Buffalo Chicken Egg Rolls
Crispy Egg Rolls stuffed with Buffalo Chicken Dip and Fried until Crispy. Serve with Ranch dip!
Ingredients
- 15 Egg Roll Wrappers
- 16 oz Shredded Cooked Chicken Breast
- 8 oz Cream Cheese softened
- 1/2 cup Mild Crumbled Blue Cheese
- 4 oz Shredded Cheddar Cheese
- 1/2 cup Buffalo Sauce Be sure to choose the buffalo sauce and not the hot sauce
- 1 tbsp Ranch Seasoning
- 2 Green Onions finely diced
- water to seal the egg rolls
- oil to fill the bottom of the pan 1.5 to 2 inches high.
Instructions
- Combine the chicken, softened cream cheese, blue cheese, cheddar cheese, green onions, and ranch seasoning in a bowl.
- Add in your Buffalo Sauce and combine.
- Lay out one egg roll wrapper on a cutting board with a point facing toward you so that it looks like a diamond.
- Add a large scoop of buffalo chicken filling to the bottom half of the egg roll wrapper. Fold the bottom corner over the filling and then add water along the edges that are still on the cutting board.
- Fold over the side corners toward the middle and then roll the egg roll wrapper up toward the top corner.
- Repeat with remaining egg roll wrappers and lay the egg rolls on a baking sheet as you are done.
- Heat the oil in a large shallow pan on medium heat.
- Working in batches cook the egg rolls on both sides until they are golden brown.
- Serve with Ranch Dressing