Description
Buffalo chicken dip egg rolls bring together that spicy, tangy dip you love in a crispy, handheld package that’s perfect for game day or any gathering. Your guests get all those creamy, cheesy, buffalo flavors wrapped up golden and crunchy, ready to dip into more sauce if they’re feeling it.
Ingredients
Scale
Filling ingredients:
- 2 cups shredded cooked chicken
- 1 cup cream cheese, softened
- 1/2 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup ranch dressing
Wrapper and cooking:
- 10 egg roll wrappers
- oil for frying
Instructions
- Combine your 2 cups shredded cooked chicken, 1 cup softened cream cheese, 1/2 cup buffalo sauce, 1/2 cup shredded cheddar cheese, and 1/2 cup ranch dressing in a bowl, stirring until everything comes together smoothly.
- Lay one of your 10 egg roll wrappers flat on your work surface with a corner pointing toward you.
- Spoon 2 tablespoons of your chicken filling onto the center of the wrapper.
- Fold the left and right corners of your wrapper toward the middle, covering part of the filling.
- Roll your wrapper away from you, tucking the filling in as you go, then seal the seam with a dab of water along the edge before you finish rolling.
- Repeat your filling and rolling process with the remaining 9 wrappers and filling.
- Pour oil into your deep pan until it reaches about 2 inches deep, then heat to 350 degrees fahrenheit over medium heat for about 5 minutes.
- Place 3 to 4 of your egg rolls into the hot oil, making sure they have space around them.
- Fry your rolls for 3 to 4 minutes on the first side until the exterior turns golden brown.
- Flip your egg rolls over carefully and fry the other side for another 3 to 4 minutes until that side also turns golden.
- Transfer your finished egg rolls to paper towels using tongs or a slotted spoon to drain the excess oil.
- Fry your remaining batches using the same 350 degree fahrenheit temperature and 3 to 4 minutes per side timing.
- Arrange your hot egg rolls on a serving plate and set out extra ranch or blue cheese dressing on the side for dipping.
Notes
- Don’t overfill your egg rolls or the filling will burst through the wrapper while frying, so stick with the 2-tablespoon portion even if you’re tempted to add more.
- If your cream cheese is cold from the fridge, let it sit out for a few minutes before mixing so it blends smoothly with the buffalo sauce and ranch without lumps.
- Make sure the oil reaches the right temperature before frying, as oil that’s too cool will make the wrappers soggy instead of crispy and golden.
- For a lighter version, spray the filled egg rolls with cooking oil and bake them at 400°F for about 12-15 minutes instead of deep frying, turning halfway through for even browning.
- Prepare and fill all your egg rolls before heating the oil so you’re ready to fry them right away and keep them at their crispiest.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 50 mg