Ingredients
Scale
- 1 pound cooked chicken breast or rotisserie chicken, shredded
- ½ cup buffalo sauce (adjust to taste)
- ¼ cup ranch dressing
- 1 bunch green onions, thinly sliced
- 8 ounces cream cheese, softened
- 8 ounces sharp cheddar cheese, shredded
- Pinch of garlic powder or onion powder (optional)
- 16 egg roll wrappers (1 pound)
- Vegetable oil (for frying)
- Salt and pepper (to taste)
- 1 cup hot sauce
- ½ cup butter
- 1 teaspoon Worcestershire sauce
- Dash of cayenne pepper
- Salt and pepper (to taste)
Instructions
- Create the Buffalo sauce by combining hot sauce, butter, Worcestershire sauce, cayenne pepper, salt, and pepper in a skillet over medium-low heat.
- In a mixing bowl, shred the cooked chicken and mix with green onions, buffalo sauce, ranch dressing, salt, pepper, garlic or onion powder, cheddar cheese, and cream cheese.
- Assemble the egg rolls by placing the chicken mixture on a wrapper, rolling tightly, and sealing the edges with water.
- Fry the egg rolls in hot vegetable oil until golden brown and crispy, about 3-4 minutes per side.
- Serve warm with dipping sauces like buffalo sauce or ranch dressing.
Notes
Ensure cream cheese is softened for easier mixing.
Fry in smaller batches to maintain crispiness.
Experiment with different sauces to customize flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 14
- Cholesterol: 60