Buffalo Chicken Dip Egg Rolls (Air Fryer & Stovetop Instructions)
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
- Use about 2 tablespoons of filling and place in the center of the egg roll wrapper.
- Fold the top corner over the filling and remove as much air as possible.
- Fold in the left and the right corners, removing as much air as possible.
- Apply water or egg wash to the final edge and roll up.
- Use about 2 tablespoons of filling and place in the center of the egg roll wrapper.
- Fold the top corner over the filling and remove as much air as possible.
- Fold in the left and the right corners, removing as much air as possible.
- Apply water or egg wash to the final edge and roll up.
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