Buffalo Chicken Egg Rolls are a fun twist on classic flavors! These crispy rolls are filled with shredded chicken, spicy buffalo sauce, and creamy cheese, all wrapped up and fried until golden.
Perfect for game day or a tasty snack! I love serving them with ranch or blue cheese dressing for dipping. It’s a bit messy, but that’s part of the fun, right? 😂
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works perfectly here for flavor and ease. You can also use leftover grilled or baked chicken if you have it. For a vegetarian option, try using shredded jackfruit or tofu!
Buffalo Wing Sauce: Frank’s RedHot is a classic choice here, but feel free to use any brand you love. If you’re sensitive to spice, you can mix the buffalo sauce with a bit of ketchup to mellow the heat.
Cream Cheese: This adds creaminess to your filling. If you’re looking for a lighter option, Neufchâtel cheese is a great substitute. For dairy-free, opt for vegan cream cheese.
Shredded Cheddar: Cheddar adds great flavor, but you can swap it for Monterey Jack or pepper jack for extra zing. A dairy-free shredded cheese can also work here if needed.
Blue Cheese Crumbles: These are optional, but they bring a nice tang. If you’re not a fan, just leave them out or switch to feta or goat cheese for a different twist.
How Do I Make Egg Rolls Crispy Without Burning Them?
Frying egg rolls perfectly can be tricky, but with a few tips, you’ll get them crunchy and golden every time.
- Heat the oil: Use a thermometer to ensure the oil reaches 350°F. If it’s too low, the rolls will absorb oil and be greasy.
- Don’t overcrowd: Fry in small batches. If you add too many, the temperature drops, and they won’t crisp up.
- Flip with care: Turn the egg rolls gently with tongs so they fry evenly on all sides.
- Drain well: Let them rest on paper towels. This helps remove excess oil and keeps them crispy.
Follow these steps, and you’ll be serving up perfectly crunchy Buffalo Chicken Egg Rolls every time!
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 blue cheese crumbles (optional)
- 2 green onions, finely chopped
- 1/4 tsp garlic powder
- Salt and pepper, to taste
For the Egg Rolls:
- 8-10 egg roll wrappers
- Vegetable oil, for frying
For Dipping:
- Dipping sauce of choice (ranch, blue cheese, or extra buffalo sauce)
How Much Time Will You Need?
Your total time to make these Buffalo Chicken Egg Rolls will be about 30-40 minutes. This includes 15-20 minutes for prep and then about 10-15 minutes for frying the egg rolls. What a tasty way to spend time in the kitchen!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, shredded cheddar cheese, blue cheese crumbles (if you’re using them), chopped green onions, garlic powder, and a pinch of salt and pepper. Mix everything together until it’s nice and even. This filling is going to be packed with flavor!
2. Wrap the Egg Rolls:
Take an egg roll wrapper and lay it out on a clean, flat surface, with one corner pointing toward you (it should look like a diamond). Spoon about 2-3 tablespoons of the buffalo chicken mixture onto the lower third of the wrapper. Then, fold the bottom corner over the filling. Next, fold in the two side corners and roll it up tightly towards the top corner. Don’t forget to seal the edge with a bit of water to keep it closed!
3. Heat the Oil:
In a deep skillet or pot, heat the vegetable oil to about 350°F (175°C). This temperature is perfect for frying and will give your egg rolls that lovely golden color. You can use a thermometer or drop a small piece of the wrapper in to test if it sizzles.
4. Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil in batches, making sure not to overcrowd them. Fry them for about 3-5 minutes, or until they turn crispy and golden brown. Use a slotted spoon to turn them occasionally to ensure they cook evenly.
5. Drain and Serve:
Once they’re done, take them out with a slotted spoon and place them on paper towels to drain any excess oil. This helps keep them crispy! Serve the egg rolls hot with your favorite dipping sauces like ranch, blue cheese dressing, or extra buffalo sauce. Enjoy your delicious creation!
Dig into the crispy, spicy, creamy goodness of these Buffalo Chicken Egg Rolls – they’re sure to be a hit!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken works great, and it saves you time. Just shred it and mix it into the filling. You can also use any cooked chicken you have on hand!
What Can I Use Instead of Egg Roll Wrappers?
If you can’t find egg roll wrappers, you can use spring roll wrappers, but be aware that they may cook a little differently. Alternatively, you can make your own wrappers using flour dough or use other options like crepes or tortillas for a unique twist.
How Do I Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 375°F (190°C) for about 10-15 minutes until crispy again.
Can I Bake These Instead of Frying?
Yes, you can bake the egg rolls! Brush them lightly with oil and place them on a baking sheet. Bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they’re golden and crispy.
