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
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.
Add the cheddar cheese and ranch dressing to the bowl, then mix until combined.
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.
Fold the left and right points of the wrapper in until they touch but do not overlap.
Tightly pull up the bottom corner, covering the previous two corners.
Roll the egg roll forward. Wet your fingers and use them to secure the final corner to the top of the egg roll.
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.