Buffalo Chicken Eggrolls (3) Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach or roast a small chicken breast (about 5–6 oz) until fully cooked, then shred finely. Measure 1 cup shredded cooked chicken.

In a medium bowl, combine the softened cream cheese, shredded mozzarella, crumbled blue cheese, and hot sauce. Stir until smooth and evenly mixed.

Add the shredded chicken, green onions, garlic powder, black pepper, and salt. Mix thoroughly until the chicken is evenly coated with the cheesy buffalo mixture. Taste and adjust hot sauce or salt as desired.

Prepare a small bowl with the beaten egg (or water). Lay one egg roll wrapper on a clean work surface with a corner pointing toward you (diamond orientation).

Place approximately 1/3 cup of the buffalo chicken filling slightly below the center of the wrapper, leaving about 1/2 inch border on all sides for sealing. Do not overfill—you should have enough filling for three wrappers.

Fold the bottom corner up over the filling, tuck it snugly, then fold the left and right corners toward the center. Brush the top corner lightly with beaten egg (or water) and roll the wrapper tightly to form a sealed egg roll. Repeat with remaining wrappers and filling.

Place each sealed egg roll seam-side down on a plate. If making ahead, refrigerate seam-side down to help seal for 10–15 minutes before cooking.

Fry (recommended for best texture)

Pour about 1/2 to 1 cup vegetable oil into a medium skillet (enough to come about 1/2 inch up the sides) and heat over medium-high until the oil reaches 350°F (or a small piece of wrapper sizzles and browns in about 10–15 seconds). Carefully add the egg rolls seam-side down, leaving space between them. Fry 2–3 minutes per side, turning occasionally, until evenly golden brown and crispy. Use tongs to transfer to a paper towel-lined plate to drain.

Baking (lighter option)

Preheat oven to 425°F (220°C). Lightly spray a baking sheet with nonstick cooking spray. Place egg rolls seam-side down on the sheet and brush or spray lightly with oil. Bake 12–15 minutes, turning once halfway, until golden and crisp. For extra browning, finish under the broiler 1 minute while watching closely.

Let egg rolls rest 1–2 minutes after cooking. Cut each egg roll in half on the diagonal if desired.

Serve warm with ranch or blue cheese dressing and extra hot sauce on the side. Garnish with chopped celery or green onions if using.