Buffalo Chicken Egg Rolls
These Buffalo Chicken Egg Rolls are a perfect game day snack, packed with flavor and offering a satisfying crunch with a creamy filling of rotisserie chicken, cheeses, and buffalo sauce.
Ingredients
Filling Ingredients
- 2 cups shredded rotisserie chicken Opt for high-quality rotisserie chicken for best flavor.
- 1 cup shredded cheddar cheese Use freshly shredded cheese for maximum meltiness.
- 1 cup shredded mozzarella cheese Freshly shredded is recommended for the best texture.
- 1/2 cup buffalo sauce Adjust according to your heat tolerance.
- 1 packet ranch seasoning Brings creaminess and complements the spice.
Wrapper Ingredients
- 12 pieces egg roll wrappers Look for these in the refrigerated section.
- Oil for frying vegetable or canola oil Use for frying or a cooking spray if baking.
Instructions
Preparation
- Let all refrigerated ingredients sit at room temperature for about 15-20 minutes.
- In a large bowl, combine the shredded rotisserie chicken, cheddar cheese, mozzarella cheese, buffalo sauce, and ranch seasoning. Mix well.
Rolling the Egg Rolls
- Lay out an egg roll wrapper on a clean surface with one corner facing you.
- Place about two tablespoons of the chicken mixture in the center.
- Fold the sides of the wrapper over the filling and roll it up tightly, sealing the top with water.
Cooking
- Preheat the air fryer to 375°F or heat oil in a pan over medium heat.
- For air frying: Cook egg rolls for 10-12 minutes or until golden brown, flipping halfway.
- For frying: Fry for about 3-4 minutes until crispy and golden.
- For baking: Place on a lined baking sheet, spray with cooking spray, and bake at 400°F for 15-20 minutes, turning halfway.
Serving
- Let egg rolls cool for a minute before serving warm with extra buffalo sauce or ranch.
Notes
Avoid soggy egg rolls by ensuring the filling is well combined and not overly wet. Store leftovers in an airtight container in the refrigerator for up to 3 days.