These chicken egg rolls are the ultimate combination of crunchy, creamy, and flavorful. They're packed with tender shredded chicken, spicy buffalo sauce, and melty ooey-gooey cheese. They’re perfect for game days, parties, or any kind of get-together. Plus, they're so, so easy to make!
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Why I Love This Recipe
This recipe comes straight from my best friend, Eric. It's his go-to appetizer to whip up for game nights - especially our highly competitive Catan nights. Everyone always raves about these when he makes them, and the last egg roll is always fought over.
The same is also true when I make them for the wife and kids. The whole crew devours them, and we hardly ever have leftovers.
My favorite thing about these chicken egg rolls though is how effortless they are to make. It's one of those super rare recipes that requires hardly any prep time and hardly any cooking time. And that's a huge win-win for me on busy weeknights where making anything intricate is out the window.
Ingredients
Here's everything you'll need to make these chicken egg rolls:
- 8 oz cooked chicken, shredded
- ¼ cup buffalo sauce
- 2 tablespoon ranch dressing
- 4 green onions, sliced
- 4 oz cream cheese
- 4 oz cheddar cheese, grated
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 8 egg roll wrappers
- Vegetable oil for frying
How to Make Chicken Egg Rolls
Just a handful of simple steps are all you have to follow to make these shredded chicken egg rolls.
Step 1: Prepare the Filling
In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, green onions, cream cheese, cheddar cheese, garlic powder, and onion powder.
Mix until everything is evenly combined and creamy.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface. Spoon the chicken mixture onto one side of the wrapper.
Fold the bottom edge over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
Heat vegetable oil in a deep skillet over medium heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy. Be sure not to overcrowd the pan.
Step 4: Drain Excess Oil
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 5: Serve and Enjoy
Serve warm with your favorite dipping sauces like ranch or extra buffalo sauce. Garnish with celery sticks, carrot sticks, or a sprinkle of chopped parsley for a fun presentation.
My Expert Tips
- Seal Tight: Make sure to seal the edges of the wrappers well to prevent the filling from leaking during frying.
- Control the Heat: Keep the oil temperature steady to ensure even cooking and a crispy exterior.
- Use Rotisserie Chicken: For a quick and flavorful option, use store-bought rotisserie chicken.
- Air Fry For A Healthier Take: For a healthier twist, air fry the egg rolls at 375°F for about 8-10 minutes, flipping halfway.
FAQ's About This Chicken Egg Rolls Recipe
Can I bake these egg rolls instead of frying?
Yes! Bake them in a preheated 400°F oven for about 15-20 minutes, flipping halfway through, until golden and crispy.
What other dipping sauces pair well with these egg rolls?
Blue cheese dressing, honey mustard, or even a creamy sriracha mayo make fantastic options.
Can I freeze these egg rolls?
Absolutely. Freeze the uncooked egg rolls on a baking sheet, then transfer them to a freezer-safe bag. Fry them straight from frozen, adding an extra minute or two of cook time.
How Do I Store And Reheat Leftovers?
If you have leftover chicken egg rolls, follow these tips to keep them fresh and delicious:
- Refrigerate Properly: Let the egg rolls cool completely before storing. Then, once cool, place them in an airtight container or wrap them tightly with aluminum foil or plastic wrap to maintain their crispiness. Store in the refrigerator for up to 3-4 days.
- Reheat for Crispy Perfection: To bring back their crispy texture, reheat the egg rolls in an air fryer or oven at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it can make them soggy.
- Freeze for Later: If you want to save them for a longer period, freeze the egg rolls. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen egg rolls to a freezer-safe bag or container and store them for up to 2 months.
- Reheating Frozen Egg Rolls: To reheat from frozen, bake them in a preheated oven at 400°F (200°C) for 12-15 minutes or until heated through and crispy. No need to thaw them first!
My Final Thoughts
These chicken egg rolls are the perfect combination of crispy and creamy with a spicy kick. Whether you’re hosting a party or just craving something indulgent, they’ll quickly become a favorite. I hope you enjoy them as much as we do—don’t forget to share your experience in the comments below!
More Chicken Recipes to Try Next
- Breaded chicken without eggs
- Bojangles fried chicken recipe
- Church's chicken
- Raising Cane's chicken
- Cava's chicken
- Chicken fritters
Quick and Easy Chicken Egg Rolls Recipe
These chicken egg rolls are the ultimate combination of crunchy, creamy, and flavorful. They're packed with tender shredded chicken, spicy buffalo sauce, and melty ooey-gooey cheese. They’re perfect for game days, parties, or any kind of get-together. Plus, they're so, so easy to make!
Ingredients
- 8 oz cooked chicken, shredded
- ¼ cup buffalo sauce
- 2 tablespoon ranch dressing
- 4 green onions, sliced
- 4 oz cream cheese
- 4 oz cheddar cheese, grated
- ⅛ teaspoon garlic powder
- ⅛ teaspoon Onion powder
- 8 egg roll wrappers
- Vegetable oil for frying
Instructions
1. In a mixing bowl, shred the cooked chicken. Add sliced green onions, buffalo sauce, ranch dressing, salt, pepper, garlic or onion powder, shredded cheddar cheese, and softened cream cheese. Mix thoroughly until everything is evenly combined.
2. Assemble the egg rolls by taking a small bowl of water and brushing the edges of an egg roll wrapper.
3. Place the buffalo chicken mixture on one side of the wrapper. Fold the side closest to the filling over it, then fold in the left and right edges to enclose the sides.
4. Roll tightly and seal the final edge with a bit of water. Repeat with the remaining filling and wrappers.
5. Heat neutral oil in a deep skillet over medium to medium-low heat. Once the oil is hot, fry the egg rolls in batches, ensuring not to overcrowd the pan.
6. Fry until the wrappers are golden brown and crispy, making sure they cook evenly without burning. Adjust the heat as needed to avoid overcooking the outside while leaving the inner wrapper uncooked.
7. Once fried, transfer the egg rolls to a plate lined with paper towels to drain any excess oil.
8. Serve warm with your favorite dipping sauces like buffalo sauce or ranch. Garnish with celery sticks, carrot sticks, and chopped parsley for a finishing touch. Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 297Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 564mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 14g
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