Buffalo Chicken Dip Egg Rolls Recipe
Buffalo Chicken Dip Egg Rolls Recipe is a game-changer for parties. These crispy rolls combine creamy buffalo chicken dip inside.
Equipment
- Large Mixing Bowl
- Cooking thermometer
- Frying pan or deep fryer
- Paper towels
- Small bowl for water
- Baking sheet (if baking)
- Tongs
Ingredients
- 2 cups cooked chicken shredded
- 8 oz cream cheese softened
- 1/2 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing
- 20 egg roll wrappers
- Oil for frying
- Blue cheese crumbles optional
Instructions
- Mix cream cheese until it's smooth and creamy.
- Add shredded chicken to the bowl next.
- Pour in buffalo sauce and ranch dressing.
- Stir everything together really well.
- Add cheddar cheese and mix again.
- Your filling should look creamy and combined.
- Lay one egg roll wrapper on clean surface.
- Put 2 tablespoons of filling in center.
- Fold bottom corner over the filling tightly.
- Fold in both side corners next.
- Roll up tightly toward the top corner.
- Dip your finger in water.
- Seal the final edge with wet finger.
- Repeat with remaining wrappers and filling.
- Heat oil to 350°F in your fryer.
- Carefully place 3-4 egg rolls in hot oil.
- Fry for 3-4 minutes until golden brown.
- Turn them halfway through cooking time.
- Remove and place on paper towels.
- Let them drain excess oil completely.
- Serve hot with extra ranch or blue cheese.
Notes
- Use rotisserie chicken to save lots of time.
- Make sure cream cheese is really soft first.
- This helps everything mix together smoothly.
- Don't overfill your egg rolls or they'll burst.
- Seal edges tightly with water for best results.
- You can bake these at 400°F instead.
- Just brush them with oil before baking.
- Make these ahead and freeze them uncooked.
- Fry them straight from frozen when needed.
- Always serve these Buffalo Chicken Dip Egg Rolls hot.