introduction
Buffalo Chicken Egg Rolls are crispy pockets filled with spicy chicken and melted cheese. They make a great snack or party food. If you like bold, creamy flavors you might also enjoy a warm bowl of creamy chicken tortilla soup alongside them.
why make this recipe
- They cook fast and use rotisserie chicken to save time.
- Kids and adults like the mix of cheddar, mozzarella, and buffalo sauce.
- You can air fry, bake, or deep fry the rolls to get the texture you want.
how to make Buffalo Chicken Egg Rolls
Start with shredded rotisserie chicken and mix it with cheeses, buffalo sauce, and ranch seasoning. Spoon the filling on wrappers, fold, and seal. You can air fry for a lighter result or fry for extra crispiness. For a warm combo, pair them with a bowl of quick creamy chicken tortilla soup for dipping or on the side.
Ingredients :
- Rotisserie chicken, shredded
- Cheddar cheese, shredded
- Mozzarella cheese, shredded
- Buffalo sauce
- Ranch seasoning
- Egg roll wrappers
- Oil (for frying) or cooking spray (for air frying)
Directions :
- In a bowl, mix shredded rotisserie chicken, cheddar cheese, mozzarella, buffalo sauce, and ranch seasoning until well combined.
- Lay an egg roll wrapper flat and place a spoonful of the filling in the center.
- Fold the wrapper over the filling, tucking in the sides, and roll it tightly to seal.
- Repeat with remaining wrappers and filling.
- For air-frying: Preheat the air fryer to 370°F (188°C). Spray the egg rolls with cooking spray and cook for about 10-12 minutes or until golden brown and crispy.
- For frying: Heat oil in a deep pan to 350°F (175°C) and fry the egg rolls for 3-4 minutes until golden brown.
- For baking: Preheat the oven to 425°F (220°C), place the egg rolls on a baking sheet, spray with cooking spray, and bake for 15-20 minutes until crispy.
how to serve Buffalo Chicken Egg Rolls
Serve hot with ranch, blue cheese, or extra buffalo sauce. Cut them on a bias so the filling shows and they are easy to pick up. They go well with a light soup like a creamy chicken tortilla soup recipe or a simple salad.
how to store Buffalo Chicken Egg Rolls
- Cool completely before storing.
- Refrigerate in an airtight container for up to 3 days.
- Freeze uncooked, wrapped egg rolls on a tray, then move to a freezer bag for up to 1 month. Cook from frozen, adding a few extra minutes.
tips to make Buffalo Chicken Egg Rolls
- Don’t overfill the wrappers. Use a spoonful or two.
- Seal edges with a bit of water or beaten egg to stop leaks.
- If air frying, spray both sides for even browning.
- Let fried rolls drain on paper towels to remove excess oil.
- Taste the filling first and adjust buffalo sauce or ranch seasoning to your spice level.
variation (if any)
- Add chopped celery for crunch.
- Use blue cheese instead of ranch seasoning for stronger flavor.
- Make a vegetarian version with shredded jackfruit or cooked cauliflower.
- Make smaller egg roll bites for appetizers.
FAQs
Q: Can I use fresh cooked chicken instead of rotisserie?
A: Yes. Shred cooked chicken breast or thighs and use the same amounts.
Q: Can I bake these without oil?
A: You can bake them with little or no oil, but spray lightly for best browning and crispiness.
Q: How do I stop the wrappers from getting soggy?
A: Pat the filling dry if very wet, seal well, and cook at a high enough heat to crisp the wrapper.
Q: Can I make the filling ahead?
A: Yes. Make the filling and keep it in the fridge up to 2 days before rolling.
Q: What dip goes best with these egg rolls?
A: Ranch, blue cheese, extra buffalo sauce, or a simple sour cream dip all work well.
Buffalo Chicken Egg Rolls
Ingredients
Method
- In a bowl, combine shredded rotisserie chicken, cheddar cheese, mozzarella, buffalo sauce, and ranch seasoning until well mixed.
- Lay an egg roll wrapper flat and place a spoonful of the filling in the center.
- Fold the wrapper over the filling, tuck in the sides, and roll tightly to seal.
- Repeat the process with remaining wrappers and filling.
- For air-frying: Preheat the air fryer to 370°F (188°C). Spray egg rolls with cooking spray and cook for about 10-12 minutes until golden brown and crispy.
- For frying: Heat oil in a deep pan to 350°F (175°C) and fry the egg rolls for 3-4 minutes or until golden brown.
- For baking: Preheat the oven to 425°F (220°C), place egg rolls on a baking sheet, spray with cooking spray, and bake for 15-20 minutes until crispy.