Description
These Buffalo Chicken Egg Rolls are a game-day essential reborn, offering a perfect blend of spicy, savory, and crispy in every bite. They’re easy to make and guaranteed to be a crowd-pleaser for any occasion.
Ingredients
- 2 cups shredded cooked chicken (from 1 rotisserie chicken or 2 chicken breasts)
- 8 oz cream cheese, softened
- ½ cup buffalo sauce (Frank’s RedHot recommended)
- ½ cup blue cheese crumbles (optional, or substitute with mozzarella)
- 12–15 egg roll wrappers
- 1 large egg, beaten with 1 tsp water (for egg wash)
- 2–3 cups vegetable, canola, or peanut oil, for frying (or cooking spray for air fryer/baking)
- Optional: 2 tbsp chopped green onions or chives
Instructions
- Prepare the Filling: In a large bowl, combine shredded chicken, softened cream cheese, buffalo sauce, and blue cheese crumbles (if using). Mix thoroughly until well combined.
- Fill and Roll: Lay an egg roll wrapper like a diamond. Place 2-3 tablespoons of filling just below the center. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly from the bottom up, sealing the top corner with egg wash.
- Pan-Fry: Heat 1-2 inches of oil in a skillet to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack lined with paper towels.
- Air Fry (Optional): Preheat air fryer to 375°F (190°C). Lightly spray egg rolls with oil. Air fry for 10-15 minutes, flipping halfway, until golden and crispy.
- Bake (Optional): Preheat oven to 400°F (200°C). Lightly oil egg rolls and bake on a baking sheet for 20-25 minutes, flipping halfway, until golden.
- Serve: Serve hot with ranch or blue cheese dressing, and celery and carrot sticks.
- Prep Time: 20 mins
- Cook Time: 15-25 mins