i’m so excited to share the first installment of a summer mini-series i’m working on with my friend Lindsay of Cooking in Pearls. before i share the delicious appetizer and cocktail we crafted up together, i’ll give you a little inside scoop about us. we’ve known each other for 10+ years and reconnected about a year and a half ago. she’s a sales development rep by day and food blogger by night. she’s also a busy bride-to-be and new homeowner, so she has a ton of time to just sit around and eat all of the delicious foods she makes. not. with her culinary school background and my willingness to eat everything she makes, we’re the perfect duo. we’re so excited to be collaborating on some fun and easy recipes for summer entertaining (or if you’re looking to just treat yourself to a yummy snack)!
without further adieu, we give you volume 01:
yaaaaas, you read that right. and if you’re mouth isn’t watering yet, it will be soon. or maybe just ours will be. these egg rolls are full of flavor, simple to make, and total crowd pleasers. and the boozy iced tea lemonade? we could drink it by the gallon.
let’s start with the egg rolls.
here’s what you’ll need:
egg roll wrappers
1/2 cup thinly sliced celery or broccoli slaw
2 cups shredded or pulled chicken (rotisserie chicken is a huge time saver!)
1/3 cup Frank’s buffalo wing sauce
1/4 cup blue cheese dressing (ranch would be delicious too)
2 tbl blue cheese crumbles (any cheese would be good, truthfully)
mix all of your ingredients together in a large bowl and preheat your oven to 400 degrees. this filling makes about 12 egg rolls, so adapt the recipe accordingly.
place about 2 1/2 Tbs of filling into the bottom corner of the egg roll wrapper. bring the bottom corner up over the filling, pull the sides up towards the filling, tuck and roll.
place them seam-side down on a baking sheet with a rack (this helps circulate the heat for more even cooking). spray them with baking spray and bake them for about 12-14 minutes, flipping the rolls halfway through.
serve with additional sauce for dipping!
these are super crispy and slightly spicy with a cooling blue cheese dunk. yum!
the snack is done, now onto the sip side. one of my favorite summer drinks is lemonade. it’s always refreshing and a sweet treat, so you really can’t go wrong. what’s better? adding some iced tea (and a little booze) to a homemade lemonade with a minty twist. it’s just over-the-top good, i’m telling you.
here’s what you’ll need:
2 cups simple syrup steaped with mint
2 cups cold water
1/2 cup fresh squeezed lemon juice
iced tea (or sweet tea vodka)
fresh lemon slices (optional)
fresh mint (optional)
to make the simple syrup, combine equals parts of sugar and water and bring it to a simmer until the sugar dissolves. tear in about 1/2 cup fresh mint while the syrup cools down to add a subtle fresh twist.
in a pitcher, combine 1 cup of the simple syrup (strain the mint, the heat bruises it), 2 cups cold water, 1/2 cup fresh lemon juice, and ice. such a great lemonade right here! if you like your lemonade really sweet, add in more simple syrup.
to a glass with ice, add in 1/2 cup iced tea or an ounce (or two) of sweet tea vodka and top it off with the minty lemonade.
now you’re ready to gather your girlfriends or favorite couple to hang out with and enjoy a warm evening outside with this delicious snack and summer drink!