Buffalo Chicken Dip Egg Rolls
These Buffalo Chicken Dip Egg Rolls combine the flavors of buffalo chicken dip in a crispy wrapper, perfect as an appetizer or snack.
Equipment
- Frying pan
- Mixing bowl
Ingredients
For the Buffalo Chicken Dip
- 2 cups cooked and shredded chicken about 2 large chicken breasts
- 8 ounces cream cheese softened
- ½ cup buffalo wing sauce Frank’s RedHot is a classic!
- ½ cup ranch dressing or blue cheese dressing, if you prefer
- ½ cup shredded cheddar cheese
- ¼ cup chopped green onions
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Egg Rolls
- 12 pieces egg roll wrappers
- 1 tablespoon vegetable oil
- ¼ cup water for sealing the egg rolls
- to taste vegetable oil for frying
Instructions
- In a mixing bowl, combine the cooked chicken, cream cheese, buffalo wing sauce, ranch dressing, cheddar cheese, green onions, garlic powder, and onion powder. Mix until well combined.
- Lay an egg roll wrapper flat. Place a spoonful of the buffalo chicken mixture in the center, moisten the edges with water, and roll tightly. Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a frying pan over medium heat. Fry the egg rolls until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
- Serve hot with optional garnishes like ranch dressing, blue cheese dressing, or extra green onions.
Notes
Feel free to adjust the spiciness by adding more or less buffalo wing sauce.