Buffalo Chicken Egg Rolls

Golden brown and crispy, these buffalo chicken eggrolls take a classic appetizer and add a bold and flavorful twist!

Course Appetizers

Cuisine American

Keyword buffalo chicken, buffalo chicken egg rolls, buffalo chicken eggrolls, egg rolls, finger food

Prep Time 30

Cook Time 15

Total Time 45

Servings rolls

Calories 281kcal

In a large bowl, add the chicken, buffalo sauce, celery, cream cheese, melted butter, Ranch seasoning, green onions, and cheeses,. Mix until everything is combined. It should be nice and creamy, not watery.
Place an egg roll wrapper on a flat surface pointy side down. Add 2 tablepoons of the chicken mixture in the center of the wrapper.
Fold both of the corners of the wrapper over the center.
Bring up the bottom over the filling and dab your finger in the water and apply it on the upper corner of the wrapper. Finish rolling the egg roll.
Place the egg rolls onto a baking sheet making sure each one is properly sealed.
Fill a deep skillet with the oil you want the oil to come up halfway on the egg roll. Probably and 1 1/2 inches of oil. Heat the oil to 325-250 degrees. Add a few egg rolls into the skillet (don't overcrowd the pan)
Fry for 2-3 minutes then flip and fry another 2-3 minutes (see notes) Remove to a baking sheet lined with paper towels to drain.
Serve with Ranch sauce.

If your oil isn't hot enough, the egg rolls will just become a soggy mess. It's important to use a digital thermometer to keep the temperature regular.
Air Fryer directions: Place in the air fryer and lightly spray them with non stick cooking spray. Cook at 350 degrees Fahrenheit for about 8-10 minutes, or until they turn golden brown and crispy.
Reheat: These egg rolls reheat perfectly in the air fryer 375 degrees for 4-5 minutes.