Buffalo Chicken Egg Rolls from The Mindful Glow Cookbook | Facebook LIVE Re-Gift

To get your hands on Abbey’s new book The Mindful Glow Cookbook, click here: https://www.abbeyskitchen.com/the-min...

In this episode of Abbey’s Kitchen, Abbey wants to re-gift you a fun little Facebook Live just a few days before The Mindful Glow Cookbook came out. Abbey made these super delicious Buffalo Chicken Egg Rolls. Abbey had to share it with you guys.

Let’s do this!

These egg rolls are so perfect for entertaining and are so easy to whip up and you can even make it ahead, freeze it and whip it out when you need it.

To make the buffalo chicken sauce, heat hot sauce, butter, lemon juice and honey over medium high heat. Add cornstarch to the residual hot sauce. This will be the flavour that is added to all of the chicken. Next add the cornstarch hot sauce mixture to the saucepan. Once this starts to bubble, you can start to add to chicken.

To the big bowl of rotisserie chicken, add carrots and celery and mix. Next add the sauce and mix.

Now it’s time to rolling. Abbey likes to put a wet dish towel on top of the wrappers, because they can harden over time.

Put the egg roll wrapper in a diamond configuration. Dip your fingers in water and add to the corners to the egg roll wrapper. Take some of the mixture and add to the lower center of the wrappers. Take the bottom corner, and while rolling, tuck in the sides and roll the rest.

Brush the egg rolls with some olive oil and pop in a 400 degree oven for ten minutes. After ten minutes, turn them over and then finish in the oven for another ten minutes.

Time to make the blue cheese dip.

You can use a blender, a food processor or just mix it by hand. Start by adding good quality blue cheese to the processor, then high fat Greek yogurt, garlic, lemon juice. Finally season with salt. Blend until smooth.

To get your hands on Abbey’s new book The Mindful Glow Cookbook, click here: https://www.abbeyskitchen.com/the-min...

For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.

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