These Buffalo Chicken Egg Rolls are a fun twist on a classic favorite! Filled with spicy chicken and gooey cheese, they’re perfect for snacking or game day.
You know what’s better than a regular egg roll? One that packs a punch! I can’t resist these tasty bites, especially when dipped in ranch dressing. Yum! 😋
Making these is super easy! Just roll up the filling, fry them until crispy, and enjoy. They disappear quickly at my house, so I always make a double batch!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is key here. For a shortcut, use rotisserie chicken! It’s fast and still delicious. You can also swap it with shredded turkey if you have it on hand.
Buffalo Wing Sauce: Frank’s RedHot is my go-to for that perfect kick! If you want milder flavors, try a mix of hot sauce and honey to balance the spice.
Cream Cheese: This adds creaminess to the filling. If you’re dairy-free, use a plant-based cream cheese for similar results.
Cheddar Cheese: Shredded cheddar gives a nice flavor. Monterey Jack or Pepper Jack are great alternatives if you prefer something different!
Green Onions: They add a fresh crunch. If you’re out of them, chives work well too, or leave them out entirely for a simpler flavor.
How Do You Get the Perfect Fry on Egg Rolls?
Frying egg rolls might seem tricky, but with some attention, you’ll get a perfect golden crisp!
- First, heat your oil to 350°F (175°C) – a thermometer helps here, but if you don’t have one, test with a small piece of leftover wrapper; it should sizzle when it hits the oil.
- Fry in small batches to avoid crowding. This keeps the oil temperature even, ensuring even frying.
- Cook for 2-3 minutes on each side until they’re golden. Keep an eye on them to avoid burning!
- Drain on paper towels right after removing them to keep them crispy.
These tips helped me get crispy egg rolls every time, and I hope they work for you too!
Buffalo Chicken Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (plus extra for garnish)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
For the Wrapping and Frying:
- 1 package egg roll wrappers
- Vegetable oil, for frying
For Serving:
- Ranch or blue cheese dressing, for dipping
How Much Time Will You Need?
This recipe takes roughly 20 minutes of prep time and about 10 minutes of cooking time. You’ll spend a few moments mixing your filling, rolling the egg rolls, and then deep-frying them until they’re golden brown and crispy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, add the shredded chicken and buffalo wing sauce. Mix everything together until the chicken is nicely coated in the sauce. Next, stir in the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, and season with salt and pepper. Ensure everything is well combined to create a creamy filling.
2. Assemble the Egg Rolls:
Take one egg roll wrapper and lay it on a clean surface, with one point facing you (like a diamond). Spoon about 2-3 tablespoons of your filling onto the center of the wrapper. Now, fold the bottom corner up over the filling, then fold in the left and right corners toward the middle, creating a pocket. Finally, roll the wrapper tightly away from you, sealing the edge with a little water to keep it closed. Repeat this process with the remaining wrappers and filling.
3. Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully place the egg rolls into the hot oil, frying them in batches for about 2-3 minutes on each side or until they are golden brown and crispy. Don’t overcrowd the pan! Once cooked, use a slotted spoon to remove them and drain them on paper towels.
4. Serve and Enjoy:
Once drained, garnish the egg rolls with extra chopped green onions. Serve them warm with ranch or blue cheese dressing on the side for dipping. Enjoy your crispy, spicy Buffalo Chicken Egg Rolls!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to fully thaw any frozen chicken first. The best way is to thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water before shredding it for the filling.
How Do I Store Leftover Egg Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. To maintain their crispiness, it’s best to reheat them in an air fryer or oven instead of a microwave. Heat them at 375°F (190°C) for about 5-7 minutes until warm and crispy again!
Can I Make These Egg Rolls in Advance?
Yes, you can prepare the egg rolls ahead of time! Assemble them without frying and store them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to a zip-top bag. Fry them straight from the freezer when you’re ready to enjoy them, but add a couple of extra minutes to the cooking time.
What Should I Serve with Buffalo Chicken Egg Rolls?
These egg rolls pair perfectly with a variety of dips! Ranch and blue cheese dressing are popular choices. For a complete meal, serve them alongside a crisp salad or some vegetable sticks to balance the spice with freshness.
