Description
These Buffalo Chicken Egg Rolls are a crispy, flavorful appetizer perfect for game day or parties. Filled with tender shredded chicken, a creamy blend of cream cheese and buffalo sauce, and melty cheeses, wrapped in spring roll wrappers and deep-fried to golden perfection. Served with ranch dressing and extra buffalo sauce, they deliver the classic spicy buffalo chicken taste in a fun, crunchy roll.
Ingredients
Filling
- 1 pound egg roll/spring roll wrappers, thawed (Dynasty brand recommended)
- 3 cups shredded cooked chicken breast (rotisserie chicken preferred)
- ¾ cup buffalo sauce (plus more to taste)
- 8 ounces cream cheese, softened at room temperature
- ¼ cup warm melted butter
- 1 ½ tablespoons dry ranch seasoning mix (plus more to taste)
- 4 chopped scallions (both green and white parts)
- ⅓ cup celery, small-diced
- ¾ cup freshly shredded pepper jack cheese
- ¾ cup freshly shredded cheddar cheese
- Salt and pepper to taste
For Frying and Serving
- Vegetable or canola oil (for frying, about ½ inch deep in skillet)
- Water (for sealing the wrappers)
- Ranch dressing (for serving)
- Buffalo sauce (for serving)
Instructions
- Prepare the filling: Ensure egg roll wrappers are fully thawed, preferably overnight in the fridge. Roughly chop shredded chicken for easier rolling. In a bowl, mix chicken, buffalo sauce, cream cheese, melted butter, ranch seasoning, scallions, celery, pepper jack, cheddar, salt, and pepper until thick and creamy. Adjust seasoning to taste.
- Assemble the egg rolls: Place an egg roll wrapper with the pointy corner facing you. Spoon about 1.5 tablespoons of the buffalo chicken filling near the bottom corner. Roll the pointy side up twice to secure. Dab water on the left and right corners and fold them inwards, pressing to seal the edges. Moisten the upper edge with water, then roll up tightly to seal. Place assembled egg rolls folded side down on a plate or sheet pan. Repeat for remaining wrappers and filling, making approximately 20 to 22 egg rolls.
- Heat the oil: Pour vegetable or canola oil into a deep skillet to about ½ inch depth. Heat the oil to 325-350°F (163-177°C), using a thermometer to maintain temperature.
- Deep fry the egg rolls: Fry the egg rolls in batches, cooking each side for about 4 to 5 minutes until they turn golden brown and crispy. Use tongs to carefully turn them over. Remove fried egg rolls and drain on paper towels to absorb excess oil.
- Serve: Let the egg rolls cool slightly before serving. Serve with extra buffalo sauce and ranch dressing for dipping. Enjoy the crispy, spicy Buffalo Chicken Egg Rolls!
Notes
- Make sure the filling is thick and creamy to prevent the wrappers from tearing or leaking during frying.
- Maintain the oil temperature between 325-350°F for even cooking and to avoid greasy egg rolls.
- You can use leftover rotisserie chicken or any cooked chicken breast for convenience.
- Adjust buffalo sauce and ranch seasoning in the filling to suit your preferred spice level.
- For best results, fry egg rolls in batches and do not overcrowd the skillet to maintain oil temperature.
- Store leftover egg rolls in paper towels in the refrigerator and reheat in an air fryer or oven to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American