Description
Deliciously crispy egg rolls filled with spicy buffalo chicken and creamy cheese.
Ingredients
Scale
- 3 cups cooked chicken (shredded)
- 3/4 cup buffalo sauce
- 1/2 cup celery (diced small)
- 8 ounces cream cheese (softened)
- 1/4 cup butter (melted)
- 1 pkg Ranch seasoning mix (or 2 tablespoons)
- 4 green onions (chopped)
- 1 cup cheddar cheese
- 1 cup pepper jack cheese
- vegetable oil for frying
- 1 pound egg rolls (20 wrappers)
- 1/2 cup water
Instructions
- In a large bowl, add the chicken, buffalo sauce, celery, cream cheese, melted butter, Ranch seasoning, green onions, and cheeses. Mix until everything is combined. It should be nice and creamy, not watery.
- Place an egg roll wrapper on a flat surface pointy side down. Add 2 tablespoons of the chicken mixture in the center of the wrapper.
- Fold both of the corners of the wrapper over the center.
- Bring up the bottom over the filling and dab your finger in the water and apply it on the upper corner of the wrapper. Finish rolling the egg roll.
- Place the egg rolls onto a baking sheet making sure each one is properly sealed.
- Fill a deep skillet with the oil you want the oil to come up halfway on the egg roll. Probably and 1 1/2 inches of oil. Heat the oil to 325-350 degrees.
- Add a few egg rolls into the skillet (don’t overcrowd the pan).
- Fry for 2-3 minutes then flip and fry another 2-3 minutes. Remove to a baking sheet lined with paper towels to drain.
- Serve with Ranch sauce.
Notes
- Ensure the oil is hot enough before adding the egg rolls to achieve a crispy texture.
- Do not overcrowd the frying pan to allow even cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg