Buffalo chicken egg rolls can be a meal all on their own, or make a great addition to a spread of appetizers! This is a super easy recipe that you can whip up in no time.
Since they’re so easy to eat, I love serving any of my egg rolls recipes when I am entertaining. Buffalo chicken egg rolls are no exception. I mean, what’s not to love? These egg rolls have all of the best things about buffalo chicken wings: juicy chicken with tangy buffalo sauce in a crispy wonton. Adding the carrot and celery matchsticks adds freshness to each bite!
buffalo chicken egg rolls
- 1 egg, beaten
- 4 c cooked shredded chicken
- 1 c buffalo sauce
- 1 c carrots, sliced thin into little match sticks
- 1 c celery, sliced thin into little match sticks
- 12 egg roll wrappers
- vegetable oil for frying egg rolls
- blue cheese dressing
- ranch dressing
assemble the egg rolls
Beat the egg in a small bowl with 2 T of water. Set aside.
In a medium bowl, toss the chicken with buffalo sauce. Set aside.
Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of buffalo chicken onto the center of the wrapper, with the filling going from side to side. Top with a pinch of carrots and celery. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.
fry the egg rolls
Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
Allow egg rolls to cool and dry for several minutes. Slice in half.