Buffalo Chicken Egg Rolls

How to make it

1. https://www.youtube.com/embed/74CQiwDim0g
2. Preheat the oven to 425°F.
3. In a medium bowl, combine the cooked chicken, buffalo wing sauce, shredded cheese, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Minced Garlic and cream cheese until well mixed.
4. With a corner of an egg roll wrapper facing you, place 3 tablespoons of chicken mixture just below the center of the wrapper. Fold the bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on a parchment-lined baking sheet, seam side down. Repeat, until all wrappers are used.
5. Spray with cooking spray (or brush with olive oil) and bake until golden brown, 15-20 minutes, turning halfway. Let stand for 5 minutes before serving. Serve warm, with more Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) for dipping. Enjoy!