Enjoy all the classic flavor of spicy buffalo chicken wrapped up in a crispy and finger-food-friendly egg roll. Easy to prepare and fry for an easy meal!
HOW TO MAKE BUFFALO CHICKEN EGG ROLLS
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Prepare the buffalo chicken filling by adding the chicken, cream cheese, and buffalo wing sauce to a microwave-safe bowl. Microwave the ingredients for 30-second intervals, stirring in between, until the ingredients are melted and thoroughly mixed.
Step 2 – Add the cheddar cheese and ranch dressing to the bowl, then mix until combined.
Step 3 – Lay out an egg roll wrapper on a flat surface, orienting them toward you so that they look like a diamond. Add a dollop of buffalo chicken mixture to the middle of the wrapper, then pull up the left and right sides. Tightly pull up the bottom corner, then roll the egg roll forward. Wet your fingers and use them to secure the final corner to the top of the egg roll.
Step 4 – When ready to fry, heat the vegetable oil in a large skillet to 350°F. Working in batches of three or four, fry the egg rolls until they’re lightly browned on each side, then transfer them to a plate lined with a paper towel.
Step 5 – Serve and enjoy!
INGREDIENTS
- 20 ounces canned chicken, drained and shredded (if not already)
- 8 ounces cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing, plus more for serving (optional)
- 12 egg roll wrappers
- 4 cups vegetable oil, or enough to fill skillet 1 inch deep
INSTRUCTIONS
- In a microwave-safe bowl, add chicken, cream cheese, and buffalo wing sauce. Microwave for 30-second intervals, stirring in between, until ingredients are melted and mixed well.20 ounces canned chicken,8 ounces cream cheese,1/2 cup buffalo wing sauce
- Add shredded cheese and ranch dressing to bowl, then stir until combined.1 cup shredded cheddar cheese,1/2 cup ranch dressing
- To assemble egg rolls, prepare your work area by having egg roll wrappers ready and a small bowl of water nearby. Lay out an egg roll wrapper on a flat surface, orienting them to you so they look like a diamond. Add about 3 tablespoons of buffalo chicken mixture to the center. Fold the left and right points of the wrapper in until they touch but do not overlap. Tightly fold the bottom corner up, then roll the egg roll forward over the remaining top corner. Seal the top corner in place by wetting your finger, saturating the space beneath the corner point, then pressing the corner point firmly in place. Repeat this step until all wrappers and filling have been used.12 egg roll wrappers
- When ready to fry, add 1 inch of oil to a large skillet and heat to 350°F (using a candy thermometer helps!) Line a large plate with a paper towel, then set nearby.4 cups vegetable oil
- Working in batches, drop egg rolls into hot oil and fry until each side is golden brown, about 1 minute per side. Transfer cooked egg rolls to the prepared paper-towel-lined plate. Repeat this step until all egg rolls are fried.
- Serve immediately with a dipping sauce of choice.
