Description
These Buffalo Chicken Egg Rolls are a delicious twist on classic buffalo chicken, combining shredded chicken, buffalo sauce, cream cheese, cheddar, and blue cheese in a crispy fried egg roll wrapper. Perfect as an appetizer or snack, they boast a creamy, tangy, and spicy filling with a crunchy golden exterior.
Ingredients
Filling
- 2 cups shredded chicken
- ⅓ cup buffalo sauce
- 4 oz. cream cheese (softened)
- ¾ cup cheddar cheese (shredded)
- ⅓ cup blue cheese dressing
- ¼ cup blue cheese crumbles
- 2 green onions (chopped)
- 1½ tsp garlic powder
- 1 tsp salt
Assembly
- 8 egg roll wrappers
- Neutral oil for frying (enough to fill pot 2-3 inches deep)
Instructions
- Prepare filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, blue cheese dressing, blue cheese crumbles, chopped green onions, garlic powder, and salt. Mix thoroughly until all ingredients are well incorporated. Set aside.
- Fill egg roll wrappers: Fill a small bowl with water for sealing the wrappers. Place one egg roll wrapper on the counter oriented with a corner facing you. Scoop approximately 2 ounces (about 4 tablespoons) of the buffalo chicken filling into the center of the wrapper in a log shape.
- Fold the wrapper: Fold the bottom corner over the filling, tucking it snugly underneath. Then fold the left and right corners toward the center over the filling.
- Roll and seal: Roll the wrapper tightly toward the top corner. Use your finger dipped in water to moisten the top corner edges and seal the egg roll securely. Ensure it is tightly wrapped to prevent filling leakage during frying.
- Repeat wrapping: Continue the process with remaining wrappers and filling. Place finished egg rolls aside.
- Heat oil for frying: In a deep pot, add enough neutral oil to reach 2 to 3 inches deep, leaving 3 inches clearance from the top to prevent overflow. Heat the oil on medium-high until it reaches 370°F (188°C).
- Fry egg rolls: Using tongs or a slotted spoon, carefully place 1-2 egg rolls into the hot oil. Depending on pot size, you may add up to 3 at a time without overcrowding.
- Cook until golden: Fry the egg rolls until the exterior turns a dark golden brown, which should take about 3-5 minutes, turning occasionally for even color.
- Drain excess oil: Remove the cooked egg rolls with tongs or slotted spoon and place on paper towels or a wire rack to drain excess oil.
- Serve: Serve the buffalo chicken egg rolls warm with a side of celery sticks and ranch or blue cheese dressing for dipping.
Notes
- Make sure the cream cheese is softened for easier mixing.
- Keep the egg roll wrappers covered with a damp towel to prevent drying out while assembling.
- Maintain oil temperature at 370°F to achieve crispy texture without greasy absorption.
- Do not overcrowd the pot; fry in batches for even cooking.
- Use a deep pot or fryer to minimize splatter and prevent oil overflow.
- Can be baked at 400°F for 15-20 minutes for a lighter option, flipping halfway through.
