Ingredients
Scale
- 1 pound cooked chicken breast or rotisserie chicken, shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 1/4 cup ranch dressing
- 1 bundle of green onions, thinly sliced
- 8 oz cream cheese, softened
- 8 oz sharp cheddar cheese, shredded
- Pinch of garlic powder or onion powder (optional)
- 16 oz egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Make the buffalo sauce: Combine hot sauce, butter, Worcestershire sauce, cayenne, salt, and pepper in a skillet over medium heat until melted.
- Prepare the filling: In a bowl, mix shredded chicken, green onions, buffalo sauce, ranch dressing, garlic powder, cream cheese, and cheddar.
- Assemble the egg rolls: Place a wrapper in a diamond shape, add filling, and roll tightly, sealing edges with water.
- Fry the egg rolls: Heat oil in a pan, fry egg rolls until golden brown, then drain on paper towels.
- Serve: Enjoy hot with ranch or buffalo sauce for dipping.
Notes
Ensure oil is hot enough to achieve a crispy texture.
Adjust buffalo sauce for desired spice level.
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 1
- Sodium: 500
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 8
- Cholesterol: 40