This post is sponsored by the Game Day Favorites promotion at Publix. The opinions and text are all mine.
Ever get in the mood where you want to “buffalo chicken” everything? Dips, yes. Wings, of course. But how about egg rolls? We’ve combined two of our favorite snack foods into a tangy-tasty creation: Buffalo Chicken Egg Rolls. These are addictive! The outside? Perfectly golden-crisp egg rolls with tender, creamy, spicy buffalo chicken filling with blue cheese crumbles and bits of fresh celery. So good!
Buffalo Chicken Egg Rolls for the WIN!
If you have never made your own egg rolls, we’re going to show you how easy it is. Seriously, once you get the hang of it, it is a breeze. Just create your filling, prepare your wrappers, and cook.
This recipe is a fun combo of egg rolls + buffalo chicken wings. Everyone is going to love these, especially while kicking back enjoying game day.
I enjoyed extra savings while shopping the Game Day Favorites promotion at Publix. You can stock up on everything you need to satisfy your family’s big appetites while enjoying the big game.
From now through 2/12/21, save on a wide selection of items including Swanson’s Premium Chicken, Hidden Valley Ranch Dry Salad Dressing Mix + Dips, Planters Cheez Balls, Planters Nut-rition, Heinz Mayochup, and more. (Also, you can click here to get the complete list of products.)
Be sure to pick up the 1/30 Extra Savings flyer at Publix. If you don’t see the Extra Savings flyer near the store’s entrance, ask customer service for a copy. Also, keep an eye out for at-shelf signs located throughout the store to see the savings highlighted in the promotion!
Ingredients Needed to Make Buffalo Chicken Egg Rolls:
- Swanson Premium Chicken
- Cream cheese
- Hot sauce - Pick your favorite wing-style hot sauce.
- Melted butter
- Black pepper
- Blue cheese crumbles
- Celery
- Egg roll wrappers - This recipe will require 12 regular sized wrappers or 24 mini sized wrappers.
- Water
- Oil for frying - We will also share how to cook these in an air fryer or oven.
- Hidden Valley Ranch Dry Dip Mix + Sour Cream - Stir it up to package directions for dipping. 🙂
You'll notice this recipe does not require any additional salt. This is because the ingredients are well-seasoned. There is no need for more.
These buffalo chicken egg rolls are convenient to make using Swanson Premium Chicken. I also use it in my chicken salads, too. No need to cook or chop. Just open, drain, and use. (More time for pre-game fun and less time in the kitchen.)
TIP: To make this recipe go smoothly, have everything measured and chopped and ready to go before assembling.
Be sure to visit GettheSavings.com to print your coupons at home and view all of the Extra Savings available during the Game Day Favorites Promotion at Publix. Offers valid now through 2/12/2021.
Here's what we saved on for our Buffalo Chicken Egg Rolls and Game Day Snacks:
- 2 for $2 Hidden Valley Dry Salad Dressing + Recipe Mix or Dips – 0.4 – 1 oz
- 2 for $5 Heinz Mayochup 16.5 oz
- 2 for $5 Planters Nut-trition 5.5 oz
- 3 for $5 Planters Cheez Balls 2.75 oz
- Buy Any 1 Swanson Premium Chicken 4.5 – 25 oz and Get 1 FREE
How to Make Buffalo Chicken Egg Rolls:
- First, prepare your dip by combining the dry Hidden Valley Mix and sour cream according to package directions. Chill.
- Next, drain the chicken. Place it into a large bowl with the cream cheese, hot sauce, butter, and pepper. Combine well. Fold in the blue cheese crumbles and chopped celery and set aside.
- To assemble (see picture below), lay a wrapper in front of you so a corner points toward you like a diamond.
- Then, with your finger or a brush, wet the edges of the wrapper with water (1). Scoop 3 tablespoons in the center of the wrapper (2). Fold the bottom corner up over the filling (3).
- Bring the left and right corners to the center, pressing gently and tucking in (4).
- Roll the egg roll away from you, folding it on itself, and place it seam side down on a lightly oiled non-stick surface (5). You want to lay them face side down because it will help seal the wrapper. Repeat until all of the wrappers and filling have been used.
- IF COOKING IN A SKILLET: In a large skillet (I like cast-iron), pour about ½ inch of canola oil. Heat over medium-high heat. When the oil starts to shimmer (and spatters with a drop of water), carefully place the egg rolls into the oil. Work in small batches and do not overcrowd the skillet. Cook for 2- 3 minutes per side, turning with tongs until all sides are golden brown.
- IF COOKING IN A DEEP FRYER: Heat oil to 355 degrees. Carefully lower the egg rolls in batches in the fryer basket into the hot oil. Cook until golden brown.
