Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce
Crispy golden egg rolls stuffed with spicy buffalo chicken, melty cheese, and green onions, served with a cool and creamy blue cheese dipping sauce. A fiery, crunchy twist on classic buffalo wings.
Ingredients
- Cooked Shredded Chicken: 2 cups – tender base for the filling.
- Hot Sauce (like Frank’s RedHot): ½ cup – bold, tangy, spicy flavor.
- Cream Cheese (softened): 4 ounces – creamy binder for the filling.
- Shredded Cheddar Cheese: 1 cup – adds sharp, melty richness.
- Green Onions (sliced): 3 – fresh bite and color.
- Egg Roll Wrappers: 12 – the crispy golden shell.
- Vegetable Oil: Enough for frying – creates crunchy texture.
- Mayonnaise: ½ cup – creamy base for dipping sauce.
- Sour Cream: ¼ cup – tangy addition to the dip.
- Blue Cheese (crumbled): ½ cup – bold, creamy punch for the dip.
- Lemon Juice: 1 tablespoon – brightens the dip.
- Salt and Pepper: To taste – balances flavor.
Instructions
- Preheat Your Equipment: Heat oil in a deep skillet or fryer to 350°F (175°C).
- Combine Ingredients: In a bowl, mix shredded chicken, hot sauce, cream cheese, cheddar, and green onions until well combined.
- Prepare Your Cooking Vessel: Lay out the egg roll wrappers on a clean surface with a small bowl of water for sealing.
- Assemble the Dish: Place 2–3 tablespoons of filling in each wrapper, fold the sides in, roll tightly, and seal edges with water.
- Cook to Perfection: Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Finishing Touches: In a small bowl, whisk together mayonnaise, sour cream, blue cheese, lemon juice, salt, and pepper for the dipping sauce. Chill until serving.
- Serve and Enjoy: Serve hot egg rolls with chilled blue cheese dipping sauce and watch them disappear.
Notes
- Seal wrappers tightly with water paste to prevent bursting.
- Fry at 350°F for the perfect crispy shell without greasiness.
- Air fry or bake for a lighter version.