Spicy Chicken Rolls (Print Version)
# Ingredients:
→ Stuffing
01 -
1 cup cheddar cheese, shredded freshly
02 -
1/2 cup finely chopped green onions
03 -
1 cup cream cheese at room temperature
04 -
1/2 cup buffalo wing sauce, adjust as needed
05 -
2 cups cooked chicken, shredded fresh
06 -
Salt and ground black pepper to your taste
→ Assembly
07 -
Some oil for frying or brushing if baking
08 -
12 wrappers for egg rolls
09 -
1 large egg, beaten to seal rolls
→ To Serve
10 -
Drizzle extra buffalo sauce if you'd like
11 -
Serve with your favorite ranch or blue cheese dip
# Instructions:
01 -
Toss shredded chicken, buffalo sauce, soft cream cheese, cheddar, and green onions together in a big bowl. Taste test, then sprinkle in salt and pepper until it's seasoned to your liking.
02 -
Lay an egg roll wrapper flat in front of you, filling in the center with 2-3 tablespoons of your mixture. Fold the bottom corner up, tuck in the sides, and roll snugly to the top. Seal the edge with beaten egg, like closing an envelope.
03 -
Warm about an inch of oil in a large pan over medium. Once hot, fry a few rolls at a time, turning after 2-3 minutes until they’re golden and crunchy. Let them rest on paper towels to soak up excess oil.
04 -
Set your oven to 425°F (220°C), line rolls on a baking sheet with parchment, brush lightly with oil, and bake them for around 15 to 20 minutes. Flip them halfway to get an even crisp on all sides.
05 -
Savor these crunchy treats immediately! Serve them with ranch, blue cheese, and extra buffalo sauce for dipping.
# Notes:
01 -
Freeze uncooked rolls ahead of time. When ready, cook them straight from frozen and just extend the cook time a bit.
02 -
Reduce or add more buffalo sauce depending on how much kick you want.
03 -
Blend buffalo sauce with ranch if you’re looking for an incredible dipping option!