Baked Buffalo Chicken Egg Rolls
This is for all you buffalo chicken lovers out there! These skinny, crispy, wonton wrapped baked buffalo chicken egg rolls are dangerously delicious. They are a true crowd pleaser and its a sin if you don't bring these perfect party appetizers to game day! A plus is that they're baked instead of deep fried!
Servings 6
Ingredients
- 2 chicken breast about 8 oz, 4 oz each
- 1- 2 cups hot sauce this is depending on your taste
- 2 packages of cream cheese 6 oz per package, 12 oz together
- 1 cup shredded cheddar cheese
- 1 Tbs ranch dressing seasoning packet or bottled dressing
Instructions
Buffalo Chicken Dip
- Place chicken breasts in a crock pot with water just covering the bottom.
- Cook in the crock pot on medium for 2 hours or until chicken is tender and can be shredded easily.
- Use a hand mixer or two forks to shred the chicken. This hack makes shredding chicken insanely quick and easy.
- Add hot sauce, cream cheese, cheddar cheese, and ranch to the crock pot with the chicken and continue warming for 30 min or until everything is melted and mixed thoroughly.
- IMPORTANT STEP - Turn off heat and let cool. Place in the refrigerator over night or until the dip is solid. It is best to make the dip the night before you plan to make the egg rolls.
Egg Roll Instructions
- Preheat oven to 415 Degrees.
- Prepare a large baking sheet with parchment paper.
- Get a small bowl with water- you will need this to seal the egg rolls.
- On a cutting board lay out 3 to 6 wonton papers with the corner facing you. The wonton wrapper should look like a diamond. You will assemble the egg rolls on the cutting board and then transfer them to the parchment lined baking sheet.
- After the buffalo chicken dip has cooled and solidified use a spoon or butter knife to place 1 tablespoon of dip into the center of the wonton wrapper. Try to place the dip on the wonton in a line formation not a ball.
- Fold in the left and right corners of the wonton wrapper then begin to roll up the egg roll from the bottom corner that is facing you. I highly recommend looking up a video on how to roll an egg roll on YouTube.
- Use your finger to wet the edges of the wonton wrapper with water and seal it shut.
- Place egg rolls on parchment lined baking sheet and brush or spray a light coat of olive oil on both sides of the egg roll.
- Bake at 415 for 12 min or until they begin to brown.
- Flip the egg rolls to the other side and bake for an additional 12 min. or until brown and crispy.
Notes
Highly recommend looking up a quick video on YouTube on how to roll an eggroll.