Buffalo Chicken Rolls (Print Version)
# Ingredients:
→ Inside Mixture
01 -
1/2 cup chopped green onions
02 -
2 cups shredded chicken, freshly cooked
03 -
1 cup room temp cream cheese
04 -
1 cup freshly grated sharp cheddar cheese
05 -
1/2 cup buffalo sauce (or adjust to your liking)
06 -
Salt and black pepper, freshly cracked, to taste
→ Putting It Together
07 -
12 wrappers for egg rolls
08 -
One large egg, beaten (for sticking edges)
09 -
Frying oil (or use for brushing if baking)
→ To Dip
10 -
Either ranch or blue cheese dressing
11 -
Extra buffalo sauce for topping
# Instructions:
01 -
Throw shredded chicken, cream cheese, cheddar, buffalo sauce, and chopped green onions into a big mixing bowl and stir until it's all blended. Adjust salt and pepper to suit your taste buds.
02 -
Lay an egg roll wrapper flat like a diamond. Scoop 2-3 tablespoons of filling in the middle. Fold up the bottom corner, tuck in the sides, and roll toward the top. Seal it shut with beaten egg, like you're sealing a little envelope.
03 -
Pour about an inch of oil into a big pan and heat on medium. Fry the egg rolls a few at a time for 2-3 minutes on each side until they're golden and crisp. Set them on paper towels to drain the extra oil.
04 -
Preheat your oven to 425°F (220°C). Place the rolls on a baking sheet lined with parchment. Brush with a bit of oil and bake for 15-20 minutes, flipping halfway so they cook evenly.
05 -
Serve these crunchy goodies warm alongside ranch or blue cheese for dipping, and drizzle on extra buffalo sauce if you want more heat.
# Notes:
01 -
Freeze uncooked rolls for later and tack on extra time when cooking.
02 -
Adjust the amount of buffalo sauce depending on how spicy you like it.
03 -
Mix up some ranch dressing with a splash of buffalo sauce for a fun dipping twist!