Can I use fresh chicken instead of canned?

Absolutely! About 2 cups of shredded cooked chicken breast or rotisserie chicken works perfectly. Just make sure it's finely shredded and well-seasoned with salt and pepper.

My egg roll wrappers keep tearing. What am I doing wrong?

Egg roll wrappers can tear if they dry out. Keep the stack covered with a damp paper towel while you work. Also, be gentle when rolling and avoid overfilling, which puts pressure on the wrapper.

Can I bake these instead of frying?

Yes! Arrange them on a parchment-lined baking sheet, lightly spray or brush with oil, and bake at 425°F for 15-20 minutes, turning halfway, until golden and crispy. They won't be quite as crunchy as fried, but still delicious.

How can I make these less spicy for kids?

Reduce the buffalo sauce by half and increase the ranch dressing to balance. You could also use a milder buffalo sauce or even a BBQ sauce for a different but still delicious flavor profile.

Buffalo Chicken Egg Rolls Recipe

Name: Buffalo Chicken Egg Rolls Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
Ingredients: 2-10 oz cans canned chicken breast, well-drained; 8 oz cream cheese; 1/2 cup buffalo sauce; 1 cup shredded cheddar cheese; 1/2 cup ranch dressing; 12 egg roll wrappers; 2 tablespoons water; Oil for frying

Description

A delightful fusion of classic buffalo chicken flavors encased in a crispy, golden egg roll wrapper. These Buffalo Chicken Egg Rolls are perfect for a party appetizer, game day snack, or any occasion where finger food is a must. They’re packed with creamy, spicy, and cheesy goodness that pairs perfectly with a side of ranch dressing for dipping!

Ingredients

Units Scale

Filling

2–10 oz cans canned chicken breast, well-drained
8 oz cream cheese
1/2 cup buffalo sauce
1 cup shredded cheddar cheese
1/2 cup ranch dressing

Wrappers and Assembly

12 egg roll wrappers
2 tablespoons water

For Frying

Oil for frying

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Instructions

Prepare the Filling
In a medium mixing bowl, combine the canned chicken, cream cheese, and buffalo sauce. Microwave the mixture in 30-second intervals, stirring after each session, until the ingredients are fully combined and creamy. Next, add the shredded cheddar cheese and ranch dressing. Stir until all components are well-blended.
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond orientation. Place about 3 tablespoons of the prepared chicken mixture near the center. Fold the sides of the wrapper inward, fold up the bottom tightly, and roll it up. Seal the top edge with a few drops of water to ensure it stays closed. Repeat this process for all egg rolls.
Frying Method
Prepare a plate by lining it with paper towels. Heat about 1 inch of oil in a medium skillet over medium heat until the oil reaches 350°F. Alternatively, you can use a deep fryer set to 350°F. Add the egg rolls to the oil, ensuring they do not touch. Fry each side for 1-2 minutes or until golden brown. Work in batches if necessary. Once cooked, transfer the egg rolls to the prepared plate to absorb excess grease.
Air Frying Method
Preheat your air fryer to 400°F. Place the egg rolls seam-side down in the basket. Cook for 12 minutes, flipping them halfway through to ensure even crispiness.
Serve
Allow the cooked egg rolls to cool slightly on a paper towel-lined plate. Serve immediately with ranch dressing for dipping.

Notes

Lay out all your egg roll wrappers before assembling to streamline the process.
Keep a small bowl of water nearby to seal the edges of the wrappers securely.
Avoid overfilling the egg rolls; stick to around 3 tablespoons for the best results.
Place prepared egg rolls seam-side down to prevent them from unraveling during cooking.
Cool fried egg rolls on a paper towel-lined plate to remove excess oil and achieve the perfect texture.
These egg rolls are best served immediately but still taste delicious at room temperature.

Nutrition

Serving Size: 1 egg roll
Calories: 210kcal
Sugar: 1g
Sodium: 430mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 9g
Cholesterol: 35mg