Delicious Buffalo Chicken Egg Rolls For a Cozy Night
These egg rolls combine the tangy heat of buffalo sauce with savory chicken, all wrapped in crispy egg roll wrappers, making them perfect for a cozy night in.
Equipment
- Mixing Bowl
- Deep Pan
- Slotted Spoon
- Baking Sheet
- Air Fryer
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cooked and shredded.
- 1/2 cup Buffalo Sauce Choose according to spice tolerance.
- 1/2 cup Cream Cheese Softened to room temperature.
- 1/4 cup Green Onions Finely chopped.
- 10-12 pieces Egg Roll Wrappers Keep covered with a damp cloth.
- 1 cup Cooking Oil For frying; can be reduced for baking or air frying.
- 1/2 cup Ranch Dressing For serving.
Instructions
- Cook the chicken breast by boiling in salted water for 15-20 minutes until fully cooked. Shred the chicken.
- In a mixing bowl, combine shredded chicken with buffalo sauce and cream cheese. Mix well.
- Chop green onions and fold them into the buffalo chicken mixture.
- Assemble the egg rolls by placing 2 tablespoons of the mixture on an egg roll wrapper and rolling tightly.
- Heat oil in a deep pan and fry egg rolls for 3-4 minutes on each side until golden brown.
- Alternatively, bake at 400°F for 20-25 minutes or air fry at 375°F for 12-15 minutes.
- Let the egg rolls cool slightly before serving with ranch dressing.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for crispiness.