Spicy & Crispy: Mini Buffalo Chicken Egg Rolls Recipe

Looking for a game-day snack that packs a punch? Or maybe just a fun and flavorful appetizer for your next gathering? Look no further than these irresistible mini buffalo chicken egg rolls! Crispy on the outside, juicy and spicy on the inside, these bite-sized treats are guaranteed to be a crowd-pleaser. This recipe is surprisingly easy to follow, making it perfect for both beginner and experienced cooks. Get ready to impress your friends and family with these addictive little rolls!

Why You’ll Love This Recipe

• Flavor Explosion: The combination of spicy buffalo sauce, tender chicken, and creamy cheese is a match made in heaven.
• Perfect for Sharing: Mini egg rolls are the ideal finger food for parties, potlucks, or even a casual movie night.
• Easy to Make: Despite their impressive taste, these egg rolls are surprisingly simple to prepare.
• Customizable: Adjust the spice level to your liking, or swap out the cheese for your favorite variety.
• Make-Ahead Friendly: Assemble the egg rolls ahead of time and fry them just before serving for ultimate convenience.

Ingredients You’ll Need

• Chicken: 1 pound cooked chicken, shredded. You can use rotisserie chicken, leftover grilled chicken, or even canned chicken (drained well). Rotisserie chicken is the easiest and adds great flavor.
• Cream Cheese: 4 ounces cream cheese, softened. Softened cream cheese is crucial for easy mixing and a smooth, creamy filling.
• Buffalo Wing Sauce: ½ cup buffalo wing sauce (Frank’s RedHot is a classic choice). Adjust the amount to your desired spice level. For a milder flavor, use a buffalo sauce with less heat.
• Cheddar Cheese: ½ cup shredded cheddar cheese. You can also use a blend of cheddar and Monterey Jack for a more complex flavor.
• Green Onions: 2 green onions, thinly sliced. Green onions add a fresh, mild onion flavor that complements the other ingredients.
• Garlic Powder: ½ teaspoon garlic powder. Garlic powder enhances the savory flavor of the filling.
• Egg Roll Wrappers: 20-24 mini egg roll wrappers (also called spring roll wrappers). Make sure to keep them covered with a damp towel while you’re working to prevent them from drying out.
• Vegetable Oil: For frying. Canola oil or peanut oil also work well.
• Optional: Blue cheese dressing or ranch dressing for dipping. Celery sticks and carrot sticks for serving.

Equipment You’ll Need

• Large Bowl
• Mixing Spoon
• Small Bowl (for egg wash)
• Pastry Brush
• Deep Fryer or Large Pot
• Slotted Spoon or Spider
• Paper Towel-Lined Plate

Step-by-Step Instructions

1. Prepare the Buffalo Chicken Filling

In a large bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, cheddar cheese, green onions, and garlic powder. Mix well until everything is evenly combined. Taste and adjust seasonings as needed. If you want more heat, add a dash of cayenne pepper or more buffalo sauce. If you want a richer flavor, add a tablespoon of sour cream.

Pro Tip: Don’t overmix the filling, as this can make the cream cheese become watery. Just mix until everything is well combined.

2. Assemble the Egg Rolls

Place one egg roll wrapper on a clean, flat surface with a corner facing you. Keep the remaining wrappers covered with a damp towel to prevent them from drying out. Place about 1-2 tablespoons of the buffalo chicken filling in the center of the wrapper. Avoid overfilling, as this can make the egg rolls difficult to seal and they may burst during frying.

Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners, creating an envelope shape. Roll the egg roll tightly away from you until you reach the top corner. Dab the top corner with a little bit of egg wash (see step 3) to seal the egg roll completely. Repeat with the remaining wrappers and filling.

Pro Tip: Make sure to roll the egg rolls tightly to prevent them from absorbing too much oil during frying. The tighter the roll, the crispier the egg roll will be.

3. Prepare the Egg Wash (Sealant)

In a small bowl, whisk together one egg with one tablespoon of water. This egg wash will act as a glue to seal the egg rolls and give them a golden-brown color during frying.

4. Fry the Egg Rolls

Heat about 2-3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too hot, the egg rolls will burn on the outside before the filling is heated through. If the oil is not hot enough, the egg rolls will absorb too much oil and become greasy.

Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Pro Tip: Do not overcrowd the fryer. Fry in batches to maintain the oil temperature and ensure even cooking. Overcrowding will lower the oil temperature and result in soggy egg rolls.

5. Serve and Enjoy!

Serve the mini buffalo chicken egg rolls immediately while they are hot and crispy. Offer blue cheese dressing or ranch dressing for dipping, along with celery sticks and carrot sticks for a classic buffalo wing experience.

