Buffalo Chicken Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, freshly shredded
02 -
1/2 cup buffalo sauce, more or less to taste
03 -
1 cup cream cheese, softened to room temperature
04 -
1 cup sharp cheddar cheese, freshly shredded
05 -
1/2 cup green onions, finely chopped
06 -
Salt and freshly ground black pepper to taste
→ Assembly
07 -
12 egg roll wrappers
08 -
1 large egg, beaten (for sealing)
09 -
Cooking oil for frying (or brushing if baking)
→ For Serving
10 -
Ranch or blue cheese dressing for dipping
11 -
Extra buffalo sauce for drizzling
# Instructions:
01 -
In a large bowl, combine your shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar, and green onions until everything's well mixed. Give it a taste and season with salt and pepper.
02 -
Position an egg roll wrapper like a diamond, spoon 2-3 tablespoons of your spicy filling in the center, then fold up from the bottom, tuck in the sides, and roll toward the top. Seal the edge with a bit of beaten egg - think of it as envelope glue!
03 -
Heat an inch of oil in a large skillet over medium heat. Once hot, fry your egg rolls in batches for 2-3 minutes per side until they're golden brown and crispy. Let them drain on paper towels.
04 -
For a lighter version, heat your oven to 425°F (220°C), arrange the egg rolls on a parchment-lined baking sheet, give them a light brush of oil, and bake for 15-20 minutes, flipping halfway through.
05 -
Serve these crispy bundles of joy while they're hot, with plenty of ranch or blue cheese dressing and extra buffalo sauce for dipping.
# Notes:
01 -
These egg rolls can be made ahead and frozen before cooking - just add a few extra minutes to the cooking time.
02 -
Feel free to adjust the amount of buffalo sauce to match your heat preference.
03 -
Try mixing ranch dressing with a bit of buffalo sauce for an amazing dipping sauce!