Buffalo Chicken Egg Rolls (Print Version)
# Ingredients:
→ Chicken Filling
01 -
2 cups cooked, shredded chicken
02 -
1/2 cup Buffalo sauce
03 -
1/4 cup cream cheese, softened
04 -
1 cup shredded cheddar cheese
05 -
2 tablespoons ranch dressing (optional)
06 -
2 green onions, chopped (optional)
→ Egg Rolls
07 -
12 egg roll wrappers
08 -
1 tablespoon olive oil (for brushing)
09 -
1 cup vegetable oil (for frying, if frying)
→ Dipping Sauce
10 -
Ranch dressing or blue cheese dressing (optional)
# Instructions:
01 -
In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, shredded cheddar cheese, ranch dressing (if using), and chopped green onions. Mix well until everything is evenly combined and the cream cheese is fully incorporated into the mixture.
02 -
Place one egg roll wrapper on a flat surface, with one corner facing you like a diamond shape. Spoon 2-3 tablespoons of the chicken mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and tightly roll the egg roll away from you, sealing the top corner with a little bit of water. Repeat for the remaining egg rolls.
03 -
Heat the vegetable oil in a large pan or deep fryer over medium-high heat (about 175°C). Once hot, carefully add the egg rolls, a few at a time, and fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove from the oil and drain on paper towels.
04 -
Preheat the oven to 200°C. Brush each egg roll with a little olive oil. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
05 -
Serve the Buffalo Chicken Egg Rolls warm with your favorite dipping sauce, such as ranch or blue cheese dressing.
# Notes:
01 -
For extra heat, add a few dashes of hot sauce to the chicken mixture.
02 -
If you prefer a lighter version, you can bake the egg rolls instead of frying them.
03 -
You can use leftover chicken or rotisserie chicken to save time.