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Buffalo Chicken Eggrolls

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Buffalo Chicken Eggrolls
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Makes: 6 servings adjust



  • 4 ounces Cream Cheese, softened; light is fine
  • 14 cup Hot Sauce, franks brand preferred
  • 3 cups Cooked Chicken Breast, shredded and chopped small
  • 34 cup Celery, finely chopped

Step 1

In a medium bowl whisk together the softened cream cheese and the hot sauce. Add the chicken and chopped celery and stir to combine.


  • Egg Roll Wrappers
  • 4 ounces Crumbled Blue Cheese

Step 2

Place an egg roll wrapper on your work surface in front of you with one of the points facing you. Keep the remaining wrappers covered with plastic wrap while you work to prevent drying out. Place 2 tablespoons of filling on the wrapper on the lower third closest to you. Add a little of the blue cheese crumbles on top.

Step 3

Fold the bottom corner up and over the filling. Wet a pastry brush with water and brush the remaining edges with the water. Fold the left and right sides in to encase the filling. Continue tightly rolling up toward the point furthest from you. Press along seam to ensure a tight seal.

Step 4

Repeat with remaining egg roll wrappers and filling. NOTE: Keep rolled egg rolls covered with plastic wrap and do not stack unless separated with parchment paper to prevent sticking.

Step 5

Refrigerate covered for up to 4 hours until ready to fry.

Step 6

Heat deep fat fryer to 350 degrees. Add a couple of egg rolls at a time, fry for a few minutes until golden brown. Remove to paper towels to drain. NOTE: Do not over crowd the fryer or the temperature will drop too much resulting in greasy egg rolls!

Step 7

Serve with your favorite blue cheese dressing for dipping!

Step 8

Egg rolls can be frozen before cooking. Freeze until solid in single layer and then transfer to a freezer bag. To fry frozen egg rolls, just put them in the fryer frozen and fry a couple minutes longer than you would normally.

Step 9

Alternate cooking method: Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place egg rolls, seam side down, in a single layer on prepared baking sheet. Spray tops with cooking spray and bake 12-15 minutes until golden brown.
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