Description
These Buffalo Chicken Egg Rolls combine all the flavors you love about wings without the sticky fingers – crispy, spicy, and utterly addictive.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 4 oz cream cheese, softened
- 1/2 cup blue cheese crumbles
- 1/4 cup finely diced celery
- 1/4 cup finely diced carrots
- 2 green onions, thinly sliced
- 12–15 egg roll wrappers
- 1 egg, beaten
- Vegetable oil for frying
- 1/2 cup blue cheese or ranch dressing for serving
- 1 tablespoon fresh chopped chives (optional)
Instructions
- In a large bowl, combine shredded chicken with buffalo sauce until evenly coated.
- Add softened cream cheese and mix well, then fold in blue cheese, celery, carrots, and green onions.
- Place an egg roll wrapper diamond-shaped on your work surface and add 2-3 tablespoons of filling in the lower third.
- Fold the bottom corner over the filling, fold in the sides, then continue rolling upward. Seal the top corner with beaten egg.
- Repeat with remaining wrappers, keeping finished rolls covered with a damp paper towel.
- Heat oil to 350°F and fry egg rolls in batches for 3-4 minutes until golden brown.
- Transfer to a wire rack to drain excess oil.
- Serve warm with blue cheese or ranch dressing for dipping.