In the world of appetizers, few dishes pack the punch and flavor of Buffalo Chicken Egg Rolls. These crispy, spicy delights are a fusion of classic Buffalo chicken flavors wrapped in a convenient, portable egg roll wrapper. Whether you’re looking for a crowd-pleasing party snack or a tasty game-day treat, these egg rolls are sure to satisfy your cravings. Join us as we explore the magic of Buffalo Chicken Egg Rolls and learn how to make them at home.
Buffalo Chicken Egg Rolls
Equipment
- Dutch Oven
- Chef's knife
- Mixing bowl
- Baking sheet
- Brush (for egg wash)
- Deep fryer
Ingredients
- 1/4 cup rough chopped Orange Pepper
- 1/4 cup rough chopped Red Pepper
- 2 tablespoons rough chopped Hot Banana Peppers
- 3 small Green Onions chopped
- 1/2 teaspoons Minced Garlic
- 2 tablespoons Butter
- 2 large raw Chicken Breasts
- 2 tablespoons Water
- 3- ounce Cream Cheese cut into small cubes
- 3 ounces Blue Cheese crumbled
- 12 Egg Roll Wrappers
Instructions
- The peppers and the green onions just need a rough chop because they are going into the food processor next.
- Place the peppers and the onions in the food processor. Aren’t those colors beautiful?
- Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
- Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
- Let chicken cool, then pull it apart like above, and place in large bowl.
- Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
- Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.
- Serve with ranch dressing and/or spicy ranch.
Notes
- The oven should be preheated at 425 degrees Fahrenheit. Arrange the egg rolls in a single layer on a baking sheet, then lightly coat each side with olive oil.
- Bake for 10–12 minutes on the center rack, then turn and continue cooking for another 8–10 minutes, or until golden brown.
- While it’s not strictly required, flipping food in an air fryer helps ensure a more even browning.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 149kcal |
| Carbohydrates | 9g |
| Protein | 6g |
| Fat | 10g |
| Saturated Fat | 3g |
| Sodium | 349mg |
| Iron | 1mg |
| Calcium | 63mg |
| Vitamin A | 160IU |
| Potassium | 81mg |
How Long Can Chicken Egg Rolls Sit Out?
A perishable product (such as meat or poultry) may not be safe if it has been left out at room temperature for more than two hours overnight. Regardless of how nice it looks and smells, discard it. Never check if food is ruined by tasting it.
How Do You Store Homemade Egg Roll Wrappers?
Initially, unroll them, lay them flat on wax paper, one at a time, and stack them with wax paper in between before freezing. Next, place them in the freezer.
