Buffalo Chicken Dip Egg Rolls
This recipe combines buffalo chicken dip and egg rolls for a delicious snack or appetizer.
Equipment
- Frying pan
- Mixing bowl
Ingredients
For the Buffalo Chicken Dip
- 2 cups cooked and shredded chicken about 2 large chicken breasts
- 8 ounces cream cheese softened
- ½ cup buffalo wing sauce Frank’s RedHot is a classic!
- ½ cup ranch dressing or blue cheese dressing, if you prefer
- ½ cup shredded cheddar cheese
- ¼ cup chopped green onions
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Egg Rolls
- 12 pieces egg roll wrappers
- 1 tablespoon vegetable oil
- ¼ cup water for sealing the egg rolls
- to taste amount vegetable oil for frying
Instructions
- In a mixing bowl, combine the shredded chicken, cream cheese, buffalo wing sauce, ranch dressing, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder. Mix well.
- Place an egg roll wrapper on a clean surface. Add a spoonful of the buffalo chicken mixture in the center. Moisten the edges with water, fold the wrapper, and seal tightly.
- Heat vegetable oil in a frying pan over medium heat. Fry the egg rolls until golden brown and crispy, about 2-3 minutes on each side.
Notes
Serve with ranch dressing or blue cheese dressing for dipping. Garnish with additional chopped green onions and shredded cheddar cheese if desired.