Golden egg rolls packed with a creamy, spicy buffalo chicken filling, rich cheddar, and fresh green onions. A perfect savory treat.
# What you need:
→ Filling
01 - 2 cups shredded cooked chicken (rotisserie recommended)
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce, adjust to taste preference
04 - 1/4 cup ranch or blue cheese dressing
05 - 1 cup shredded cheddar cheese
06 - 2 green onions, finely chopped
→ Assembly
07 - 12 egg roll wrappers
08 - Small bowl of water for sealing
→ Cooking
09 - Vegetable or canola oil for frying
10 - Cooking spray for baking or air frying method
# How to Make It:
01 - Combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped green onions in a large mixing bowl. Mix thoroughly until creamy and completely incorporated.
02 - Position egg roll wrapper on clean surface with one corner facing you. Place 2-3 tablespoons of filling mixture in center. Fold bottom corner over filling, then fold side corners inward. Roll tightly away from you, moisten top corner with water, and press firmly to seal.
03 - Heat 2 inches of oil in deep skillet to 350°F. Fry egg rolls in batches, cooking 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Preheat oven to 425°F. Arrange egg rolls on parchment-lined baking sheet. Lightly coat with cooking spray. Bake 15-20 minutes, flipping halfway through, until golden and crispy throughout.
05 - Preheat air fryer to 400°F. Place egg rolls in single layer, lightly spray with cooking spray. Air fry 8-10 minutes, turning once halfway, until exterior is crisp and golden.
06 - Allow egg rolls to cool for 5 minutes before serving. Accompany with additional buffalo sauce, ranch dressing, or blue cheese dressing for dipping.
