Golden egg rolls brimming with creamy, spicy buffalo chicken, melty cheese, and fresh green onions. A perfect savory bite.
# Ingredients:
→ Filling
01 - 2 cups shredded cooked chicken, rotisserie or leftover
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
# Directions:
01 - Combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, shredded cheddar cheese, and chopped green onions in a large mixing bowl. Mix thoroughly until creamy and evenly incorporated throughout the mixture.
02 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2-3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold the side corners inward. Roll tightly away from you, moisten the top corner with water, and press firmly to seal. Repeat for all wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet and heat to 350°F. Fry egg rolls in batches for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
04 - Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet and lightly coat with cooking spray. Bake for 15-20 minutes, flipping halfway through cooking, until golden and crispy throughout.
05 - Preheat air fryer to 400°F. Place egg rolls in a single layer, lightly mist with cooking spray, and air fry for 8-10 minutes, turning once halfway through, until crispy and golden brown.
06 - Allow egg rolls to cool for 5 minutes before serving to prevent burning. Serve warm with additional buffalo sauce, ranch dressing, or blue cheese dressing for dipping.
