Spicy Buffalo Chicken Egg Rolls

Spicy Buffalo Chicken Egg Rolls

Crispy egg rolls stuffed with savory rotisserie chicken, sharp cheddar, and spicy Frank’s Red Hot Sauce for a delicious kick.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 27

Course: Appetizer

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 9 egg roll wrappers
• 2 cups rotisserie chicken, chopped
• 1/2 cup shredded Cheddar cheese
• 1/3 cup Frank’s Red Hot Sauce
• 3 tbsp chive and onion cream cheese
• 3 tbsp green onions, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Place the rotisserie chicken in a large bowl and season it with salt and black pepper.
2. Stir together the chive cream cheese and Frank’s Red Hot sauce until they are combined into a smooth mixture.
3. Add the cream cheese mixture, shredded cheddar cheese, and chopped green onions to the chicken. Stir until completely mixed.
4. Use a small cookie scoop to place two small scoops of the buffalo chicken filling into the center of each egg roll wrapper. Fold wrappers tightly to seal.
5. Brush each egg roll lightly with oil. Air fry at 350°F (175°C) for 5 minutes, flip, and air fry for another 5 minutes until golden brown and crispy.
6. Serve immediately with blue cheese dressing, ranch dressing, or chopped celery sticks.

Notes

– Use pre-cooked rotisserie chicken for maximum speed and ease.
– Ensure egg roll wrappers are sealed well with a little water to prevent filling leakage.
– Don’t overcrowd the air fryer basket; cook in batches if necessary for even crisping.
– Serve with your favorite dipping sauces like ranch, blue cheese, or even extra hot sauce.

Allergens: Wheat, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to perfectly crispy buffalo chicken egg rolls lies in a few critical techniques. First, ensure your chicken filling is not too wet. Excess moisture will steam the egg roll wrapper instead of crisping it, leading to a soggy texture. Rotisserie chicken is convenient, but if it seems particularly moist, consider patting it dry with paper towels after chopping. The combination of Frank’s Red Hot Sauce and cream cheese creates a rich, flavorful binder, but it’s important to mix them thoroughly with the chicken to distribute the heat and creaminess evenly. This prevents pockets of plain chicken or overwhelming spice. When filling the egg rolls, don’t overstuff them. Too much filling makes them difficult to seal and can cause them to burst during frying. A good rule of thumb is to use about 1/4 cup of filling per egg roll. The sealing process is crucial: use a mixture of water and flour (a simple slurry) or just water to moisten the edges of the wrapper. Fold in the sides first, then tightly roll from the bottom up, pressing firmly to ensure a good seal. This prevents the filling from escaping during cooking. Finally, the cooking method itself is paramount. Frying in hot oil (around 350-375°F or 175-190°C) is essential for achieving that signature golden-brown, crispy exterior. The oil temperature needs to be maintained; too low and the egg rolls will absorb excess oil, becoming greasy; too high and the wrapper will burn before the filling is heated through.

Troubleshooting

• Problem: Egg rolls are soggy and not crispy.
  Fix: Ensure your filling was not too wet. Also, check your frying oil temperature; it should be consistently between 350-375°F (175-190°C). If frying in batches, allow the oil to return to temperature between batches.
• Problem: Egg rolls are bursting open during frying.
  Fix: You may have overstuffed the egg rolls. Use less filling per wrapper, about 1/4 cup. Ensure the edges of the wrapper are properly sealed with water or a flour-water slurry, pressing firmly.
• Problem: Filling is unevenly distributed or too spicy/bland.
  Fix: Mix the chicken, hot sauce, and cream cheese thoroughly before filling the wrappers. Taste the mixture before filling and adjust seasonings as needed.
• Problem: Wrapper is burning before the inside is heated.
  Fix: Your frying oil is too hot. Lower the temperature slightly to maintain 350-375°F (175-190°C). Cook egg rolls in smaller batches to avoid overcrowding the pan, which lowers oil temperature.

Substitutions

• Chicken: Pulled pork or shredded turkey can be used instead of rotisserie chicken for a different flavor profile. The texture should be similar to shredded chicken.
• Cheese: Monterey Jack or a Mexican blend cheese can replace Cheddar for a similar meltability and mild flavor. For a sharper taste, consider a Colby or a mild Provolone.
• Hot Sauce: While Frank’s Red Hot is classic, other cayenne pepper-based sauces can be used. Adjust the quantity based on the sauce’s heat level and your preference. A touch of BBQ sauce can also be added for a smoky-sweet variation.
• Cream Cheese: A ranch-flavored cream cheese or a plain, full-fat cream cheese can be substituted. If using plain cream cheese, you might want to add a pinch of garlic powder and onion powder to mimic the chive and onion flavor.

Pro tips

• Use pre-cooked rotisserie chicken for maximum speed and ease.
• Ensure egg roll wrappers are sealed well with a little water to prevent filling leakage.
• Don’t overcrowd the air fryer basket; cook in batches if necessary for even crisping.
• Serve with your favorite dipping sauces like ranch, blue cheese, or even extra hot sauce.

Enjoy these incredibly addictive Air Fryer Buffalo Chicken Egg Rolls – a perfect blend of spicy, creamy, and crunchy. They are worth making!

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