The Ultimate Baked Buffalo Chicken Spring Rolls

This recipe is heavenly! And a total go-to when you have guests over, as it's got a very restauranty taste and look - it's indulgent, supremely delicious and impossible not to love if you're a buffalo chicken fan. This recipe is based off one of my favourite food bloggers, Half Baked Harvest. 

You will need:

• 1.5 cups shredded chicken (I used chicken breast, baked in olive oil and salt, then shredded)
• 1/3 cup plain greek yogurt
• 1/2 cup buffalo sauce (I used Frank's, hands down my favourite)
• 2 tbsps dried parsley
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup shredded cheddar cheese (I used a mild creamy organic cheddar by Calowen) - in Half Baked Harvest's original recipe, she also uses 1/4 cup crumbled blue cheese here, which I omitted, but feel free to add this in
• spring roll wrappers

For the Cilantro Dipping Ranch you will need:

• 1/2 cup plain greek yogurt (you can also use sour cream if you prefer)
• 3/4 cup fresh chopped coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• juice of 2 limes

Method:

1. Pre-heat oven to 180 degrees, and line a baking tray with baking paper

2. In a large mixing bowl, combine the shredded chicken, yogurt, buffalo sauce, parsley, onion and garlic powder and salt. Once mixed well, add in your cheddar cheese. Mix well.

3. Take one spring roll wrapper, and place 1.5 tbsp of mix in the middle, using your finger, wet the edges with water, and fold over making a spring roll (use youtube to see a spring roll tutorial - it's extremely quick and easy). You don't want to overstuff your spring roll as they will burst in the oven if you do, so less mix is better than more mix!

4. Transfer the rolls to your baking tray and bake for around 12 minutes until golden.

5. Whilst baking, mix all the ingredients together for your Cilantro Ranch.

This is hands down one of my favourite appetisers to make at home. Each bite is like a flavour explosion. Serve with Cilantro Ranch and extra Buffalo Sauce. And enjoy!