Buffalo Chicken Egg Rolls
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian (variation mentioned)
Ingredients
Scale
- 2 cups cooked chicken, shredded or finely chopped
- 1/2 cup Buffalo wing sauce
- 4 oz cream cheese, softened
- 1 1/2 cups shredded Monterey Jack or sharp cheddar cheese
- 1/4 cup green onions, thinly sliced
- 12 egg roll wrappers
- 1 small bowl of water (for sealing)
- Vegetable oil (for frying)
- Ranch or blue cheese dressing (for dipping)
Instructions
- In a large mixing bowl, combine the softened cream cheese and Buffalo sauce until smooth. Stir in the shredded chicken, shredded cheese, and sliced green onions. Mix everything together until the chicken is evenly coated in the spicy, creamy mixture.
- Lay an egg roll wrapper on a clean, flat surface so it looks like a diamond shape (one corner pointing toward you). Keep the remaining wrappers covered with a damp paper towel so they do not dry out while you work.
- Place about 2 to 3 tablespoons of the chicken mixture in the center of the wrapper. Spread it horizontally, leaving plenty of room at the corners. Be careful not to overfill, as this can cause the egg roll to burst during cooking.
- Fold the bottom corner up over the filling. Fold the two side corners in toward the middle. Dip your finger in the water and moisten the edges of the top corner. Roll the wrapper tightly upward toward the top corner to seal it shut.
- In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C). You can test if the oil is ready by dropping a small piece of wrapper in; it should sizzle immediately.
- Carefully place 3 or 4 egg rolls in the hot oil. Fry for about 2 to 3 minutes per side, turning them occasionally, until they are golden brown and crispy. Remove them and place them on a wire rack or paper towels to drain.
Find it online: https://www.swiftydish.com/snacks/buffalo-chicken-egg-rolls/