Buffalo Chicken Egg Rolls

BUFFALO CHICKEN EGG ROLLS😍

If you’re anything like me, you were daydreaming about what you were going to be eating for the SuperBowl before the teams were even decided 😂 These Buffalo Chicken Egg Rolls are everythingggggg - creamy, spicy, cheesy and extra crunch on the outside. They will be a MAJOR hit this Sunday (even if you just eat all of them yourself). You’ve gotta make this!

Tips for the Best Egg Rolls:

• Keep the egg roll wrappers moist – work with one sheet at a time and keep the remaining wrappers covered with a damp paper towel at all times to prevent them from drying out.

• Roll the egg roll tightly to prevent oil from seeping into the egg roll. You also want to make sure the filling doesn’t seep out or else the oil could burn.

• Keep your oil at 350˚F at all times – if the temp is too low, the will be greasy - too high, the outside will cook too fast.

• Cook in batches – adding too many rolls at once will drop the temperature of the oil and keep them from cooking, I like to cook around 4 rolls per batch.

• Cool on a wire rack – the exterior will stay crispy all around if you cool them on a rack instead of paper towels.

Makes about 10 egg rolls.

Ingredients:

For the Buffalo Chicken Egg Rolls:

• 8 oz cream cheese

• 1½ cups shredded chicken

• ½ cup Buffalo sauce (make sure it’s buffalo sauce not hot sauce - I like Noble Made or Sweet Baby Ray’s buffalo sauce) + more for dipping

• ½ cup ranch + more for dipping

• 1 cup shredded cheddar or Mexican blend cheese

• 1 tsp garlic powder

• 1 egg, whisked

• 10 egg roll wrappers

• Canola or vegetable oil for frying

Directions:

For the Buffalo Chicken Egg Rolls:

• Place a damp paper towel over egg roll wrappers to keep them moist while you work.

• Add softened cream cheese, shredded chicken, buffalo sauce, ranch, shredded cheese, and garlic powder to a bowl and mix until well combined.

• Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the buffalo chicken mixture on the bottom third of the egg roll (the side closest to you). 

• Fold the bottom corner over the filling and tuck underneath the filling. Roll tightly towards the center and fold in the sides, roll again and then brush the last corner with the egg wash. Roll to seal and repeat with remaining egg rolls. 

• Heat oil in a cast iron or Dutch oven to 350 degrees. It should be about 2-3” of oil.

• Add 4-5 egg rolls at a time until golden brown on all sides and crispy, about 5 minutes total. The egg roll should sizzle when it hits the oil. Once cooked, drain on a wire rack.

• Continue in batches until all egg rolls are cooked, ensuring the oil temperature doesn’t drop too far below 350 degrees.

• Serve with ranch and buffalo sauce. Enjoy!