirring occasionally, until onions begin to brown, about 2 minutes.

3. Add the chicken and buffalo sauce. Stir to combine and cook until is heated through, about 3-4 more minutes.

4. Place one egg roll wrap on a cutting board and add 2 tablespoons of the filling diagonally on wrap. Fold bottom corner over filling; roll snugly half-way to cover filling. Then, fold in both sides snugly against filling; moisten edges of last flap. Finally, roll wrap up and seal top corner. Lay seam side down on a parchment paper lined baking sheet and continue until all are complete.

5. Brush the tops of each of the rolls with avocado oil and bake in the preheated oven for 12 minutes, then flip and bake for another 6 minutes for even, crispy browning on both sides.

6. Serve with celery, carrots, and SideDish Classic Ranch.