Buffalo chicken egg rolls are filled with creamy buffalo chicken filling then wrapped and fried to perfection! Fry them or air fry them for a tasty appetizer!
3cupscooked chicken breast, shredded3 small breasts or 2 large ones
2TBScream cheese
⅓cupbuffalo sauce
½cupshredded Italian cheese
2TBSranch dressing
12egg roll wrappers
vegetable oilfor frying
Instructions
Start by combining the cooked chicken, cream cheese, and buffalo sauce in a microwave safe bowl. Microwave for one minute on high heat. Stir then repeat again at 30 second increments until the cream cheese is soft enough that when you stir, it mixes into the shredded chicken.
Once the chicken mixture is ready, add the shredded Italian cheese and ranch dressing to the mixture and stir again to mix it all together well.
1/2 cup shredded Italian cheese, 2 TBS ranch dressing
Lay an egg roll wrapper out on the counter or on a flat surface so that it looks like a diamond in front of you. Scoop 1/4 cup of the filling and place it in the middle of the wrapper.
12 egg roll wrappers
Start by folding the sides of your egg roll wrapper (starting with the corners) in first then next, tightly fold up the bottom corner towards the center. Lightly brush the top corner with water then finish it off by taking the top corner and rolling it tightly until you have an egg roll shape. Repeat with each of the 12 egg rolls.
Line a plate with paper towels to drain the egg rolls on after cooking.
Heat about one inch of vegetable oil in a medium saucepan or skillet over medium low heat (you don’t want it to be too hot) until it starts to bubble slightly.
vegetable oil
Carefully place two egg rolls in the skillet and fry one side until the back is golden brown, roughly one minute. Flip the egg roll and cook until the other side is golden. When all edges of the wrapper are golden brown, remove them from the oil using tongs and place on the paper towel lined plate to cool. Repeat frying until all twelve egg rolls are crispy and ready to eat!
Serve with ranch dressing for dipping.
Notes
Prep all of the egg rolls ahead of time and fry just before you’re ready to serve. These are best enjoyed warm or at least at room temperature to get the best crunch.Store any leftovers in an airtight container in the fridge. Reheat in the air fryer at 400 degrees for a few minutes or until the inside is warm. If you don’t have an air fryer, you can also just warm them up in the oven. I don’t recommend microwaving the egg rolls or they’ll get soggy.Make sure to put the egg rolls onto a paper towel to allow it to soak up the grease from the oil. This will give you the best crunch without being overly greasy.Place the egg rolls seam side down while you’re heating up the oil so they don’t unwrap! The water should help this as well but just in case, lay seam side down!Freeze egg rolls after they are fried by wrapping them individually in plastic wrap then storing in the freezer in an airtight container. Cook in the air fryer or oven directly from frozen!Ingredient Notes:
Egg roll wrappers – any fresh egg roll wrappers will work, I personally prefer the Nasoya brand. Make sure they are egg roll wrappers and not spring roll wrappers.
Chicken – you’ll want cooked, shredded chicken for these so you can cook it in any method you want and then shred. You can also use shredded rotisserie chicken as long as it’s not pre-flavored. Depending on the size of the boneless chicken breast, you’ll likely need 2-3 chicken breasts.
Buffalo sauce – I always use Frank’s buffalo sauce (sometimes called buffalo wing sauce) because it’s a personal favorite but really any buffalo sauce you like works. You can also use hot sauce but it has a slightly different flavor.
Ranch dressing – I typically use the traditional Hidden Valley ranch but again any ranch works as long as it’s a creamy ranch. You can also serve more ranch as a dipping sauce for the egg rolls. If you’re more of a blue cheese dressing fan, you could also use that – it’s just not my favorite.
Shredded cheese – I used shredded Italian cheese in these because that’s what my kids like, but you could also use an Italian blend, mozzarella cheese, or even cheddar cheese.
Cream cheese – I prefer full fat but anything works. There’s no need to soften the cream cheese since we’ll be heating it up to add to the filling!