Buffalo Chicken Egg Rolls are crunchy and spicy. The perfect snack or appetizer!
Dear Girl From the Parking Ramp,
Wow, where do I begin? How about thank you?! THANK YOU for uttering those three magic words as you passed by me in the parking ramp on the way to your car after visiting the Farmer’s Market a few weekends ago.
I had just parked and was on my way down to the market when I passed by you in the narrow stairwell on your way up. I couldn’t help but overhear as you enthusiastically regaled the details of the previous night’s dinner to your friend/family member, and I was positively eavesdropping by the time I heard the words rangoon, and buffalo come out of your mouth in the same sentence.
Rangoon? Buffalo?? Together?!
Yes, girl from the parking ramp – ever since I heard you utter the phrase Buffalo Chicken Rangoon a few weeks ago, it’s nearly all I’ve been thinking about.
So, this meal’s for you…
Buffalo Chicken Egg Rolls! Buffalo Chicken Rangoon’s grown-up, even bigger, badder cousin!
I have to tell you – I have been THIS EXCITED to make these egg rolls ever since I passed by that angel in the stairwell, and they did not disappoint. I started by laying out my ingredients, which included…
Egg roll wrappers. You can get egg roll wrappers at nearly every grocery store these days. They’re usually by the tofu/hummus.
I laid out one egg roll wrapper at a time, then piped on a layer of ranch cream cheese in the center.
I simply let a small tub of light cream cheese come to room temperature, then stirred in 2 Tablespoons Ranch Dip Mix.
After the mixture was smooth, I loaded it into a piping bag to make adding it to the egg roll a breeze.
If you don’t have piping bags, a ziploc bag would totally do!
On top of the ranch cream cheese I added ~2-3 Tablespoons of the 1lb shredded chicken breasts I seasoned with enough buffalo sauce to make it sawcy.
I used Frank’s Wing Sauce, but you could use whatever buffalo sauce you love.
Next, I wet all four edges of the egg roll wrapper with water.
A pastry brush makes this step muss free!
Next, it was wrappin’ time. I folded up the bottom half of the wrapper and pushed back a little on the filling to make it snug.
Next I folded over both sides…
then continued rolling all the way to the top.
I lined up the egg rolls on a non-stick sprayed foil-lined baking sheet, sprayed the tops with more non-stick spray then baked at 425 degrees for 20 minutes, flipping the egg rolls half way through.
All my wrapping was rewarded with this!!!!
Golden brown, crispy and exploding with flavor (literally!) ;)
I served my Buffalo Chicken Egg Rolls with a wee side of ranch and chowed down.
Buffalo Chicken Egg Rolls
Makes 8 egg rolls
8 egg roll wrappers
8oz light cream cheese, room temperature
2 Tablespoons ranch dip mix
1lb chicken breast, cooked and shredded
- Preheat oven to 425 degrees. Mix the cream cheese and ranch dip mix, then load into a piping bag or ziplock bag and snip the corner off.
- Mix chicken with enough sauce to make it saucy. Lay an egg roll wrapper out on a dry, clean surface in a diamond shape, pipe a line of cream cheese filling in the center, then add 2-3 Tablespoons buffalo chicken on top.
- Wet all four edges of the egg roll wrapper with water. Fold the bottom half up and push back on the filling to make it snug. Fold both sides over, and continue rolling all the way to the top.
- Place the egg rolls on a non-stick sprayed, foil-lined baking sheet. Spray the tops with non-stick spray and bake for 20 minutes, flipping the egg rolls halfway through.
These rolls were spicy, chewy, cooling and oh so addicting. Just like real buffalo wings. That’s what the husband tells me anyways.
I sure appreciated some cold, crisp slices of celery. That wing sauce is hot! Makes my face sweat. :)
Maybe I should eavesdrop more often, muwahahaha!
Just kidding. :)
Off to watch The Bachelorette – goodnight!
On a scale of 1-10, how spicy of food can you handle?
I don’t like ANY spice, except for vinegary spice a la Wing Sauce and Green Tabasco Sauce. So I’d say a big fat ZERO!