Buffalo Chicken Egg Rolls
My buffalo chicken egg rolls feature spicy chicken and melty cheese inside a super crispy wrapper. They're faster to make than wings and perfect for snacking while watching the big game.
When watching sports I'm known for making unique and tasty appetizer mashups like my philly cheesesteak egg rolls and bacon cheeseburger dip. These easy buffalo chicken dip egg rolls combine everything I love about buffalo chicken dip and crispy egg rolls in one perfect appetizer.
Why This Recipe Works: A Sprinkle of Food Science
- Shredding Your Own Cheese: Pre-shredded varieties have fillers that can interfere with melting. Shredding your own ensures the perfect cheese pull every time!
- Use a Deep Fry Thermometer: This ensures they come out crispy not greasy without cold centers or burnt outsides.
- Cool on a Wire Rack: This helps air circulate so they stay crispy not soggy like when draining on paper towels.
Ingredient Notes & Shopping Tips
- Chicken: I used rotisserie chicken. Leftover grilled chicken, or even canned chicken can work too.
- Hot Sauce: Frank’s Red Hot is our favorite. Texas Pete is another good choice.
- Cheese: I love the mild flavor and smooth melt of mozzarella. You could use any you like such as cheddar, pepper jack, or even some blue cheese!
- Cream Cheese: Make sure it is fully softened to avoid a lumpy filling. Around 1 hour at room temp. should do the trick. Short on time? Dunk the foil back in a bowl of warm not hot water for a few minutes.
- Egg Roll Wrappers: Look for these in the refrigerated produce section of the grocery store near the tofu.
- Oil: I used Vegetable oil. Any high smoke point neutral flavored oil like canola or peanut will work fine.
Krystle's Tips: Steal My Culinary School Secrets
- Keep Wrappers Covered: They can dry out quickly making them brittle and prone to cracking. I like to keep mine covered with a damp paper towel and only remove a few at a time.
- Don't Overfill: Use just a few tablespoons of filling and be sure to leave a border around the edge. This will prevent them from bursting when frying.
- Use a Thermometer: Don't guess use a thermometer to keep the oil at around 350. If its too cold they will come out greasy.
- Keep the Oil Temp High: Fry only a few at a time as adding too many at once will lower the temp. Work in batches and allow the temp. to come back up between batches.
- Drain on a Wire Rack NOT Paper Towels: This helps the steam evaporate to keep them crispy crunchy longer!
Yes, but they may not be a crispy. Brush with oil and bake at 425 for 15-20 minutes flipping once about halfway through. You can cook on a raised wire rack for better air flow.
Cook at 400 for 8-10 minutes flipping halfway through. Work in batches don't overcrowd the basket.
More Game Day Grub
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📖 Recipe
Crispy Buffalo Chicken Dip Egg Rolls
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Ingredients
- 4 Ounces Cream Cheese Softened
- 2 Cups Mozzarella Cheese Shredded
- 3 Cups Shredded Cooked Chicken I used Rotisserie
- ¼ Cup Hot Sauce or To Taste
- 10 Egg roll Wrappers
- 2 Tablespoons Green Onions
- Vegetable oil For Frying
Instructions
- In a large bowl, combine cream cheese, shredded cheese, shredded chicken, hot sauce, and green onions.
- Add around 2 tablespoons filling to the center of the egg roll wrapper. Lift the bottom corner over the filling then fold in both sides like an envelope. Seal by dipping your finger in water. Repeat.
- Heat around a half inch of oil in a large skillet until it reaches around 350 degrees. Fry in batches for around 1-2 minutes per side until golden. Cool slightly on a wire rack.
Nutrition
