Buffalo Chicken Egg Rolls

5 from 1 vote

These crunchy and golden brown Buffalo chicken egg rolls are the perfect appetizer for any occasion, especially for game day! The filling is creamy, cheesy, and so delicious.

Prep Time45

Cook Time15

Total Time1

Course: Appetizer

Cuisine: American

Servings: rolls

Calories: 198kcal

Author: Tania

Ingredients

1 pound egg roll/spring roll wrappers, thawed I use Dynasty brand
3 cups shredded cooked chicken breast I use rotisserie chicken
¾ cup buffalo sauce plus more to taste
8 ounces cream cheese softened at room temperature
¼ cup warm melted butter
1 ½ tablespoons dry ranch seasoning mix plus more to taste
4 chopped scallions both green and white parts
⅓ cup celery, small-diced
¾ cup freshly shredded pepper jack cheese
¾ cup freshly shredded cheddar cheese
Salt and pepper to taste
Vegetable or canola oil for frying
Water for sealing the wrappers
Ranch dressing and buffalo sauce for serving

Instructions

Make the filling:

First things first, make sure the egg roll wrappers are thawed. Thaw in the fridge overnight.
Give the shredded chicken a rough chop into smaller pieces. This will ensure it all fits in the wrappers and make it easier to roll.
In a bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, warm melted butter, dry ranch seasoning mix, scallions, celery, and both cheeses. Season with salt and pepper to taste. Mix until well combined, and adjust seasoning as needed. Note: It should be thick and creamy. It should not be runny.

Assemble:

Grab an egg roll wrapper and make sure the pointy side is facing towards you.
Add about 1.5 tablespoons of the buffalo chicken mixture near the bottom corner of the wrapper. Roll the pointy side up twice to secure the filling. It should be somewhat snug.
Then, dab the left and right side corners with water, and fold over those corners into the center, gently pressing to adhere. Make sure the filling is secure and not leaking (fully wrapped inside and not visible).
Then, apply water on upper side, especially around the corner. Roll up and gently press to seal (should feel secure and somewhat tightly rolled). Transfer to a large plate or sheet pan, folded side down.
Repeat with the remaining wrappers and filling. It should make about 20 to 22 egg rolls.

Cook and serve:

In a deep skillet, heat a layer of oil, about ½ inch, until it reaches 325-350 degrees F.
In batches, deep fry the assembled egg rolls until golden brown, about 4 to 5 minutes per side until golden brown. Remove and transfer to a plate lined with paper towel to absorb excess oil. Repeat with the remaining ones.
Let them cool sightly. Serve with more buffalo sauce and ranch dressing. Enjoy!

Notes

Use freshly shredded cheese so it melts better.
Consistency of the filling: It should be thick and creamy to prevent sogginess. If too liquid or runny, add more cream cheese or chicken.
Wait until the oil reaches 325 to 330 degrees F before dropping the egg rolls in. If the oil is not hot enough, they won’t get crunchy but soggy instead. Cook in batches.
Make Ahead: Assemble the buffalo chicken egg rolls and refrigerate them in an airtight container uncooked for up to 24 hours.
Freezing cooked: Place in a freezer friendly airtight container or bag and freeze for up to 3 months.
Freezing uncooked: Place on a sheet pan and flash freeze then transfer to a freezer friendly airtight container or bag. They freeze for up to 3 months. Fry directly from frozen, do not thaw.
Reheating: Reheat in the oven at 375 degree F oven for 15 minutes. Or air fryer place at 350 F for 5 to 8 minutes, until warm. If reheating from frozen, add an extra few minutes.

Substitutions and variations

Cheese: I use cheddar and pepper jack, but feel free to use other similar cheese such as Colby Jack.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition