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Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls combine the spicy zing of traditional buffalo wings with the crispy, satisfying crunch of egg rolls for a delightful fusion snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce (more or less to taste)
  • 1/2 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
For assembling
  • 12 pieces egg roll wrappers
  • as needed for frying oil (vegetable or canola)
  • to serve ranch or blue cheese dressing For dipping

Method
 

Preparation
  1. In a mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, and chopped green onions. Mix until everything is well combined.
  2. Lay out your egg roll wrappers on a clean surface. Keep a small bowl of water nearby for sealing the edges.
  3. Place about 2-3 tablespoons of the buffalo chicken mixture in the center of an egg roll wrapper. Be careful not to overfill.
  4. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Moisten the top corner with water to seal the egg roll.
  5. In a deep skillet, heat about 2 inches of oil to 350°F (175°C).
Cooking
  1. Carefully add the egg rolls to the hot oil, a few at a time. Fry them for about 3-4 minutes until they turn golden brown and crispy. Remove them and drain on paper towels.
Serving
  1. Serve hot with your favorite dipping sauces.

Notes

Make the filling ahead of time and store in the refrigerator for up to 24 hours for easy assembly. For a healthier option, brush the egg rolls with oil and bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through.