Description
These Buffalo Chicken Egg Rolls combine shredded chicken coated in spicy buffalo sauce with creamy cheeses and crunchy celery, all wrapped in crispy, golden egg roll wrappers. Perfect as a flavorful appetizer or party snack, they offer a delightful combination of spicy, creamy, and crunchy textures.
Ingredients
Filling Ingredients
- 3 cups cooked chicken (shredded)
- 3/4 cup buffalo sauce
- 1/2 cup celery (diced small)
- 8 ounces cream cheese (softened)
- 1/4 cup butter (melted)
- 1 pkg Ranch seasoning mix (or 2 tablespoons)
- 4 green onions (chopped)
- 1 cup cheddar cheese (shredded)
- 1 cup pepper jack cheese (shredded)
For Wrapping and Frying
- 1 pound egg roll wrappers (approximately 20 wrappers)
- 1/2 cup water (for sealing wrappers)
- Vegetable oil (for frying, enough to fill skillet 1 1/2 inches deep)
Instructions
- Prepare the filling: In a large bowl, combine the shredded cooked chicken, buffalo sauce, diced celery, softened cream cheese, melted butter, Ranch seasoning mix, chopped green onions, cheddar cheese, and pepper jack cheese. Mix thoroughly until the mixture is creamy and well incorporated without being watery.
- Fill the wrappers: Lay one egg roll wrapper on a flat surface with a pointy corner facing down. Spoon about 2 tablespoons of the chicken mixture onto the center of the wrapper.
- Fold the wrapper: Fold the left and right corners of the wrapper over the filling so they overlap in the center.
- Roll and seal: Fold the bottom corner over the filling, then dip your finger in water and moisten the top corner of the wrapper. Finish rolling the egg roll tightly to seal.
- Prepare for frying: Place the sealed egg rolls on a baking sheet to keep them from sticking and to rest before frying.
- Heat the oil: In a deep skillet, pour vegetable oil to about 1 1/2 inches depth, enough to cover half the height of the egg rolls. Heat the oil to between 325°F and 350°F (160°C to 175°C).
- Fry the egg rolls: Carefully place a few egg rolls into the hot oil without overcrowding the pan. Fry for 2 to 3 minutes until golden brown, then flip and fry the other side for another 2 to 3 minutes. Adjust time as needed to achieve a crispy, golden exterior.
- Drain and serve: Remove the fried egg rolls with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil. Serve hot with Ranch sauce for dipping.
Notes
- Do not overcrowd the frying pan; fry in batches to maintain oil temperature and even cooking.
- Ensure the oil is at the correct temperature (325°F to 350°F) to avoid greasy or undercooked egg rolls.
- Filling should be creamy but not watery to prevent soggy wrappers.
- Can be served with additional buffalo sauce or blue cheese dressing for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
