Yield
12 servings
Time
30 minutes
Enjoy all the classic flavor of spicy buffalo chicken wrapped up in a crispy and finger-food-friendly egg roll. Easy to prepare and fry in 30 minutes or less!
‣ 20 ounce canned chicken, drained and shredded (if not already) ‣ 8 ounce cream cheese, softened ‣ 1/2 cup buffalo wing sauce ‣ 1 cup cheddar cheese, shredded ‣ 1/2 cup ranch dressing, plus more for serving (optional) ‣ 12 egg roll wrappers ‣ 4 cup vegetable oil, or enough to fill skillet 1 inch deep
1
Prepare the buffalo chicken filling by adding the chicken, cream cheese, and buffalo wing sauce to a microwave-safe bowl. Microwave the ingredients for 30-second intervals, stirring in between, until the ingredients are melted and thoroughly mixed.
2
Add the cheddar cheese and ranch dressing to the bowl, then mix until combined.
3
Lay out an egg roll wrapper on a flat surface, orienting them toward you so that they look like a diamond. Add a dollop of buffalo chicken mixture to the middle of the wrapper.
4
Fold the left and right points of the wrapper in until they touch but do not overlap.
5
Tightly pull up the bottom corner, covering the previous two corners.
6
Roll the egg roll forward. Wet your fingers and use them to secure the final corner to the top of the egg roll.
7
When ready to fry, heat the vegetable oil in a large skillet to 350 degrees F. Working in batches of three or four, fry the egg rolls until they’re lightly browned on each side, then transfer them to a plate lined with a paper towel.