Crispy, spicy, cheesy and freaking easy to make! Perfect for an easy weeknight meal or appetizer, sure to get you coming back for seconds!
I cannot get over how good these are. Seriously, they are so dang good! Perfectly crisp (from baking, not frying!), slightly spicy, cheesy and just overall really satisfying! The trickiest (if you can even call it that) part is rolling them up.
The trick to rolling these up is to have a basting brush with water and quickly paint the water around the edges. From there just take egg roll wrapper, place it on a plate, about 1/2 of a cub of the filling then pull the bottom point up. Fold in the two side points, then roll it up, tucking in the wrapper as you go. It basically seals itself. Spray generously with cooking spray and pop in the oven. Serve with your favorite ranch dressing and send me an email to thank me 😉
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Buffalo Chicken Egg Rolls
(Makes 12 Buffalo Chicken Egg Rolls, we like 3-4 per serving)
Ingredients:
- 3 cooked and shredded chicken breasts
- 2 cups shredded cheese (cheddar or Mexican blend work great)
- 1 cup thinly chopped celery
- 1 cup ranch dressing
- 1/2 c Franks Red Hot Sauce
- 12 egg roll wrappers (about 1/2 a package)
- Glass of water (for brushing, not to be incorporated)
- Cooking spray (we like this kind)
Directions:
Start by combining the chicken, cheese, celery, ranch dressing and Franks Red Hot Sauce in a large bowl.
Get your rolling station ready– a plate or cutting board works great and you will also a glass of water and basting brush. Place a egg roll wrapper diagonally as pictured above. Put about 1/2 cup of the buffalo chicken mixture into the bottom 1/4 of the wrapper, as pictured above. Using a basting brush, take a small amount of water and paint it onto the edges of the egg roll wrapper. Fold the bottom triangle up, then the sides, then roll all the way up, all while tucking in the sides. The water should keep the egg roll sealed.
Place seam-side down on a parchment lined baking sheet. Once all of the rolls are assembled and placed onto the baking sheet, spray liberally with cooking spray. This gets them niiiice and crispy, don’t skip this step!
Bake for 20-30 minutes at 400 degrees or until golden brown. If they don’t get golden enough for you– put the oven on broil and broil them just for a few minutes, keep an eye on them while you do!
Serve up the Buffalo Egg Chicken Rolls with your favorite ranch dressing.
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