Buffalo Chicken Egg Rolls (Printable Version)
Crispy, creamy buffalo chicken filling wrapped and fried to golden, with cheese and green onions.
# What You'll Need:
→ Filling
01 -
3 cups cooked chicken, shredded
02 -
¾ cup buffalo sauce
03 -
½ cup celery, diced small
04 -
8 ounces cream cheese, softened
05 -
¼ cup butter, melted
06 -
1 package ranch seasoning mix (2 tablespoons)
07 -
4 green onions, chopped
08 -
1 cup cheddar cheese, shredded
09 -
1 cup pepper jack cheese, shredded
→ Wrapping and Frying
10 -
1 pound egg roll wrappers (approximately 20 wrappers)
11 -
Vegetable oil for frying
12 -
½ cup water
# Step-by-Step Guide:
01 -
In a large bowl, combine shredded chicken, buffalo sauce, diced celery, softened cream cheese, melted butter, ranch seasoning, chopped green onions, cheddar, and pepper jack cheeses. Mix thoroughly until creamy and well combined, avoiding excess liquid.
02 -
Lay an egg roll wrapper on a flat surface with the pointy end facing down. Spoon 2 tablespoons of the filling into the center of the wrapper. Fold the left and right corners inward over the filling, then fold the bottom corner upward over the filling. Dab water on the top corner to moisten and seal, then roll tightly to close the egg roll.
03 -
Place assembled egg rolls on a baking sheet ensuring each is properly sealed and spaced to prevent sticking.
04 -
Fill a deep skillet with vegetable oil to a depth of 1.5 inches, heating the oil to between 325°F and 350°F (163°C–177°C).
05 -
Carefully add a few egg rolls to the hot oil without overcrowding. Fry for 2–3 minutes until golden brown, then flip and fry the opposite side for an additional 2–3 minutes. Remove and drain on paper towels.
06 -
Serve the egg rolls warm, accompanied by ranch sauce if desired.
# Additional Notes:
01 -
Ensure filling consistency is creamy and not watery to avoid soggy wrappers during frying.