Description
A delicious twist on classic buffalo chicken dip, these egg rolls are crispy on the outside and filled with creamy, spicy chicken goodness.
Ingredients
Scale
- 2 cups cooked, shredded chicken (breast or thighs)
- 1/2 cup buffalo sauce
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup sliced green onions (or chives)
- 10–12 egg roll wrappers
- Oil for frying
Instructions
- In a mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, and sliced green onions. Blend well until everything is evenly coated.
- Lay out an egg roll wrapper diagonally. Spoon about 2 tablespoons of the filling into the center. Moisten the edges with water, fold the wrapper over the filling, and roll tightly, tucking in the sides as you go.
- In a large skillet, heat about two inches of oil over medium heat until it reaches 350°F (175°C).
- Carefully place a few egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- Remove the egg rolls from the oil and allow them to drain on paper towels. Serve hot with ranch or blue cheese dressing for dipping.
Notes
Ensure your filling is at room temperature before wrapping. Avoid overstuffing the egg rolls to prevent bursting during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
Keywords: buffalo chicken, egg rolls, appetizer, party food, fried