Buffalo Chicken Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1/2 cup finely chopped green onions
02 -
1/2 cup or more of buffalo sauce, to your liking
03 -
2 cups of freshly shredded cooked chicken
04 -
1 cup sharp cheddar, shredded fresh
05 -
1 cup cream cheese, left out to soften
06 -
Salt and a few cracks of black pepper
→ Assembly
07 -
1 egg, beaten (used for sealing)
08 -
12 wrappers for egg rolls
09 -
Oil for frying or brushing over if baking
→ For Serving
10 -
A drizzle of extra buffalo sauce
11 -
Blue cheese or ranch dip on the side
# Instructions:
01 -
Toss together the shredded chicken, cream cheese, buffalo sauce, cheddar, and green onions in a big bowl. Stir well so it’s all combined, then season with a little salt and pepper to suit your taste.
02 -
Lay your egg roll wrapper so it looks like a diamond. Place a couple tablespoons of filling in the middle, fold the bottom corner up, bring in the sides, then roll it all up tightly. Use some beaten egg to seal it shut at the top.
03 -
In a large pan, heat about an inch of oil over medium heat. Once it’s hot, fry the rolls in batches for 2-3 minutes on each side. You want them golden and crispy. Set them on paper towels to drain off extra oil.
04 -
Preheat your oven to 425°F (220°C). Put the egg rolls on a lined baking tray, brush them lightly with oil, and pop them in the oven for 15-20 minutes. Flip them halfway for even baking.
05 -
Dig in while they’re still warm. Pair with some creamy ranch or tangy blue cheese and don’t forget the extra buffalo sauce for dipping!
# Notes:
01 -
These egg rolls freeze well before cooking. Just add a few more minutes to your cooking time if you're using them right out of the freezer.
02 -
Crank up or tone down the buffalo sauce, depending on how much heat you can handle.
03 -
Mixing a bit of buffalo sauce into ranch makes a zesty dipping sauce that’s a total game changer!