# Components:
→ Filling
01 - 2 cups shredded cooked chicken (rotisserie or leftover)
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
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
# Directions:
01 - Combine shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions in a large mixing bowl. Mix thoroughly until creamy and evenly incorporated.
02 - Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2–3 tablespoons of filling into the center of the wrapper.
03 - Fold the bottom corner over the filling. Fold both side corners inward, then roll tightly away from you. Moisten the top corner with water and press firmly to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
05 - Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet, lightly coat with cooking spray, and bake for 15–20 minutes, flipping halfway through until golden and crisp.
06 - Preheat air fryer to 400°F. Place egg rolls in a single layer, spray lightly with cooking spray, and air fry for 8–10 minutes, turning once until crispy.
07 - Let egg rolls cool for 5 minutes before serving. Accompany with extra buffalo sauce, ranch, or blue cheese dressing for dipping.
