Description
Get ready for a flavor explosion! These crispy Buffalo Chicken Egg Rolls are packed with spicy buffalo chicken and creamy cheese, perfect for any occasion. They’re surprisingly easy to make and guaranteed to be a crowd-pleaser.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
- 2 tbsp ranch or blue cheese dressing (optional)
- 1/4 cup sliced green onions
- 12 egg roll wrappers
- Water or 1 beaten egg (for sealing)
- 2–3 cups vegetable, canola, or peanut oil (for frying, or cooking spray for air frying)
Instructions
- Prepare Filling: In a large bowl, combine shredded chicken, softened cream cheese, cheddar cheese, buffalo sauce, ranch/blue cheese dressing (if using), and green onions. Mix until well combined.
- Assemble Egg Rolls: 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 upwards, moistening the top edge with water or egg wash to seal.
- Deep Fry: Heat oil to 350°F (175°C). Fry 3-4 egg rolls at a time for 3-5 minutes, turning, until golden and crispy.
- Air Fry: Preheat air fryer to 375°F (190°C). Spray egg rolls with cooking spray. Air fry for 10-15 minutes, flipping halfway, until golden and crispy.
- Drain & Serve: Transfer cooked egg rolls to a paper towel-lined wire rack to drain. Serve warm with your favorite dipping sauces.
- Prep Time: 20 mins
- Cook Time: 15 mins