Buffalo Chicken Egg Rolls
Crispy and flavorful buffalo chicken egg rolls, perfect for parties and gatherings.
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.
Notes
For a spicier kick, add more buffalo sauce to the filling. You can also customize by adding your favorite ingredients like diced jalapeños or blue cheese crumbles.