Buffalo Chicken Egg Rolls

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Servings: servings (12 egg rolls total)

Calories: 547cal

Equipment

Ingredients

18 ounces cooked shredded chicken
½ cup sliced green onions
2 ounces cream cheese well softened
⅓ cup ranch dressing
½ cup shredded cheddar cheese
2 Tablespoons butter very well softened
½ cup hot sauce such as Frank's Red Hot
1 teaspoon onion powder
1 teaspoon garlic salt
½ teaspoon black pepper
12 egg roll wrappers
oil for frying. canola, peanut, or vegetable oil

Instructions

To a mini food chopper, add all ingredients except the egg roll wrappers. Pulse multiple times until all ingredients are combined, but not quite a paste. Be sure to scrape down the sides at least once. Move the mixture to a bowl.
TIP - Chef Antoine likes to layer half the ingredients into the chopper, then layer the remaining ingredients and blend. He feels that the ingredients combine better this way.
18 ounces cooked shredded chicken, 1/2 cup sliced green onions, 2 ounces cream cheese, 1/3 cup ranch dressing, 1/2 cup shredded cheddar cheese, 2 Tablespoons butter, 1/2 cup hot sauce, 1 teaspoon onion powder, 1 teaspoon garlic salt, 1/2 teaspoon black pepper
Place egg roll wrappers onto a flat work surface.
12 egg roll wrappers
To the center of the egg roll wrapper, add a scoop of the chicken mixture.
TIP - When adding the filling to the egg rolls, you can weigh the chicken mixture and divide that by 12 to get an even distribution.
Using some water on your finger, wet all edges of the egg roll wrapper.
Fold one end of the egg roll wrapper over the filling. Bring the two sides up over the filling, then use your fingers to tuck and roll, tucking all the filling in as you go. Roll the wrapper most of the way. Fold the end corners in, wet them with a little water, and roll the rest of the way to seal them.
Repeat the process for all egg rolls.
To the skillet, add enough cooking oil to come about 1 inch up the sides of the pan. You want enough oil in the pan so that half of the egg roll will be in oil. Heat oil over medium-high until it reaches a temperature of 350 F.
Fry for 3-4 minutes, or until golden brown, then use tongs to turn over. Egg rolls will be nicely browned.
You may find that when you turn the egg roll, it may try to turn itself over again as air may have formed inside the shell. Simply hold it in place with the tongs for a moment until it relaxes.
Remove to a wire rack so that excess oil will drip down away from the egg rolls.

Author: Amanda Davis

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Notes

When frying, you want the oil hot so the crust on the egg roll forms quickly. If it takes too long they will become oil logged. I like to think that's the secret to crispy egg rolls!
The trick to the perfect consistency filling is ensuring that your cream cheese is well softened. That means you'll want to cut up your cream cheese into cubes and allow it to sit at room temperature until there is no chill to it. This could take 1-2 hours. Doing so will avoid lumps or pockets of cream cheese that don't fully mix into the other ingredients.
We cooked and shredded 1.5 pounds of boneless, skinless chicken breasts for this recipe, but you can easily substitute with rotisserie chicken. You will need about 18 ounces of cooked, shredded chicken.

Course: Appetizer

Cuisine: American

Prep Time30

Cook Time8

Total Time38

Nutrition