Crispy Buffalo Chicken Egg Rolls
These crispy Buffalo Chicken Egg Rolls are filled with shredded chicken, Buffalo sauce, cream cheese, cheddar, and Pepper Jack, then fried until golden and crunchy. Serve them hot with ranch or blue cheese dressing, extra Buffalo sauce, and crumbled blue cheese for a restaurant-style appetizer.
Servings: 10 egg rolls
Calories: 192kcal
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Cutting board
- Large plate or baking sheet
- Heavy-bottomed pot or Dutch oven
- Deep-fry or instant-read thermometer
- Tongs or spider strainer
- Wire cooling rack
Ingredients
- 2 cups shredded cooked chicken finely shredded, such as rotisserie chicken
- 4 ounces cream cheese softened
- ⅓ cup buffalo sauce such as Frank's RedHot Original
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Pepper Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 10 to 12 refrigerated egg roll wrappers
- water for sealing
- peanut or vegetable oil for frying
For Serving
- ranch or blue cheese dressing
- additional Buffalo sauce
- crumbled blue cheese
- thinly sliced green onions
Instructions
- Add the shredded chicken, cream cheese, Frank's RedHot, cheddar, Pepper Jack, garlic powder, and onion powder to a large bowl. Mix until evenly combined. The filling should be creamy and hold together without being runny.
- Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Add about ¼ cup of filling just below the center and shape it into a short log, leaving enough space around the edges to fold the wrapper.
- Fold the bottom corner snugly over the filling. Fold the left and right corners toward the center, then roll tightly toward the remaining corner. Lightly wet the final corner with water and press to seal. Repeat with the remaining wrappers and filling.
- Add 2 to 3 inches of oil to a heavy-bottomed pot or Dutch oven. Heat over medium to medium-high heat until the oil reaches 350°F.
- Working in small batches, carefully lower the egg rolls into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until the wrappers are crisp and evenly golden brown. Let the oil return to 350°F before adding the next batch.
- Transfer the egg rolls to a wire rack and let them rest for 2 to 3 minutes. Serve hot with ranch or blue cheese dressing and additional Buffalo sauce. Garnish with crumbled blue cheese and sliced green onions, if desired.
Video
Notes
COOKING NOTES
Keep the Buffalo chicken filling thick and don't be tempted to add extra sauce before rolling. Fry in small batches and let the oil return to 350°F so every batch comes out crisp.
Tips for Best Results
- Keep the frying oil close to 350°F for a crisp, evenly browned wrapper.
- Roll each egg roll snugly and completely seal the final corner with water.
- Keep the filling thick and serve additional Buffalo sauce on the side.
- Fry in small batches so the oil temperature doesn't drop too quickly.
Nutrition
Calories: 192kcal | Carbohydrates: 9g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 484mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 0.03mg | Calcium: 143mg | Iron: 1mg
