Buffalo Chicken Egg Rolls
User Reviews
4.9
Buffalo Chicken Egg Rolls
Description
This recipe uses boneless, skinless chicken breasts cooked until tender in a slow cooker or Instant Pot, then shredded. The shredded chicken is mixed with softened cream cheese, hot sauce, crumbled blue cheese, shredded carrot, and chopped scallions, creating a creamy, tangy filling with spicy buffalo flavor and crunch from the vegetables.
The mixture is wrapped in egg roll wrappers folded into triangles, then baked or air-fried at a high temperature until crisp and golden. Baking on a greased sheet pan ensures even cooking and a crunchy exterior without deep frying.
Serving with blue cheese dressing on the side adds a cooling contrast to the spicy filling. The egg rolls can be served immediately while hot and crispy, making a flavorful appetizer or snack with classic buffalo components in a convenient form.
Ingredients
- 2 chicken breast 16 ounces total, boneless skinless
- 2 ounces cream cheese softened, 1/3 less fat
- 1/2 cup hot sauce or whatever hot sauce you like, brand: Franks
- 1/2 cup blue cheese crumbled
- 1/3 cup carrot chopped, shredded
- 1/3 cup scallions chopped
- 16 egg roll wrappers
- olive oil spray form
- blue cheese dressing (optional for dipping)
Instructions
- Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
- Preheat the oven to 400F. Spray a sheet pan with oil.
- In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
- To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
- Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
- Serve immediately, with dipping sauce on the side, if desired.
- Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
- Serve immediately, with dipping sauce on the side, if desired.
- One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
- Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
- Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
- Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
- Set aside and repeat with remaining wrappers and filling.
- Spray all sides of the egg rolls with oil using your fingers to evenly coat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 2315 kcal
% Daily Value*
| Serving | 2egg rolls | |
| Calories | 231.5kcal | 12% |
| Carbohydrates | 24.5g | 8% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24.5mg | 8% |
| Sodium | 1020mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
