Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls are filled with a creamy filling of rotisserie chicken, cheddar cheese, mozzarella, buffalo sauce, and ranch seasoning. They are cooked crispy in an air fryer, but can also be fried in oil or baked in the oven.

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Prep Time 15

Cook Time 8

Total Time 23

Servings: 8 egg rolls

Course: Appetizer, Snack

Cuisine: American

Calories: 251

Ingredients Method Notes

Ingredients

2 cups (280 g) shredded or finely diced rotisserie chicken
4 ounces softened cream cheese
1/4 cup plus extra for serving buffalo sauce
1 cup (113 g) shredded sharp cheddar cheese
1 cup (113 g) shredded mozzarella cheese
1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix
8 egg roll wrappers
for assembly water
for serving ranch or blue cheese dressing

Method

Instructions

In a large bowl, combine the diced chicken, softened cream cheese, buffalo sauce, shredded cheddar, shredded mozzarella, and ranch seasoning. Stir until the mixture is thoroughly combined.
Lay one egg roll wrapper on a clean surface. Place approximately 1/3 cup of the chicken mixture in the center of the wrapper.
Lightly wet the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the left and right sides. Roll the wrapper tightly toward the top corner to seal the filling inside.
Preheat your air fryer to 400°F. Place the egg rolls in the basket in a single layer, ensuring they are not touching.
Spray the tops of the egg rolls with nonstick cooking spray. Air fry for 3-4 minutes, then flip them over, spray again, and cook for an additional 3-4 minutes until golden brown and crispy.
Serve the egg rolls hot with ranch dressing, blue cheese dressing, or extra buffalo sauce for dipping.

Notes

To bake in the oven: Preheat to 400°F and bake on a parchment-lined sheet for 15-20 minutes. To deep fry: Heat 2-3 inches of oil to 365°F and fry for 3 minutes until golden.