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!
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!
Nutrition info is not accurate as all of the cooking oil is not consumed, but used for frying. Nutrition info does not include dips or condiments used on the egg rolls during serving.