Ingredients
Filling
- 1 pound cooked chicken breast or rotisserie chicken, shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 1/4 cup ranch dressing
- Bundle of green onions, thinly sliced
- 8 oz cream cheese, softened
- 8 oz sharp cheddar cheese, shredded
- Pinch of garlic powder or onion powder (optional)
- Salt and pepper to taste
Egg Rolls
- 16 oz (1 pound) egg roll wrappers
- Vegetable oil, for frying
Dipping Sauce
- 1 cup hot sauce
- 1/2 cup butter
- 1 teaspoon Worcestershire sauce
- Dash of cayenne pepper
- Salt and pepper to taste
Instructions
- Make the Buffalo Sauce: In a small skillet over medium heat, combine hot sauce, butter, Worcestershire sauce, cayenne pepper, salt, and pepper. Whisk continuously until the butter melts and all ingredients blend smoothly. Remove from heat and set aside to cool.
- Prepare the Filling: In a large mixing bowl, shred the cooked chicken. Add thinly sliced green onions, buffalo sauce, ranch dressing, softened cream cheese, shredded sharp cheddar cheese, and a pinch of garlic or onion powder if using. Season with salt and pepper. Mix thoroughly until all ingredients are evenly combined into a creamy, flavorful filling.
- Assemble the Egg Rolls: Fill a small bowl with water. Take one egg roll wrapper and brush all edges lightly with water to help seal. Place a generous spoonful of the buffalo chicken filling near one corner of the wrapper. Fold the corner over the filling, then fold in both sides tightly over the filling and continue rolling to enclose the filling completely. Seal the edge firmly to prevent openings during frying.
- Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to come about 1-2 inches deep. Heat the oil over medium to medium-low heat until it reaches approximately 350°F (175°C) or is hot enough to sizzle when a small piece of wrapper is added.
- Fry the Egg Rolls: Carefully place a few egg rolls into the hot oil, being careful not to overcrowd the pan. Fry them on medium to medium-low heat, turning occasionally to ensure all sides become evenly golden brown and crisp. This gentle frying method cooks through the wrappers and filling without burning the outside. Fry in batches as needed.
- Drain and Set Aside: Once golden and crispy, remove the egg rolls with a slotted spoon and place them on paper towels to drain excess oil. Allow them to rest for a couple of minutes to cool slightly.
- Serve: Arrange the fried buffalo chicken egg rolls on a platter. Serve with the prepared buffalo dipping sauce and ranch dressing on the side. Garnish with fresh celery sticks, carrot sticks, and chopped parsley for color and extra freshness.
Notes
- The buffalo sauce can be adjusted to your preferred heat level by adding more or less hot sauce or cayenne pepper.
- For a lighter alternative, these egg rolls can also be baked in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crispy.
- Ensure the oil is not too hot to avoid burning the wrappers before they cook through inside.
- Leftover egg rolls can be refrigerated and reheated in an air fryer or oven to maintain crispiness.
- You can substitute ranch dressing with blue cheese dressing if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
