Ingredients
Scale
- 2 cups cooked chicken, shredded
- ½ cup buffalo sauce (adjust to taste)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup green onions, chopped
- Salt and pepper to taste
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Cooking oil, for frying (optional)
- Ranch or blue cheese dressing, for dipping
- Extra buffalo sauce, for drizzling (optional)
Instructions
- Prepare the Filling: In a medium-sized mixing bowl, combine the shredded cooked chicken, buffalo sauce (start with the smaller amount and add more to taste), softened cream cheese, shredded cheddar cheese, and chopped green onions. Use a spoon or spatula to mix the filling thoroughly until everything is well combined and the filling is evenly distributed. Season the filling with salt and pepper to taste. Don’t be afraid to taste the filling and adjust the seasoning as needed. You want the filling to be flavorful and well-balanced. Use a spoon or spatula to mix the filling, making sure that the cream cheese is fully incorporated and there are no lumps. If the cream cheese is too cold, it can be difficult to mix smoothly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond shape). This diamond shape makes it easier to fold and roll the wrapper neatly and creates a nice pointed end on the finished egg roll. Make sure the surface is dry, as a wet surface can make the wrappers stick and tear. Work with one wrapper at a time, keeping the remaining wrappers covered with a damp cloth or plastic wrap to prevent them from drying out and becoming brittle. Dry wrappers are more likely to crack and tear during filling and rolling.
- Fill the Wrappers: Place about 2-3 tablespoons of the buffalo chicken filling in the center of the wrapper, closer to the bottom corner. Don’t overfill the wrappers, or they will be difficult to seal properly and may burst during cooking, resulting in a messy and less-than-appetizing appetizer. It’s better to use a little less filling and have neatly sealed egg rolls than to overfill them and have them fall apart. Distribute the filling evenly across the wrapper.
- Fold and Roll: Fold the bottom corner of the wrapper over the filling, tucking it in snugly. This creates a neat package and helps to keep the filling contained. Then, fold in the two side corners, like you’re folding an envelope. This further secures the filling and prevents it from spilling out during cooking. Roll the wrapper tightly towards the top corner, like you’re rolling a burrito. The tighter you roll, the crispier the egg rolls will be. A tight roll also helps to prevent the egg rolls from absorbing too much oil during frying.
- Seal the Edges: Use a pastry brush or your finger to lightly brush the top edge of the wrapper with the beaten egg. This will act as a “glue” to seal the edge and prevent the egg rolls from opening up during cooking. Make sure the seal is secure. You can also use a mixture of flour and water (1 tablespoon flour mixed with 2 tablespoons water) as a sealant if you prefer. The egg wash also helps the egg rolls to brown nicely during cooking, creating a beautiful golden color.
- Cook the Egg Rolls (Frying Method): In a large, deep skillet or Dutch oven, heat about 1 inch of oil over medium heat. The oil temperature is absolutely crucial for achieving crispy, golden-brown egg rolls. Use a deep-fry thermometer to check the oil temperature; aim for around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of wrapper into it. If it sizzles immediately and floats to the surface, the oil is hot enough. Carefully add the egg rolls to the hot oil, working in batches to avoid overcrowding the pan. Overcrowding the pan will lower the oil temperature and prevent the egg rolls from getting crispy. Fry the egg rolls for 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to carefully flip the egg rolls during frying.
- Cook the Egg Rolls (Baking Method – A Healthier Alternative): Preheat your oven to 425°F (220°C). Arrange the egg rolls on a baking sheet lined with parchment paper. Parchment paper prevents the egg rolls from sticking to the baking sheet. Lightly brush or spray the egg rolls with oil (vegetable oil, olive oil, or cooking spray). This helps them to brown evenly and get crispy. Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy. Flipping them halfway through ensures even browning on both sides. Keep an eye on them during the last few minutes of baking to prevent them from burning.
- Serve: Serve the buffalo chicken egg rolls warm with ranch or blue cheese dressing and extra buffalo sauce for dipping. Arrange them attractively on a platter for serving.
Notes
- Use pre-cooked chicken for a faster recipe.
- Don’t overfill the wrappers.
- Ensure oil is hot enough for frying.
- Baking is a healthier alternative to frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Frying
- Cuisine: American, Fusion