Buffalo Chicken Eggrolls

This week we're making spicy, cheesy, and crispy buffalo chicken eggrolls!

Buffalo chicken is one of my favorite savory indulgences. It's extremely versatile, as you can put it in a wrap, on a sandwich, in a salad, etc. Not to mention, it's a crowd-pleaser and perfect for gatherings. I actually first drafted this recipe when I was hosting a movie night for my family. With a few tweaks, these buffalo chicken eggrolls have become an easy and tasty recipe that people constantly ask me to make. Want to learn how it's done? Keep reading!

Need a video to reference? Look no further!

Buffalo Chicken Eggrolls

Ingredients

• 1 store-bought rotisserie chicken, shredded

• 8 ounces (1 block) softened cream cheese

• ½ cup hot sauce (Frank's RedHot is highly recommended)

• ¼-½ cup sliced green onions

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 cups Mexican Blend cheese

• Egg roll wrappers

• Vegetable oil

• Water

Directions

1. In a large bowl, combine the shredded chicken, cream cheese, hot sauce, garlic powder, onion powder, green onions, and 1 cup of cheese.

2. Pour 4 to 6 cups of vegetable oil in a medium saucepan and heat on medium high while you roll the egg rolls.

3. Scoop 2 tablespoons of the Buffalo chicken mixture into the center of the egg roll wrapper. Use the leftover cheese to sprinkle a tablespoon of cheese on top of the filling.

4. Fold one corner of the egg roll wrapper towards the center. Next fold in the left and right sides so they overlap the part of the wrapper that was folded first. The egg roll wrapper should look like an opened envelope at this point. Next, dip your finger in a little water and run it over the remaining edge. Roll the wrapper together. This recipe makes approximately 18 egg rolls.

5. Once your oil reaches 325 degrees, add in 4 to 5 rolls. Be careful not to overcrowd the pan.

6. Cook these rolls for 5 minutes on each side, or until golden brown.

7. Place the cooked egg rolls on a paper towel to soak up any excess oil.

8. Enjoy!