Buffalo Chicken Egg Rolls

Snacks

Dec 28

     Serves:  8 

   Prep Time:  25 min

     Cook Time:  7 min

   Calories:  320 cal

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New Year’s Eve is right around the corner - so that means we’re all in need of fun appetizers. These Buffalo Chicken Egg Rolls are your new best friend! Who knew that buffalo chicken dip could get any better - but when you can carry it around with you, I think that’s a winning combination. These Egg Rolls are stuffed with creamy, spicy buffalo chicken and then wrapped beautifully in a crunchy shell. And, we didn’t even fry these - so they are healthy(er) for you! Enjoy!

Buffalo Chicken Eggrolls?

Buffalo Chicken Dip is a staple. It may just be my favorite appetizer/dip for every special occasion. But, what’s better than buffalo chicken dip? Buffalo Chicken Dip that you can carry around with you! Say hello to Buffalo Chicken Egg Rolls! These come together quickly, but take the following notes into consideration:

Cooking Method: Traditionally, egg rolls are fried. You can fry these too! Just bring lots of oil to 375 degrees, and fry for about 3 minutes per side. I’m opting here to use an air fryer - it produces the same great flavor, with so many less calories. You can also bake these buffalo chicken egg rolls in the oven at 400 degrees for 20-25 minutes, flipping halfway through!

Chicken: Use whatever you have. I’ve made this with both white and dark meat, and like them both equally. This would also be a great thing to make with leftovers from last night’s dinner, or from a rotisserie chicken!

Hot Sauce: Use your favorite! I like the traditional buffalo chicken dip flavor - so I went with Texas Pete.

Egg Roll Wrapper: You can find egg roll wrappers at most grocery stores. I started using egg roll wrappers a few months ago - and they are so easy to use. After a few tries, you’ll be making perfectly wrapped egg rolls all the time!

What’s in these Buffalo Chicken Egg Rolls?

1 pound chicken, cooked & shredded

8 ounces cream cheese

5 tablespoons butter

1 teaspoon garlic, minced

1/3 cup hot sauce

Egg Roll Wrappers

Salt & Pepper

1 egg for egg wash

Tools You’ll Need

How do I make these Buffalo Chicken Egg Rolls?

Step One: Begin by cooking your chicken. In a deep stockpot, melt 1 tablespoon of butter. Cut your chicken into smaller pieces so it cooks quicker, and then place in the butter. Season with salt, pepper, and minced garlic. Stir until cooked through. When cooked, place on a plate and let cool.

Step Two: When the chicken is cooled, using your fingers, or a knife, cut it into smaller pieces. Set aside.

Step Three: In the same pot you cooked your chicken in, over low heat, melt 4 tablespoons of butter and 8 ounces of cream cheese. When the butter and cream cheese is fully melted, add in 1/3 cup of hot sauce. Stir until everything is combined.

Step Four: Once combined, add in your diced chicken and stir until just incorporated. Remove from heat and let cool before filling your egg rolls. While the buffalo chicken mixture is cooling, beat one egg and 1 tablespoon of water together to form your egg wash. Set aside.

Step Five: Place an egg roll wrapper on the counter, with a corner facing you. Place 2-3 tablespoons of filling in the middle of the wrapper. Take the corner that is facing you and lift it over the filling. Tuck the corner under the filling and pull it back toward you to tighten the roll. On the remaining edges of the wrapper, place some egg wash. This will hold the egg roll together. Then, fold the two side corners over the roll you just formed. Finally, roll the egg roll into the remaining corner of the wrapper. Continue the process until you’ve used all of the egg roll filling.

Step Six: If you are using an air fryer, it should take about 5-7 minutes to cook at 400 degrees. If you are baking them, they will take 20-25 minutes at 400 degrees. Either way of cooking, you should flip them half-way through.

Step Seven: After finished cooking, let cool a few minutes before serving. Garnish with some green onion, and serve with ranch and celery. Enjoy!