Buffalo Chicken Egg Rolls
A crowd-pleasing appetizer or quick weeknight dinner featuring crispy egg roll wrappers filled with creamy, spicy buffalo chicken and melted cheddar.
Ingredients
Filling Ingredients
- 2 cups Cooked shredded chicken Use tender, well-shredded cooked chicken such as boneless skinless rotisserie chicken.
- 1/2 cup Buffalo sauce Choose a buttery, balanced sauce like Frank's RedHot.
- 8 oz Cream cheese Soften to room temperature for easier mixing.
- 1 cup Shredded cheddar cheese Use freshly shredded cheddar for better melt.
Wrapping and Frying Ingredients
- 12 pieces Egg roll wrappers
- Oil for frying Oil for frying
- 1/2 cup Ranch or blue cheese dressing For serving.
Instructions
Preparation
- Combine the cooked shredded chicken with the buffalo sauce and softened cream cheese in a medium bowl. Stir until uniformly coated.
- Fold in the shredded cheddar cheese.
Assembling the Egg Rolls
- Lay an egg roll wrapper in a diamond shape and place about 2 tablespoons of the filling near the lower corner.
- Fold the lower corner over the filling, tuck the sides in, then continue rolling tightly toward the top corner.
- Moisten the top edge of the wrapper with water to seal.
Frying
- Pour oil into a deep pan to a depth of about 1 to 1.5 inches and heat over medium-high until it reaches 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown, about 4 to 5 minutes per batch.
- Drain fried egg rolls on a wire rack set over paper towels.
Serving
- Serve warm with ranch or blue cheese dressing for dipping.
Notes
These egg rolls can be made ahead of time. Freeze un-fried egg rolls for emergencies. Thaw and fry when ready to serve.