I always get excited about making buffalo chicken egg rolls because they’re just so delicious that I just can’t stop eating them! It’s hard to think of what dish to prepare everyday so I try to be as creative as possible with what I have in my fridge and pantry. So when I saw some chicken breasts, a pack of egg roll wrappers, and some vegetables in my refrigerator, making delicious chicken egg rolls is what I came up with. It’s probably one of the best dishes I made!
I have two methods of cooking and tenderizing the chicken. I either slow cook it or use an instant pot. Although buying cooked rotisserie chicken is also an option if I want to save time. I like dishes with a spicy kick, so I’m adding a bit of hot sauce in my egg roll filling. You can totally use your favorite buffalo sauce for an upgrade of flavors.
Let me just say that this is a really filling meal because you have chicken, vegetables, and cheese inside each buffalo chicken roll. I used blue cheese but you can also use feta. I strayed away from deep frying them to lessen the use of oil and pop them in the oven instead. Don’t worry because these chicken egg rolls will still come out as crispy as you want them to be.
I promise you that these crunchy rolls have a complex combination of flavors in every bite. It is perfectly savory, spicy, and tangy because of the hot sauce and cream cheese mixture. It also has a distinct sharpness because of the blue cheese. It’s typically paired with creamy but serving chicken egg roll with an extra flavorful blue cheese dressing is definitely an upgrade.
How To Make Buffalo Chicken Egg Rolls
This easy egg roll recipe mixes meaty chicken breast, carrots, scallions, hot sauce, cream cheese, and blue cheese for an incredible filling. Enjoy every crunchy bite of these buffalo chicken egg rolls with a creamy and tangy blue cheese dressing.
Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook on High for 4 hours. Remove and shred with two forks, and discard the liquid.
To make in the instant pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on High pressure for 15 minutes, natural release. Discard liquid and shred with two forks.
Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the shredded chicken, blue cheese, carrots, and scallions and mix well, making 3 cups.
One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
Fold the left and right corners toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers and filling.
Spray all sides of the egg rolls with oil using your fingers to evenly coat. Preheat the oven to 400 degrees F. Spray a sheet pan with oil.
Transfer the egg rolls to the baking sheet and cook until browned and crisp for about 16 to 18 minutes, turning halfway.
Serve immediately, with dipping sauce on the side, if desired.
In batches, cook at 370 degrees F for 8 to 9 minutes, turning halfway through until golden brown.
Blue Cheese Dressing:
Combine the above ingredients and chill for one hour before serving.
Serve the crunchy chicken egg rolls immediately, with dipping sauce on the side, if desired.
- Calories: 606.79kcal
- Fat: 40.73g
- Saturated Fat: 10.68g
- Trans Fat: 0.05g
- Monounsaturated Fat: 12.98g
- Polyunsaturated Fat: 15.43g
- Carbohydrates: 40.09g
- Fiber: 1.72g
- Sugar: 1.40g
- Protein: 19.14g
- Cholesterol: 69.62mg
- Sodium: 1116.08mg
- Calcium: 137.07mg
- Potassium: 284.43mg
- Iron: 2.92mg
- Vitamin A: 143.02µg
- Vitamin C: 15.29mg
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