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Buffalo Chicken Egg Rolls
15 Prep Time
minutes
3-5 Cook Time
minutes
20 Total Time
minutes
7 Serving
size
Recipe by Juan of Juan Bite at a Time.
Print Recipe
Ingredients
- 2 cups rotisserie chicken, shredded
- 1⁄2-1 cup buffalo sauce (adjust for spice preference)
- 1⁄2 cup cream cheese, softened
- 1⁄2 cup shredded cheddar cheese
- 2 green onions, chopped (plus extra for garnish)
- 7 egg roll wrappers
- Water (for sealing)
- Oil spray (for air frying) or vegetable oil (for deep frying)
Buffalo Ranch Drizzle:
- 1⁄4 cup ranch dressing
- 1-2 tbsp buffalo sauce (adjust for spice level)
Preparation
- In a pan over medium heat, add shredded rotisserie chicken and buffalo sauce. Stir until the chicken is fully coated.
- Add cream cheese and cheddar cheese. Stir continuously until the cheese melts and everything is evenly combined.
- Remove from heat and stir in chopped green onions. Let the mixture cool slightly before rolling.
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Spoon about 2 tablespoons of the buffalo chicken mixture onto the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edge with a bit of water.
- Heat oil to 350°F. Fry egg rolls for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towels.
- Drizzle with buffalo ranch, top with extra chopped green onions, and enjoy!
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