Buffalo Chicken Egg Rolls

5 from 5 votes

These buffalo chicken egg rolls are delicious! Because nothing is better than chicken, buffalo sauce, ranch, green onions and sharp cheddar.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Servings: Egg Rolls

1 pound cooked chicken breast or rotisserie chicken shredded
1/2 cup buffalo sauce adjust with more if preferred
1/4th cup ranch dressing
Bundle of green onions thinly sliced
8 oz cream cheese softened
8 oz bar of sharp cheddar cheese shredded
Pinch of garlic powder or onion powder optional
16 oz 1 pound egg roll wrappers
Vegetable oil to fry if frying
Salt and pepper to taste
Serve with yogurt ranch, buffalo sauce, carrots and celery, chopped parsley for garnish

Make your buffalo sauce. Heat a small skillet with hot sauce, butter, Worcestershire, cayenne, salt and pepper. Whisk until melted and everything is combined. Set aside until use.
Get your mixture ready. In a mixing bowl, shred your cooked chicken and add in the bowl. Then toss in your sliced green onions, buffalo wing sauce, ranch dressing, salt, pepper, garlic or onion powder, shredded cheddar cheese and softened cream cheese. Toss to completely combine into one mixture.
Make your egg rolls. Take a small bowl of water and brush all sides of your egg roll wrapper. Place your buffalo chicken filling off to the side of your egg roll and roll over to seal. Then take both sides of the egg roll wrapper and cover the sealed area, and then fold over until completely wrapped and covered.
Fry! In the meantime, you can start to heat up your neutral oil in a deep skillet for frying.
When all your egg rolls are prepped, fry on medium to medium low heat until completely crispy, and the egg roll wrappers are cooked through and are golden brown. Fry in batches to not overcrowd the ban. We don’t want to fry this on high since it will burn and crisp only the outside of the wrapper, without fully frying all parts of the inside wrapper as well.
Set aside on paper towels.
Serve with dipping sauces of choice (we are using buffalo sauce and ranch), finish with celery, carrots and chopped parsley to garnish.