- IF COOKING IN AN AIR FRYER: Lightly brush or spray the basket of the air fryer with oil. Brush a very small amount of oil on both sides of the egg rolls. Place the egg rolls seam side down in the basket in a single layer so they are not touching. We were able to cook 3 or 4 at a time, working in batches. Close the air fryer and set the temperature to 390 degrees. Cook for 6 minutes, turn carefully + cook for another 6 minutes until golden and crisp.
- IF BAKING IN AN OVEN: Lightly spritz the egg rolls on all sides with cooking spray. Arrange on a baking sheet. Bake in a preheated 425-degree oven for 12 – 17 minutes until golden, turning halfway during cooking.
- Drain on brown paper bags or newspaper. Repeat until all are cooked.
- Serve with prepared ranch dip and enjoy!
I like to use my finger or a small brush to wet the edges of the egg roll wrappers. Wet about 1 inch all the way around so you get a good seal and the filling won’t escape during cooking..
You can also make the buffalo chicken egg rolls ahead of time and freeze them. Place them in a single layer on a baking sheet and pop in the freezer until frozen. Then wrap individually in freezer paper and place in a freezer safe container until ready to cook. (Cooking time may need adjusted to account for being frozen.)
TIP: For crispiest results, I recommend deep frying in oil or using an air fryer. Drain well on paper to keep them from getting soggy.
More Recipes You Might Like:
Skillet Chili Cheese Dip
Ultimate Buffalo Wings
Easy Veggie Pizza Appetizers
This recipe for Buffalo Chicken Egg Rolls makes 12 full-sized egg rolls or 24 mini-sized rolls. Also, the recipe can easily be doubled if you want to make a batch to drop off at your friend’s house…or if you’re crew is really hungry.
We served our egg rolls along with sandwiches prepared with fresh meats and cheese from Publix. Also, the fresh meat selection is always awesome at Publix. Heinz Mayochup makes a great sandwich spread and dip for snacks, too. We can’t forget the munchies, too: Planters Cheez Balls and Planters Nut-rition round out our game day spread.
Can’t wait for you to try this recipe! Be sure to leave us a comment because we would love to know what you think.
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📖 Recipe
Buffalo Chicken Egg Rolls
Ingredients
For Dip:
- 1 package Hidden Valley Ranch Dry Dip Mix
- 16 ounces Sour Cream
For the Egg Rolls:
- 25 ounces Swanson Premium Chicken drained
- 8 ounces cream cheese softened
- ½ cup hot sauce
- 2 tablespoons butter melted
- ½ teaspoon black pepper
- ½ cup blue cheese crumbles
- 2 stalks celery chopped
- 12 egg roll wrappers
- water
- ½ cup canola oil for frying
Instructions
For the Dip:
- Combine the Hidden Valley Ranch Dry Dip Mix and sour cream according to package directions. Chill.
For the Egg Rolls:
- First, drain the chicken. Place it into a large bowl with the cream cheese, hot sauce, butter, and pepper. Combine well. Fold in the blue cheese crumbles and chopped celery and set aside.
- To assemble (see picture below), lay a wrapper in front of you so a corner points toward you like a diamond.
- With your finger or a brush, wet the edges of the wrapper with water (1). Scoop 3 tablespoons in the center of the wrapper (2). Fold the bottom corner up over the filling (3).
- Bring the left and right corners to the center, pressing gently and tucking in (4).
- Roll the egg roll away from you, folding it on itself, and place it seam side down on a lightly oiled non-stick surface (5). Repeat until all of the wrappers and filling have been used.
- IF COOKING IN A SKILLET: In a large skillet (I like cast-iron), pour about ½ inch of canola oil. Heat over medium-high heat. When the oil starts to shimmer (and spatters with a drop of water), carefully place the egg rolls into the oil. Work in small batches and do not overcrowd the skillet. Cook for 2- 3 minutes per side, turning with tongs until all sides are golden brown.
- IF COOKING IN A DEEP FRYER: Heat oil to 355 degrees. Carefully lower the egg rolls in batches in the fryer basket into the hot oil. Cook until golden brown.
- IF COOKING IN AN AIR FRYER: Lightly brush or spray the basket of the air fryer with oil. Brush a very small amount of oil on both sides of the egg rolls. Place the egg rolls seam side down in the basket in a single layer so they are not touching. We were able to cook 3 or 4 at a time, working in batches. Close the air fryer and set the temperature to 390 degrees. Cook for 6 minutes, turn carefully + cook for another 6 minutes until golden and crisp.
- IF BAKING IN AN OVEN: Lightly spritz the egg rolls on all sides with cooking spray. Arrange on a baking sheet. Bake in a preheated 425 degree oven for 12 – 17 minutes until golden, turning halfway during cooking.
- Drain on brown paper bags or newspaper. Repeat until all are cooked.
- Serve with prepared ranch dip and enjoy!
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