Can I make the filling ahead of time?

Yes, the filling can be made ahead and kept covered in the refrigerator for a day. Rolling the egg rolls closer to frying time works better because wrappers can dry out in some spots and soften in others if they sit too long with the filling inside. If you roll them ahead, keep them covered with a lightly damp paper towel and do not stack them tightly.

How do I keep the wrappers from opening while frying?

Use water on all the edges and press the final seam down firmly after rolling. Keep the filling inside the wrapper and away from the seam because cheese or sauce on the edge can keep it from sealing well. Place the egg roll seam-side down first when it goes into the oil and let it set before turning.

What should I serve with Buffalo Chicken Egg Rolls?

Ranch and extra buffalo sauce are the easiest dips for Buffalo Chicken Egg Rolls. For a fuller appetizer tray, serve them with carrot sticks, celery sticks, and a simple crunchy salad to balance the heat and cheese.

Buffalo Chicken Egg Rolls: Crispy Game Day Favorite

Description

Crispy Buffalo Chicken Egg Rolls filled with shredded chicken, buffalo sauce, ranch, cream cheese, cheddar, and green onions, then fried until golden and served with dipping sauces.

Ingredients

Scale

1/2 cup hot sauce
2 tablespoons butter
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Salt and black pepper, to taste
2 cups cooked shredded chicken
1/2 cup buffalo wing sauce
1/4 cup ranch dressing
1/2 teaspoon garlic powder or onion powder
1 cup shredded cheddar cheese
8 ounces cream cheese, softened
4 green onions, thinly sliced
12 to 15 egg roll wrappers
Small bowl of water, for sealing
Neutral oil, for frying
Extra buffalo sauce and ranch, for serving
Celery sticks, carrot sticks, and chopped parsley, for garnish

Cook Mode Keep your screen awake while you cook

Instructions

Make the buffalo sauce by heating hot sauce, butter, Worcestershire sauce, cayenne, salt, and pepper in a small skillet. Whisk until the butter melts and the sauce is smooth, then set it aside.
Add the shredded chicken to a mixing bowl. Stir in the buffalo wing sauce, ranch dressing, salt, pepper, garlic powder or onion powder, shredded cheddar, softened cream cheese, and sliced green onions until the filling is fully combined and creamy.
Place one egg roll wrapper on a clean surface and brush the edges with water. Add the buffalo chicken filling slightly off-center, fold the wrapper over the filling, fold in both sides, then roll tightly until sealed.
Repeat with the remaining wrappers and filling, keeping the rolled egg rolls covered lightly so they do not dry out.
Heat neutral oil in a deep skillet over medium to medium-low heat. Fry the egg rolls in batches so the pan is not overcrowded.
Cook until the wrappers are crisp, cooked through, and golden brown on all sides. Avoid high heat because the outside can brown before the folded wrapper layers cook through.
Transfer the fried egg rolls to paper towels to drain.
Serve warm with buffalo sauce and ranch for dipping, then garnish with celery, carrots, and chopped parsley.

Notes

Do not overfill the wrappers or they may split while frying.
Keep the oil at medium to medium-low heat so the wrappers crisp evenly without burning.
Place the egg rolls seam-side down first to help seal them as they fry.
The filling can be made up to 1 day ahead and kept covered in the refrigerator.
Serve the egg rolls right after frying for the crispiest texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 egg roll
Calories: 285
Sugar: 2
Sodium: 620
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 19
Fiber: 1
Protein: 12
Cholesterol: 48