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Savory Buffalo Chicken Egg Rolls accompanied by zesty dips and crisp celery sticks for a delicious and satisfying snack

Buffalo Chicken Egg Rolls

These Buffalo Chicken Egg Rolls are crispy on the outside, but filled with my creamy buffalo chicken dip. Make in an air fryer or deep fryer.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 12
Calories 260 kcal

Ingredients
  

  • 1.5 lbs Chicken thighs boneless and skinless
  • 1.5 tbsp Ranch seasoning
  • 1/2 tsp Smoked Paprika
  • 1 cup Frank's Red Hot Sauce I used Frank’s Red Hot
  • 8 oz cream cheese softened, plain, or flavored one like onion and chive would work
  • 1/4 cup sour cream
  • 1/2 cup green onions thinly sliced
  • 1/2 cup shredded cheese sharp or mild cheddar
  • 12 egg roll wrappers
  • Oil for frying

Instructions
 

For the filling

  • Add the chicken thighs, ranch seasoning, smoked paprika, and hot sauce into the Instant Pot cooking pot. Mix to combine
  • Pressure cook the chicken on High for 10 minutes.
  • Use the Quick release setting to remove the steam
  • Remove the chicken thighs from the cooking pot and shred the meat.
  • Turn on the sear/saute function to medium/low. Add the cream cheese and mix until smooth.
  • Allow the filling to cool completely before using

For the egg rolls

  • Add a few tablespoons of filling (about 2-3 tbsp of dip) to the center of the egg roll wrapper
  • Fold the egg roll - I use water to seal the edges. Repeat until all filling is used.
  • Heat Oil in a frying pan to 350 degrees
  • Add the egg rolls to the oil and cook until golden brown (about 3-4 minutes total - if doing more of a shallow fry, then split the time evenly so both sides are cooked)
  • Remove from the oil and allow to drain on a cooling rack or a plate lined with paper towels
  • Serve with blue cheese dressing and hot sauce in separate dipping cups with sliced green onions

Notes

    • Using leftover chicken: If using leftover rotisserie chicken, you can simply add it to a large bowl with the spices and other ingredients, then stir to combine. 

Air Fryer Buffalo Chicken Egg Rolls

This recipe works well in the air fryer. To make air fryer egg rolls, you should:
  • Preheat your air fryer for 5 minutes at 400 degrees
  • Add the egg rolls in a single layer to your air fryer basket. You will likely need to do this recipe in two batches.
  • Spray your egg rolls generously with a nonstick cooking spray (I use avocado oil spray)
  • Air fryer for 8-10 minutes. I flip them halfway through and spray them with oil again

Baked Buffalo Chicken Egg Rolls

  • Preheat your oven to 425 degrees
  • Layer your egg rolls on a baking sheet in a single layer
  • Spray your egg rolls generously with cooking spray
  • Bake for 15-18 minutes, or until golden brown. I flip them halfway through and spray them with oil again

Nutrition

Calories: 260kcal | Carbohydrates: 11g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 82mg | Sodium: 885mg | Potassium: 204mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 16mg | Calcium: 92mg | Iron: 1mg
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