Buffalo Chicken Egg Rolls
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Not specified
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup green onions, thinly sliced
- 12 egg roll wrappers
- 1 small bowl of water (for sealing)
- Vegetable oil for frying
- Ranch or blue cheese dressing for dipping
Instructions
- In a medium-sized mixing bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, shredded mozzarella, and sliced green onions. Use a spatula to mix everything together until the chicken is thoroughly coated and the mixture is well-combined and creamy.
- Lay one egg roll wrapper on a clean flat surface in a diamond shape, with one corner pointing toward you. Place about 2 to 3 tablespoons of the chicken mixture in the center of the wrapper. Do not overfill, or the wrapper might tear during frying.
- Fold the bottom corner over the filling, then fold in the left and right sides toward the center. Roll the wrapper tightly toward the top corner. Dip your finger in the bowl of water and moisten the edges of the top corner to seal the egg roll shut. Repeat this process for all wrappers.
- Fill a large skillet or heavy-bottomed pot with about 1 to 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil by dropping a small piece of wrapper into it; if it bubbles and rises immediately, the oil is ready.
- Carefully place 3 or 4 egg rolls into the hot oil, ensuring they are not touching. Fry for 2 to 3 minutes per side, turning them with tongs, until they are golden brown and crispy. Remove them from the oil and let them drain on a plate lined with paper towels.
Find it online: https://www.pleasecook.com/snacks/buffalo-chicken-egg-rolls/