Buffalo Chicken Springrolls

Hello Football Season - Hello Tailgate Food.  These little things are heaven in an wrapper.  Who doesn't love buffalo chicken all rolled up into finger food.  I simply make the Crockpot Buffalo Chicken Sandwiches and use 1/2 the mixture for this appetizer.
makes about 12-13 rolls

Ingredients:
5 Tablespoons butter
3/4 cup Frank's Hot Sauce
1/8 teaspoon garlic powder
2 cups chicken, shredded
1 cup (4-ounces) crumbled blue cheese (I'll use a little less next time)
1 cup broccoli slaw or cole slaw (dry)
12-13 egg roll wrappers
Small bowl of water
Blue cheese dressing or Ranch dressing for serving

Directions:

If using premade Buffalo Chicken - skip to step #2.

1 - Melt the butter in a medium saucepan. Add the hot sauce and garlic powder. Stir until combined. Pour the desired amount into the bowl with the shredded chicken, depending on your spice preference. Mix until chicken is moist with the sauce.

2 - Preheat oven to 400-degrees F. Lay egg roll wrappers on a clean work surface. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon (or less) of the blue cheese crumbles over the chicken. Do not overfill.

3 - 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.

4 - Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 10 minutes, or until the rolls are golden brown. Turn the rolls over, and bake for an additional 7 minutes to crisp the other side.
Adapted from: Taste and See