Fried Buffalo Chicken Eggrolls

Prepare the Filling:

In a medium bowl, combine the shredded chicken with Buffalo sauce, cream cheese, blue cheese, and green onions. Mix until well combined.

Assemble the Eggrolls:

Lay an eggroll wrapper flat on a clean surface. Place a heaping tablespoon of the chicken mixture near the corner closest to you.

Fold the corner over the filling, then fold in the sides and roll tightly, sealing the final edge with a bit of beaten egg. Repeat with the remaining wrappers and filling.

Fry the Eggrolls:

Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C).

Fry the eggrolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.

Drain on paper towels.

Serve hot with additional Buffalo sauce or ranch dressing for dipping.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 250 kcal per eggroll | Servings: 12 eggrolls