Buffalo Chicken Spring Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

3 cups shredded rotisserie chicken

8 oz cream cheese, softened

1/2 cup buffalo wing sauce

1 cup shredded cheddar cheese

1 tsp garlic powder

1/2 cup ranch dressing

12 spring roll wrappers

4 cups vegetable oil (for frying)

 

‍ Instructions:

1. Make the Filling:
In a large bowl, mix together the shredded chicken, cream cheese, buffalo wing sauce, cheddar cheese, garlic powder, and ranch dressing until well combined and creamy.

2. Assemble the Rolls:

Lay out one spring roll wrapper on a clean surface in a diamond shape.

Place about 2–3 tablespoons of the filling near the bottom corner.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly.

Seal the edge with a dab of water.

Repeat with remaining wrappers and filling.

3. Heat the Oil:
In a deep skillet or pot, heat vegetable oil to 350°F (175°C).

4. Fry the Spring Rolls:

Fry 3–4 rolls at a time, turning occasionally, for about 3–4 minutes or until golden brown and crispy.

Drain on a paper towel-lined plate.

5. Serve:
Serve warm with extra ranch or blue cheese dressing for dipping. Garnish with green onions or a drizzle of hot sauce if desired.