Buffalo Chicken Egg Rolls are a type of appetizer or snack that consists of shredded chicken that is tossed in buffalo sauce and then rolled in an egg roll wrapper along with a blend of shredded cheese, diced celery, and sometimes other ingredients like ranch dressing or blue cheese. The egg rolls are then fried until crispy and served hot, often with additional buffalo sauce or other dipping sauces on the side.
PREPARING THE CHICKEN
To prepare the chicken for Buffalo Chicken Egg Rolls, you can start by cooking boneless, skinless chicken breasts or thighs until they are fully cooked and no longer pink inside. Then, shred the cooked chicken into small pieces and mix it with your desired amount of buffalo sauce until the chicken is well coated. If you don't have pre-made buffalo sauce, you can make your own by combining hot sauce, melted butter, and a touch of honey or brown sugar to taste. Once the chicken is coated in the buffalo sauce, it is ready to be used as a filling for the egg rolls.
To prepare Buffalo Chicken Egg Rolls
You can follow these general steps:
Take an egg roll wrapper and place it on a clean surface, with one corner pointing towards you.
Add a small amount of the buffalo chicken filling to the center of the wrapper, along with some shredded cheese and diced celery.
Fold the corner closest to you over the filling, then fold the two side corners towards the center.
Roll the egg roll wrapper away from you to enclose the filling, making sure to keep the roll tight.
Brush the edges of the egg roll wrapper with a small amount of water or beaten egg to help seal it closed.
Repeat with the remaining egg roll wrappers and filling until you have made as many egg rolls as desired.
Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).
Carefully place the egg rolls in the hot oil, a few at a time, and fry for 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the hot Buffalo Chicken Egg Rolls with additional buffalo sauce or your favorite dipping sauce. Enjoy!
Here are some tips, variations, and storing information for Buffalo Chicken Egg Rolls:
Tips:
Make sure to seal the egg roll wrappers tightly to prevent the filling from leaking out during frying.
Use a deep-frying thermometer to ensure the oil stays at a consistent temperature.
Let the cooked egg rolls cool for a few minutes before serving to prevent burns.
Variations:
Add other ingredients to the filling, such as diced carrots, onions, or bell peppers.
Use different types of cheese, such as blue cheese or cheddar.
Swap out the buffalo sauce for a different sauce, such as BBQ sauce or sweet chili sauce.
Storing:
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3-4 days.
To reheat, place the egg rolls on a baking sheet and bake in the oven at 350°F (180°C) for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in the air fryer for a few minutes.
Note that reheated egg rolls may not be as crispy as freshly fried ones.
Ingredients:
- 2 cups cooked and shredded chicken
- 1/2 cup buffalo sauce
- 1 cup shredded cheese
- 1 cup diced celery
- 12 egg roll wrappers
- Vegetable oil, for frying
- Water or beaten egg, for sealing
.webp "How To Make Buffalo Chicken Egg Rolls")
Instructions:
In a bowl, mix the shredded chicken with the buffalo sauce until well coated.
Add the shredded cheese and diced celery to the bowl, and mix well.
Take an egg roll wrapper and place it on a clean surface, with one corner pointing towards you.
Add a small amount of the buffalo chicken filling to the center of the wrapper.
Fold the corner closest to you over the filling, then fold the two side corners towards the center.
Roll the egg roll wrapper away from you to enclose the filling, making sure to keep the roll tight.
Brush the edges of the egg roll wrapper with a small amount of water or beaten egg to help seal it closed.
Repeat with the remaining egg roll wrappers and filling until you have made as many egg rolls as desired.
Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).
Carefully place the egg rolls in the hot oil, a few at a time, and fry for 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the hot Buffalo Chicken Egg Rolls with additional buffalo sauce or your favorite dipping sauce. Enjoy!