Ingredients
Scale
For the Filling:
- 3 cups cooked chicken, shredded (about 1 pound or 1 rotisserie chicken breast)
- ½ cup buffalo sauce (Frank’s RedHot recommended)
- 4 ounces cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 3 green onions, thinly sliced (both white and green parts)
- ½ cup celery, finely diced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly:
- 18-20 egg roll wrappers
- 1 small bowl of water (for sealing)
- Vegetable oil for frying (about 6-8 cups), OR cooking spray for baking
For Serving:
- Ranch dressing or blue cheese dressing
- Extra buffalo sauce for drizzling (optional)
- Celery sticks (optional)
Instructions
- Make the filling: In a large mixing bowl, combine shredded chicken with buffalo sauce until well coated. Add softened cream cheese, cheddar cheese, mozzarella cheese, sliced green onions, diced celery, garlic powder, salt, and pepper. Mix thoroughly until everything is evenly distributed and cream cheese is fully incorporated. The mixture should be cohesive but not too wet.
- Prepare workspace: Set up your assembly station with egg roll wrappers (keep covered with damp towel), the chicken filling, and a small bowl of water. Line a baking sheet with parchment paper to hold assembled egg rolls.
- Fill the egg rolls: Place one egg roll wrapper on your work surface positioned like a diamond (point facing you). Place about 3 tablespoons of filling in the center of the wrapper, forming a horizontal log shape, leaving about 2 inches of wrapper on each side. Don’t overfill or they’ll burst during cooking.
- Roll the egg rolls: Fold the bottom corner over the filling, tucking it under tightly. Fold in the left and right corners toward the center, pressing gently to seal. Roll tightly toward the top corner, keeping firm pressure to avoid air pockets. Dip your finger in water and brush the top corner, then finish rolling and press to seal. Place seam-side down on the prepared baking sheet. Repeat with remaining wrappers and filling.
- Frying method: Pour oil into a heavy-bottomed pot to a depth of 2-3 inches. Heat to 350°F-375°F over medium-high heat, monitoring with a thermometer. Working in batches of 3-4 egg rolls (don’t overcrowd), carefully lower egg rolls into hot oil using tongs. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides. Remove with slotted spoon and drain on wire rack set over baking sheet lined with paper towels.
- Baking method: Preheat oven to 425°F. Place assembled egg rolls seam-side down on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Spray generously with cooking spray on all sides, turning to coat evenly. Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy. Spray again after flipping for extra crispiness.
- Serve immediately: Let egg rolls rest for 2-3 minutes after cooking (the filling will be very hot). Serve warm with ranch or blue cheese dressing for dipping, extra buffalo sauce for drizzling, and celery sticks on the side if desired.
Notes
- Wrapper sealing is crucial: Make sure wrapper edges are properly sealed with water or they’ll burst open during cooking. Press firmly to seal.
- Don’t overfill: Too much filling causes egg rolls to burst. Stick to about 3 tablespoons per wrapper.
- Oil temperature matters: Keep oil between 350°F-375°F for crispy, non-greasy results. Too cool and they’ll be soggy; too hot and they’ll burn.
- Make ahead: Assemble egg rolls up to 24 hours ahead and refrigerate, or freeze for up to 3 months. Cook directly from frozen, adding 2-3 minutes to cooking time.
- Leftover filling: If you have extra filling, it makes an excellent dip served warm with tortilla chips or crackers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2-3 egg rolls
- Calories: 385
- Sugar: 2g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg