Buffalo Chicken is a staple in The Ultimate Lineup Household during football season. It started because Buffalo Chicken Dip was the first think I made for us to enjoy while watching football and turned into a challenge of can I make a different buffalo chicken for each week of the season. There are 18 weeks in the regular season of football… I started to run out of ideas fast, we expanded to allowing shrimp and I got my creativity back and came up with these egg rolls. We wanted a different flavor profile so I added in BBQ chicken as well. The beauty of this dish is you can make the mix beforehand and fry up fresh, or fry them and reheat in the oven/grill if you are using them for a tailgate or party.
What you need:
- 2 cans large cans of chicken – or 2 cups of shredded chicken
- 1/3 Cup of Buffalo Sauce – I use Franks
- 1/3 Cup of Ranch
- 1/2 Block of cream cheese
- 2/3 Cup of BBQ sauce
- 2/3 Cup Shredded Carrots -divided
- 1/3 Cup of finely chopped Celery
- 1 Package of Egg Roll Wrappers
- 1 Egg
- Oil to fry in
How to Make:
Cut Vegetables
- Finely dice your celery and shred carrots
Make your Meat Mixture
- In two bowls put 1 cup or can of shredded chicken into each
- To the first bowl – add the following for Buffalo Chicken Mix:
- Buffalo Sauce
- Ranch
- 1/3 cup of the carrots
- Celery
- Cream Cheese
- To the second bowl – add the following for the BBQ Chicken Mix
- BBQ Sauce
- 1/3 Carrots
- Mix each bowl until combined well
Prepare Egg rolls
- Beat 1 egg in a small bowl for an egg wash
- Wrap 2 spoonfuls of meat mixture in wrappers
- Place on a plate and continue until all wrappers are used
Fry Egg Rolls
- Heat neutral oil (Canola, Vegetable, etc) in a heavy bottom large pan over Med-High Heat
- Place 3-4 egg rolls in oil and fry on one side until golden brown
- Flip, and fry on other side until golden brown
- Remove from oil and place on a plate covered in paper towels
The Detailed Version with Pictures:
Step 1: Cut Vegetables
- Finely dice your celery and shred carrots
- I usually buy pre-shredded carrots because they are easier to work with
Step 2: Make your Meat Mixture
- In two bowls put 1 cup or can of shredded chicken into each
- To the first bowl – add the following for Buffalo Chicken Mix:
- Buffalo Sauce
- Ranch (or blue cheese if you want)
- 1/3 cup of the carrots
- Celery
- Cream Cheese
- To the second bowl – add the following for the BBQ Chicken Mix
- BBQ Sauce
- 1/3 Carrots
- Mix each bowl until combined well
Step 3: Prepare Egg rolls
- It is easier than you think to wrap the egg rolls, once you get the hang of it it goes smoothly
- Beat 1 egg in a small bowl for an egg wash
Place a wrapper in a diamond shape with a point facing you
Put 2 large spoonfuls of either mixture towards the point facing you (about 2 inches from the point)
Take the point and place it over the mixture
Fold mixture and point away from you
Brush the exposed edges with egg wash
Fold the sides over the mixture
Fold away from you to close the roll
Place on a plate and continue until all wrappers are used
Step 4: Fry Egg Rolls
- Heat neutral oil (Canola, Vegetable, etc) in a heavy bottom large pan over Med-High Heat
- Place 3-4 egg rolls in oil and fry on one side until golden brown
- Flip, and fry on other side until golden brown
- Remove from oil and place on a plate covered in paper towels
- Repeat with remaining egg rolls
Step 4: ENJOY!
Bonus: I had extra wrappers that I cut into small squares and fried up to add to salads and other recipes for a crunch