Why Make This Recipe
Buffalo Chicken Egg Rolls are a delicious and fun appetizer that everyone will love. They combine the spicy kick of buffalo chicken with a crispy wrapper, making them perfect for parties, game nights, or simply as a tasty snack. Easy to make and full of flavor, these egg rolls are sure to impress your friends and family.
How to Make Buffalo Chicken Egg Rolls
Ingredients:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 cup shredded mozzarella or Monterey Jack cheese
- 10-12 egg roll wrappers
- Water for sealing
- 2-3 cups vegetable oil or other neutral oil for frying
Directions:
- In a medium bowl, combine the shredded chicken, buffalo sauce, and shredded cheese. Mix until the chicken is well coated and the cheese is distributed.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you like a diamond. Place about 2-3 tablespoons of the chicken filling just below the center.
- Fold the bottom corner up over the filling. Fold in the two side corners towards the center, making an envelope shape.
- Moisten the top corner edge with a little water using your finger. Roll the wrapper up tightly from the bottom towards the moistened top corner to seal the egg roll. Repeat with the remaining filling and wrappers.
- Heat the vegetable oil in a large heavy-bottomed skillet or pot over medium-high heat until it reaches 350°F (175°C). Achieving and maintaining the correct oil temperature is key to preventing sogginess.
- Carefully add 3-4 egg rolls to the hot oil, making sure not to overcrowd the pan. Frying in small batches allows the oil temperature to stay consistent and ensures even cooking and crispness. Overcrowding drops the oil temperature and leads to greasy, soggy results.
- Fry for 3-5 minutes, turning occasionally, until the egg rolls are golden brown and crispy on all sides.
- Using tongs, remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil. This helps keep them crispy.
- Allow the oil to return to 350°F (175°C) before adding the next batch. Repeat steps 6-8 with the remaining egg rolls.
- Serve hot, perhaps with a side of ranch or blue cheese dressing for dipping.
How to Serve Buffalo Chicken Egg Rolls
These egg rolls are best served hot and crispy. You can present them on a platter with a bowl of ranch or blue cheese dressing on the side for dipping. They make a perfect snack for game day or any friendly gathering.
How to Store Buffalo Chicken Egg Rolls
If you have leftover egg rolls, let them cool completely before storing. Place them in an airtight container in the fridge for up to 3 days. To reheat, you can place them in the oven at 350°F (175°C) for about 10-12 minutes to restore their crispiness.
Tips to Make Buffalo Chicken Egg Rolls
- Make sure your oil is hot enough before frying, as this keeps the egg rolls crispy.
- Don’t overload the frying pan with too many egg rolls at once; this can affect cooking time and texture.
- For extra flavor, consider adding diced green onions or crumbled blue cheese to the filling.
Variation
You can try different fillings by substituting the chicken with shredded pork or turkey. You might also add vegetables like spinach or bell peppers for a fresh twist.
FAQs
1. Can I bake these egg rolls instead of frying?
Yes, you can bake them! Brush them lightly with oil and place them on a baking sheet. Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown.
2. Can I use store-bought rotisserie chicken?
Yes, using rotisserie chicken is an excellent time-saver and adds great flavor.
3. How can I make these egg rolls spicier?
To make them spicier, use a hotter buffalo sauce or add crushed red pepper flakes to the filling.
Buffalo Chicken Egg Rolls
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for a quicker option.
- 1/2 cup buffalo sauce Use your favorite brand.
- 1 cup shredded mozzarella or Monterey Jack cheese Replace with any cheese of your choice.
- 10-12 pieces egg roll wrappers Look for them in the refrigerated section.
- water for sealing Use sparingly to moisten edges.
- 2-3 cups vegetable oil For frying, use a neutral oil.
Instructions
Preparation
- In a medium bowl, combine the shredded chicken, buffalo sauce, and shredded cheese. Mix until the chicken is well coated and the cheese is distributed.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you like a diamond. Place about 2-3 tablespoons of the chicken filling just below the center.
- Fold the bottom corner up over the filling. Fold in the two side corners towards the center, making an envelope shape.
- Moisten the top corner edge with a little water using your finger. Roll the wrapper up tightly from the bottom towards the moistened top corner to seal the egg roll. Repeat with the remaining filling and wrappers.
Cooking
- Heat the vegetable oil in a large heavy-bottomed skillet or pot over medium-high heat until it reaches 350°F (175°C). Achieving and maintaining the correct oil temperature is key to preventing sogginess.
- Carefully add 3-4 egg rolls to the hot oil, making sure not to overcrowd the pan. Frying in small batches allows the oil temperature to stay consistent and ensures even cooking and crispness.
- Fry for 3-5 minutes, turning occasionally, until the egg rolls are golden brown and crispy on all sides.
- Using tongs, remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
- Allow the oil to return to 350°F (175°C) before adding the next batch. Repeat the frying process with the remaining egg rolls.
Serving
- Serve hot, perhaps with a side of ranch or blue cheese dressing for dipping.