Description
A quick and easy weeknight dinner or appetizer that transforms leftover rotisserie chicken into crispy, spicy buffalo chicken egg rolls with a creamy ranch dipping sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1/2 cup hot sauce (e.g., Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 packet ranch seasoning (or 2 tbsp homemade)
- 3 stalks green onions, sliced
- 1 package egg roll wrappers (12–16 sheets)
- Water (for sealing edges)
- Vegetable or canola oil (for frying)
- 1/2 cup mayonnaise (for dip)
- 1/4 cup sour cream (for dip)
- 1 packet ranch dressing mix (for dip)
- 2–3 tablespoons buttermilk (for dip)
- 1/2 teaspoon garlic powder (for dip)
Instructions
- In a medium mixing bowl, combine softened cream cheese, shredded chicken, hot sauce, shredded cheddar, ranch seasoning, and green onions. Mix until well combined and thick.
- Place egg roll wrappers on a flat surface, keeping them covered with a damp paper towel to prevent drying. Heat oil in a large skillet over medium-high heat to 350°F (175°C).
- Place a wrapper in a diamond shape. Add 2-3 tablespoons of filling to the center. Fold the bottom corner up, then fold in the left and right corners. Roll tightly toward the top corner, wetting the top edge with water to seal.
- Carefully place egg rolls in hot oil, seam-side down. Fry in batches for 2-3 minutes per side until golden brown and crispy. Remove to a wire rack to drain.
- While frying, whisk together mayonnaise, sour cream, ranch seasoning, buttermilk, and garlic powder to make the ranch dip. Adjust consistency with more buttermilk if needed.
- Serve the hot, crispy egg rolls immediately with the ranch dip on the side.
Notes
Do not overfill the wrappers to prevent bursting. Keep wrappers covered with a damp paper towel until ready to use. Seal edges tightly with water to ensure they don’t open during frying. For a healthier option, use an air fryer at 375°F for 8-10 minutes, flipping halfway. Store leftovers in an airtight container for up to 3 days; reheat in oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 5-8 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll with 1 ta
- Calories: 180
- Sugar: 1
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 15
- Protein: 8
Keywords: buffalo chicken, egg rolls, quick dinner, leftover chicken, crispy appetizer, weeknight meals, spicy chicken, air fryer recipes