Spicy Chicken Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 cup of softened cream cheese
02 -
1 cup of sharp cheddar, shredded fresh
03 -
2 cups of shredded, cooked chicken
04 -
1/2 cup of chopped green onions
05 -
Adjust salt and ground pepper to your taste
06 -
1/2 cup of buffalo sauce, or more if you’d like it spicier
→ Assembly
07 -
Cooking oil for frying, or a small amount for brushing if baking
08 -
One large beaten egg to act as a seal
09 -
12 wrappers for egg rolls
→ For Serving
10 -
Extra buffalo sauce to drizzle on top
11 -
Dipping sauces like blue cheese or ranch dressing
# Instructions:
01 -
Grab yourself a big bowl and toss in the chicken, buffalo sauce, cream cheese, cheddar, and green onions. Mix it all up until it’s evenly blended. Add some salt and pepper after tasting to adjust the seasoning.
02 -
Lay an egg roll wrapper in a diamond shape. Spoon around 2-3 tablespoons of the filling into the middle. Fold the bottom up, tuck both sides in snugly, and roll it upwards tightly. Use a bit of beaten egg to seal the wrapper together at the edges.
03 -
Add about an inch of oil to a large pan. Heat it up over medium heat. Fry 2-3 rolls at a time, flipping occasionally. You want them to turn a crispy, golden-brown shade. Pop them onto some paper towels to drain off the oil.
04 -
Go for a lighter method by preheating your oven to 425°F (220°C). Place the rolls on a baking sheet lined with parchment paper, brushing them with a light coat of oil. Bake them for 15 to 20 minutes, flipping them over halfway through.
05 -
Serve these golden, crispy roll-ups while they're still warm. They’re perfect paired with ranch, blue cheese, or even more buffalo sauce for dipping and dripping.
# Notes:
01 -
You can prep these in advance, freeze them raw, and fry or bake later. Just remember to cook them a bit longer from frozen.
02 -
Want more or less heat? Adjust the buffalo sauce amount depending on your tolerance.
03 -
Mix ranch dressing together with some buffalo sauce for a quick, zesty dip upgrade.