Description
Buffalo Chicken Egg Rolls deliver a spicy, tangy punch wrapped in a crispy shell. This easy recipe uses shredded chicken and zesty Buffalo sauce for a delicious filling that contrasts perfectly with the crunchy exterior. Perfect for game nights or casual gatherings, these egg rolls are not only quick to make but also customizable to suit your spice preference. Whether you’re serving them as an appetizer or snack, they’re sure to impress family and friends with their bold flavors and delightful crunch.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 4 ounces cream cheese, softened
- 1/4 cup green onions, chopped
- egg roll wrappers
- cooking oil for frying
Instructions
- In a mixing bowl, combine 2 cups of shredded cooked chicken with ½ cup of buffalo sauce and 4 ounces of softened cream cheese.
- Mix until well combined to create a creamy, spicy filling.
- Chop ¼ cup of green onions and fold them into the mixture.
- Lay an egg roll wrapper on a clean surface with one corner facing you.
- Spoon about 2 tablespoons of filling near the center of the wrapper.
- Fold up the bottom corner over the filling, then fold in both sides.
- Seal tightly by wetting the edges with water before rolling away from you.
- In a deep skillet or frying pan, heat about an inch of cooking oil over medium heat until it reaches about 350°F (175°C).
- Carefully place each egg roll into the hot oil without overcrowding them.
- Fry for about 3-4 minutes on each side until golden brown and crispy.
- Use tongs to turn them halfway through cooking for even browning.
- Once golden brown, remove the egg rolls from the oil and place them on paper towels to drain excess oil.
- Garnish with extra chopped green onions if desired.
- Serve immediately with ranch or blue cheese dressing for dipping.
Notes
Storage: Store any leftover Buffalo Chicken Egg Rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.
Reheating: To reheat, place the egg rolls in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy. Alternatively, you can reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes for a crispy texture.
Serving: Serve the Buffalo Chicken Egg Rolls hot and crispy, accompanied by ranch or blue cheese dressing for dipping. Garnish with additional chopped green onions for added flavor and visual appeal.
Chef’s Tip: For an extra kick, consider adding shredded cheese to the filling or adjusting the amount of buffalo sauce based on your spice preference. Experiment with different dipping sauces like sriracha mayo for a unique twist!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Frittieren
Nutrition
- Calories: 250 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 0
- Protein: 15g
- Cholesterol: 0