Description
Buffalo Chicken Dip Egg Rolls are a creative and delicious twist on the classic Buffalo chicken dip, wrapped in crispy egg roll wrappers.
Ingredients
Scale
2 cups Cooked Shredded Chicken Breast
8 ounces Cream Cheese, softened
1/2 cup Buffalo Sauce
1/4 cup Ranch Dressing or Blue Cheese Dressing
1 cup Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1 Scallion, thinly sliced (optional, for garnish)
16–20 Egg Roll Wrappers
Vegetable Oil or Canola Oil for frying (about 3-4 cups) OR Cooking Spray for baking/air frying
Water (for sealing wrappers)
Instructions
- In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, buffalo sauce, and ranch or blue cheese dressing. Mix until creamy, then fold in the cheddar and mozzarella cheese
- Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place 2-3 tablespoons of the filling in the center, fold the bottom corner over the filling, fold in the sides, moisten the top corner with water, and roll tightly to seal
- Heat vegetable or canola oil in a pot to 350-375°F. Carefully fry the egg rolls for 3-5 minutes until golden brown or bake them at 400°F for 15-20 minutes, or air fry at 375°F for 8-12 minutes until crispy
- Let the egg rolls cool for a few minutes before serving, garnished with scallions if desired
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 65mg