Tips for Success

• Use High-Quality Ingredients: The better the ingredients, the better the final product will taste. Use fresh chicken, good quality cheese, and your favorite buffalo wing sauce.
• Don’t Overfill: Overfilling the egg rolls is a common mistake that can lead to them bursting during frying. Stick to 1-2 tablespoons of filling per egg roll.
• Seal Tightly: Make sure to seal the egg rolls tightly with the egg wash to prevent them from opening up during frying.
• Maintain Oil Temperature: Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown egg rolls. Use a thermometer to monitor the temperature and adjust the heat as needed.
• Fry in Batches: Avoid overcrowding the fryer by frying the egg rolls in batches. This will help maintain the oil temperature and ensure even cooking.
• Drain Excess Oil: After frying, place the egg rolls on a paper towel-lined plate to drain excess oil. This will help them stay crispy.
• Serve Immediately: Egg rolls are best served immediately while they are hot and crispy.

Variations and Substitutions

• Spice Level: Adjust the amount of buffalo wing sauce to your desired spice level. For a milder flavor, use a buffalo sauce with less heat or add a tablespoon of sour cream to the filling. For more heat, add a dash of cayenne pepper or use a hotter buffalo sauce.
• Cheese: Experiment with different types of cheese. Monterey Jack, pepper jack, or a blend of cheddar and Monterey Jack would all be delicious. You can also add a little bit of crumbled blue cheese to the filling for an extra kick.
• Vegetables: Add other vegetables to the filling, such as diced celery, carrots, or red onion. These will add a nice crunch and extra flavor.
• Chicken: Use leftover turkey instead of chicken for a Thanksgiving-themed appetizer.
• Baking: For a healthier option, you can bake the egg rolls instead of frying them. Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper. Brush them with olive oil or cooking spray. Bake for 15-20 minutes, or until golden brown and crispy, flipping them halfway through. Baked egg rolls will not be as crispy as fried egg rolls, but they are still a delicious and healthier alternative.
• Air Frying: Air frying is another great way to make these healthier. Preheat your air fryer to 375°F (190°C). Place the egg rolls in the air fryer basket in a single layer. Cook for 8-10 minutes, or until golden brown and crispy, flipping them halfway through.
• Dipping Sauces: Get creative with your dipping sauces. In addition to blue cheese and ranch dressing, you can also try honey mustard, sweet chili sauce, or even a spicy mayo.

Serving Suggestions

These mini buffalo chicken egg rolls are perfect for:

• Game Day: A must-have for your Super Bowl party or any other game day gathering.
• Parties: A crowd-pleasing appetizer for birthday parties, holiday parties, or any other celebration.
• Potlucks: A delicious and easy-to-transport dish to bring to a potluck.
• Movie Night: A fun and flavorful snack to enjoy while watching your favorite movie.
• Snack Time: A satisfying snack to enjoy any time of day.

Storage and Reheating

Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, you can bake the egg rolls in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. You can also reheat them in an air fryer at 350°F (175°C) for 3-5 minutes. Microwaving is not recommended, as it will make the egg rolls soggy.

Buffalo Chicken Egg Rolls Recipe

Yields: 20-24 mini egg rolls
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

• 1 pound cooked chicken, shredded
• 4 ounces cream cheese, softened
• ½ cup buffalo wing sauce
• ½ cup shredded cheddar cheese
• 2 green onions, thinly sliced
• ½ teaspoon garlic powder
• 20-24 mini egg roll wrappers
• Vegetable oil, for frying
• 1 egg, beaten with 1 tablespoon water (for egg wash)
• Optional: Blue cheese dressing or ranch dressing for dipping

Instructions:

1. In a large bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, cheddar cheese, green onions, and garlic powder. Mix well.
2. Place one egg roll wrapper on a clean, flat surface with a corner facing you. Keep remaining wrappers covered with a damp towel.
3. Place 1-2 tablespoons of filling in the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the left and right corners.
5. Roll tightly away from you until you reach the top corner.
6. Dab the top corner with egg wash to seal.
7. Repeat with remaining wrappers and filling.
8. Heat 2-3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
9. Carefully add egg rolls to the hot oil in batches.
10. Fry for 2-3 minutes per side, or until golden brown and crispy.
11. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
12. Serve immediately with blue cheese or ranch dressing, if desired.

Nutrition Information (approximate, per egg roll)

• Calories: 80-100
• Protein: 5-7g
• Fat: 5-7g
• Carbohydrates: 3-5g

Note: Nutritional information can vary depending on the specific ingredients used.

Enjoy!

These mini buffalo chicken egg rolls are a guaranteed hit! Enjoy making and sharing them with friends and family. Don’t forget to leave a comment below and let me know what you think!