Description
Get ready to experience the ultimate fusion of flavors with these mouthwatering Buffalo Chicken Dip Egg Rolls! Crispy on the outside and bursting with a creamy, spicy filling, these appetizers are the perfect way to satisfy your cravings for both comfort food and game-day snacks.
Ingredients
- 2 cup cooked and shredded chicken
- 8 ounce cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 egg roll wrappers
- 1 tablespoon vegetable oil
- 1/4 cup water
Instructions
1. Start by combining all the dip ingredients in a large bowl. Using a hand mixer or a sturdy spoon, mix the cooked and shredded chicken, softened cream cheese, buffalo wing sauce, ranch (or blue cheese) dressing, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder until the mixture is well blended and creamy.
2. Taste the dip and adjust the seasoning as needed. For a spicier kick, add a bit more buffalo wing sauce. If you prefer a milder flavor, you can increase the amount of ranch dressing or cream cheese.
3. Cover the bowl with plastic wrap and refrigerate the buffalo chicken dip for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
4. Now, it’s time to wrap the chilled buffalo chicken dip in crispy egg roll wrappers. Lay an egg roll wrapper on a clean, flat surface with one point facing you (like a diamond).
5. Scoop about 2-3 tablespoon of the buffalo chicken dip onto the center of the wrapper. Fold the bottom corner over the filling, tucking it tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
6. Brush the top corner of the wrapper with a little water to seal the egg roll. Finally, roll the egg roll tightly from the bottom to the top, pressing firmly to secure the edge.
7. Repeat this process with the remaining egg roll wrappers and buffalo chicken dip, placing the assembled egg rolls on a baking sheet lined with parchment paper to prevent sticking.
8. In a large, heavy-bottomed pot or deep fryer, pour about 2-3 inches of vegetable oil. Heat the oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
9. Carefully lower the egg rolls into the hot oil, a few at a time, making sure not to overcrowd the pot. Fry the egg rolls for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
10. Remove the fried egg rolls from the oil and drain them on a paper towel-lined plate.
11. Serve the hot, crispy Buffalo Chicken Dip Egg Rolls with your choice of ranch dressing or blue cheese dressing for dipping. For an extra touch of flavor and presentation, you can garnish them with chopped green onions and shredded cheddar cheese.
Notes
To make Buffalo Chicken Dip Egg Rolls gluten-free, you can use gluten-free egg roll wrappers. Additionally, ensure that all ingredients used are labeled gluten-free.
You can prepare Buffalo Chicken Dip Egg Rolls in advance. After assembling, refrigerate them for up to a day before frying or freeze un-fried egg rolls with parchment paper between layers.
The best way to reheat leftover Buffalo Chicken Dip Egg Rolls is by placing them in an oven preheated to 350°F for about 10-15 minutes or in an air fryer at 350°F for around 5-7 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 15 grams
- Cholesterol: 40 milligrams