Hi Busies! Football season is finally here! For me, football season means Sunday afternoons cozied up in the TV room (usually with my iPad because Pinterest), watching Red Zone and listening to Drew cheer on his fantasy team, and letting lunch blend into dinner with all those amazing football snacks, like buffalo chicken dip, nachos, and pizza rolls…
…but this Sunday, I gave the usual football fare a little twist. These egg rolls still make the perfect finger food, and they’re definitely ahhh-mazing stuffed with buffalo chicken dip. BUT, subbing broccoli slaw for cheddar cheese and teriyaki chicken for chicken + cream cheese makes them a little lighter, a little healthier, and equally delicious! Plus, these are baked, not fried (but still perfectly crispy). They’re quick and easy to put together, and are included in Round 2 of my meal prep plan.
Other exciting things about football season:
sooo crispyyyy!!
If you’ve never worked with egg roll wrappers before, never fear! The dough is super easy to work with. The trick is just to keep a bowl of water nearby for dipping your finger in. Check out my nifty step-by-step animation below:
Just Dip, Fold, Dip, and Roll!
All 4 ingredients + Chandler and Joey, my current meal prep companions!
My favorite teriyaki sauce is Soy Vay Veri Veri Teriyaki (this is an affiliate link). It’s nice and thick, which makes it perfect for dipping. And, it has sesame seeds included, which are one of my favorite things ever. I also use it to marinate chicken for grilling, then brush more (fresh) sauce over top once the chicken is done. YUM!
Serve with extra teriyaki sauce for dipping!
You can also cook the chicken, shred it, and put it in the fridge to assemble the rolls later. The chicken should stay good for 2-3 days in the fridge.
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