Buffalo Chicken Egg Rolls
Wait until you taste these Buffalo Chicken Egg Rolls' crispy texture and bold flavors! A delicious mixture of cream cheese, hot sauce, and spices envelops shredded chicken, carrots, and cabbage, creating a perfect balance of crunch and zing.
Servings: 12 egg rolls
Equipment
- 1 Heavy Bottom Skillet
Ingredients
- vegetable oil for frying
- 8 ounces cream cheese, room temperature
- ⅓ cup hot sauce (I use Frank’s red hot sauce)
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 cups shredded cooked chicken
- ⅔ cup shredded carrots
- ⅔ cup shredded cabbage
- 12 egg roll wrappers
- blue cheese or ranch dressing for dipping
Instructions
- Fill a heavy bottom skillet with at least an inch of vegetable oil. Heat the oil to 325 - 350 degrees Fahrenheit over medium-high heat.
- In a large bowl, whisk together 8 ounces cream cheese, ⅓ cup hot sauce, 1 teaspoon chili powder, salt and pepper until it is smooth. Add in 2 cups shredded cooked chicken, ⅔ cup shredded carrots, and ⅔ cup shredded cabbage. Mix well.
- Lay out a single egg roll wrapper of the 12 egg roll wrappers on a clean work surface with one point facing you. Keep a small bowl of water to help seal the seams shut. Place a few tablespoons of the filling in the egg roll wrapper, just below the center.
- Begin rolling the wrapper away from yourself, stopping halfway and folding the side in on the roll. Continue rolling the wrapper up and secure the seam with a bit of water. Repeat this process with the rest of the wrappers.
- Once you have all the filling wrapped up into the wrappers, place them in the hot oil carefully to avoid splashing any oil out. Don’t crowd the egg rolls in the pan. Ensure they have some space to move around.
- Cook the egg rolls until they are golden brown on all sides. Remove them from the pan and place them on a paper towel to cool.
- Serve fresh with blue cheese or ranch dressing for dipping.
Notes
Keep leftovers in the fridge in an airtight container for up to 4 days.
You can opt to air fry these egg rolls, brush each roll with a small amount of oil and place in an air fryer. Cook the egg rolls at 375 degrees fahrenheit in a single layer, seam side down, for 6 minutes. Rotate each egg roll and cook for an additional 3 minutes, or until they are golden brown on all sides.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 336mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1517IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
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