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–+ servings

Buffalo Chicken Dip Egg Rolls (Air Fryer & Stovetop Instructions)

Created by: Sarah Mock
one buffalo chicken dip egg roll sliced open, showing texture inside stacked on top of other egg rolls
prep time10 minutes
cook time40 minutes
total time50 minutes
Makes 50 egg rolls

Ingredients

  • 2 chicken breasts cooked and shredded.
  • 8 Ounces Cream Cheese (softened)
  • ½ Cup FRANK'S RedHot Sauce
  • ½ Cup blue cheese or ranch dressing (plus extra for dipping)
  • Egg roll wrappers
  • 1 Cup Vegetable Oil

Instructions
 

  • In a mixing bowl combine 2 shredded chicken breasts, 8 ounces of cream cheese, ½ cup FRANK'S Red Hot Sauce and ½ cup of blu cheese dressing.
  • Lay out egg roll wrappers and fill. (see instructions below)
  • Deep fry in 400 degree oil until golden brown, turning as needed.

Notes

  1. Use about 2 tablespoons of filling and place in the center of the egg roll wrapper.
  2. Fold the top corner over the filling and remove as much air as possible.
  3. Fold in the left and the right corners, removing as much air as possible.
  4. Apply water or egg wash to the final edge and roll up.

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