# What You'll Need:
→ Filling
01 - 2 cups shredded cooked chicken (rotisserie or leftover)
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce, adjust to taste
04 - 1/4 cup ranch dressing or blue cheese dressing
05 - 1 cup shredded cheddar cheese
06 - 2 green onions, finely chopped
→ Assembly
07 - 12 egg roll wrappers
08 - Small bowl of water for sealing
→ Cooking
09 - Vegetable or canola oil for frying
10 - Cooking spray for baking or air frying method
# Directions:
01 - Combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped green onions in a large mixing bowl. Mix thoroughly until creamy and evenly incorporated throughout the mixture.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in both side corners, then roll tightly away from you. Brush water on the top corner and press firmly to seal. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet and heat to 350°F. Fry egg rolls in batches for 3–4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet. Lightly coat with cooking spray. Bake for 15–20 minutes, flipping halfway through, until golden and crisp on all sides.
05 - Preheat air fryer to 400°F. Place egg rolls in a single layer and lightly spray with cooking spray. Air fry for 8–10 minutes, turning once halfway through cooking time, until exterior is crisp and golden.
06 - Allow egg rolls to cool for 5 minutes before serving to prevent burns. Serve with additional buffalo sauce, ranch dressing, or blue cheese dressing for dipping.
