Buffalo Chicken Egg Rolls: The Ultimate Appetizer Recipe
Introduction to Buffalo Chicken Egg Rolls
Buffalo chicken egg rolls are a delightful twist on traditional egg rolls, combining the savory flavors of buffalo chicken with a crispy, golden exterior. Perfect for parties, game days, or a cozy night in, these egg rolls are sure to impress your family and friends. Their creamy filling, infused with the zesty kick of buffalo sauce, creates a mouthwatering experience that is hard to resist. Plus, they’re easy to make and are a fantastic way to use leftover chicken!
A Personal Story Behind My Buffalo Chicken Egg Rolls Journey
Growing up, I always loved the combination of buffalo chicken wings and creamy ranch dressing. However, I wanted a way to enjoy these flavors in a more portable form. One evening, while experimenting in the kitchen, I decided to stuff these flavors into egg roll wrappers, and voilà! The buffalo chicken egg roll was born. Now, I make these for gatherings, and they never fail to be a hit. It’s such a joy to see everyone savor each crispy bite!
What Makes This Buffalo Chicken Egg Rolls Recipe Special?
What sets this recipe apart is its unique blend of flavors and textures. The creamy mixture of chicken, cheeses, and ranch seasoning enveloped in a crispy shell creates a delightful contrast that keeps everyone coming back for more. Additionally, the versatility of this dish allows you to customize the filling based on your preferences. Want it spicier? Add more buffalo sauce! Prefer a different cheese? Go ahead and experiment! These egg rolls are not just tasty; they also bring a sense of creativity to your cooking.
The Full Buffalo Chicken Egg Rolls Recipe
Ingredients
- 1 pound egg roll/spring roll wrappers, thawed
- 3 cups shredded cooked chicken breast (rotisserie chicken works well)
- 3/4 cup buffalo sauce, plus more to taste
- 8 ounces cream cheese, softened
- 1/4 cup warm melted butter
- 1 1/2 tablespoons dry ranch seasoning mix, plus more to taste
- 4 chopped scallions (green and white parts)
- 1/3 cup small-diced celery
- 3/4 cup freshly shredded pepper jack cheese
- 3/4 cup freshly shredded cheddar cheese
- Salt and pepper to taste
- Vegetable or canola oil for frying
- Water for sealing the wrappers
- Ranch dressing and buffalo sauce for serving
Instructions
- Make the filling: Ensure the egg roll wrappers are thawed, either overnight in the fridge or at room temperature. Roughly chop the shredded chicken into smaller pieces for easier rolling.
- In a bowl, mix the shredded chicken, buffalo sauce, softened cream cheese, melted butter, ranch seasoning, scallions, celery, and both cheeses. Season with salt and pepper. The mixture should be thick and creamy, not runny. This thick consistency helps to keep the filling inside the wrapper during frying.
- Assemble: Place an egg roll wrapper with the pointy side facing you. Add about 1.5 tablespoons of the buffalo chicken mixture near the bottom corner of the wrapper.
- Roll the pointy side up twice to secure the filling, making it snug. Dab the left and right corners with water, fold them into the center, pressing gently to seal. This ensures that the egg rolls don’t open while cooking.
- Apply water on the upper side, especially around the corner, then roll up tightly to seal. Place folded side down on a plate. Repeat with the remaining wrappers and filling.
- Cook and serve: Heat oil in a deep skillet to 325-350°F. Deep fry the assembled egg rolls in batches until golden brown, about 4-5 minutes per side. Make sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy egg rolls.
- Transfer to a plate lined with paper towels to absorb excess oil. Let them cool slightly and serve with additional buffalo sauce and ranch dressing for dipping.
Serving Suggestions and Variations for Buffalo Chicken Egg Rolls
These buffalo chicken egg rolls are delicious on their own, but you can elevate your presentation by serving them on a platter with various dipping sauces such as blue cheese dressing, ranch, or additional buffalo sauce. For a unique twist, consider adding diced jalapeños for some extra heat or crumbled blue cheese for a tangy flavor. You can also serve them alongside a fresh salad to balance the richness of the egg rolls. Feel free to experiment with the filling by adding vegetables like bell peppers or even swapping out the chicken for shredded beef for a different flavor profile.
Frequently Asked Questions About Buffalo Chicken Egg Rolls
Can I make these egg rolls ahead of time?
Yes, you can prepare the filling and assemble the egg rolls ahead of time. Just store them in the refrigerator until you’re ready to fry them. This makes them a great option for meal prep or party planning!
Can I bake these instead of frying?
Absolutely! To bake, brush the egg rolls lightly with oil and place them on a baking sheet. Bake at 400°F for about 20-25 minutes, turning halfway through, until they are crispy and golden.
What can I substitute for the buffalo sauce?
If you’re not a fan of buffalo sauce, you can use any hot sauce of your choice or a homemade spicy sauce. Just adjust the amount based on your desired spice level.
How do I store leftovers?
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore their crispiness.
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
- Calories per Serving: 250
- Servings: 20-22
Buffalo Chicken Egg Rolls
Ingredients
Main Ingredients
- 1 pound egg roll/spring roll wrappers thawed
- 3 cups shredded cooked chicken breast rotisserie chicken works well
- 3/4 cup buffalo sauce plus more to taste
- 8 ounces cream cheese softened
- 1/4 cup warm melted butter
- 1 1/2 tablespoons dry ranch seasoning mix plus more to taste
- 4 chopped scallions green and white parts
- 1/3 cup small-diced celery
- 3/4 cup freshly shredded pepper jack cheese
- 3/4 cup freshly shredded cheddar cheese
- Salt and pepper to taste
- Vegetable or canola oil for frying
- Water for sealing the wrappers
- Ranch dressing and buffalo sauce for serving
Instructions
- Ensure the egg roll wrappers are thawed, either overnight in the fridge or at room temperature.
- Roughly chop the shredded chicken into smaller pieces for easier rolling.
- In a bowl, mix the shredded chicken, buffalo sauce, softened cream cheese, melted butter, ranch seasoning, scallions, celery, and both cheeses. Season with salt and pepper.
- Place an egg roll wrapper with the pointy side facing you. Add about 1.5 tablespoons of the buffalo chicken mixture near the bottom corner of the wrapper.
- Roll the pointy side up twice to secure the filling.
- Dab the left and right corners with water, fold them into the center, pressing gently to seal.
- Apply water on the upper side, especially around the corner, then roll up tightly to seal.
- Heat oil in a deep skillet to 325-350°F.
- Deep fry the assembled egg rolls in batches until golden brown, about 4-5 minutes per side.
- Transfer to a plate lined with paper towels to absorb excess oil.
- Let them cool slightly and serve with additional buffalo sauce and ranch dressing.