Easy Buffalo Chicken Egg Rolls Recipe
These crispy Buffalo Chicken Egg Rolls are stuffed with shredded chicken, melted cheese, creamy ranch dressing, and spicy buffalo sauce, then fried until golden brown. Made with simple ingredients and perfect for using leftover rotisserie chicken, these egg rolls are a crowd-pleasing appetizer for game day, Super Bowl parties, or any gathering. Serve with ranch or blue cheese dressing for dipping!
Servings: 16 egg rolls
Calories: 134kcal
Equipment
- Heavy-bottomed skillet or Dutch oven
- Large Mixing Bowl:
- Tongs or spider strainer
- Cooking thermometer
- Wire cooling rack or paper towels
Ingredients
- 1 pound cooked shredded chicken
- 1 cup shredded cheddar jack cheese
- ½ cup shredded mozzarella cheese
- 4 ounces cream cheese softened
- 2 tablespoons blue cheese crumbles
- 1 cup buffalo wing sauce plus more for drizzling (optional)
- ½ cup ranch dressing plus more for drizzling and/or dip (optional)
- Egg roll wrappers
- Neutral oil for frying
- green onions for garnish (optional)
- blue cheese dressing for dipping (optional)
Instructions
- Prepare the filling: In a medium mixing bowl, combine the shredded chicken, cheddar jack cheese, mozzarella, cream cheese, blue cheese crumbles, buffalo wing sauce, and ranch dressing. Mix until well combined.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner pointing toward you. Lightly moisten the edges with water or beaten egg. Add about 1 to 2 tablespoons of the buffalo chicken filling to the center of the wrapper. Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners, then roll tightly to seal. Repeat with the remaining wrappers and filling.
- Fry the egg rolls: Heat neutral oil in a heavy-bottomed skillet over medium heat to 350 degrees Fahrenheit. Working in batches, fry the egg rolls for 3 to 5 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate or wire rack to drain.
- Serve: Drizzle with ranch and buffalo sauce, if desired. Garnish with green onions. Serve immediately with ranch or blue cheese dressing for dipping.
Notes
- Rotisserie Chicken: Save time by using store-bought rotisserie chicken. Just shred the chicken and mix it with the remaining filling ingredients.
- Egg Roll Wrappers: We used Twin Dragon Premium Egg Roll Wrappers, which come in a package of 20 wrappers. Depending on how much filling you use, you may have some leftover.
- Don't Overfill: Avoid overfilling the egg roll wrappers to prevent them from bursting open while frying. Use about 2 to 3 tablespoons of filling and roll tightly.
- Seal the Edges: Use a little water or beaten egg to seal each wrapper's edges. This helps keep the filling inside while frying.
- Frying Tips: Keep the oil at 350°F and fry in batches to avoid overcrowding the skillet. This helps the egg rolls cook evenly and get crispy.
- Dipping Sauces: Serve with ranch or blue cheese dressing.
Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 754mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 108IU | Calcium: 99mg | Iron: 0.1mg
