Ingredients:

  • 3 cups shredded cooked chicken breast
  • 8 oz cream cheese, softened
  • 0.5 cup buffalo sauce
  • 0.25 cup ranch dressing
  • 1 cup shredded mozzarella cheese
  • 0.5 cup sliced green onions
  • 0.5 tsp garlic powder
  • 13 egg roll wrappers
  • 1 large egg
  • 1 tbsp water
  • 2 cups neutral oil for frying

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, and garlic powder. Stir until the mixture is smooth and the liquids are fully emulsified into the cheese.
  2. Fold the finely shredded chicken, shredded mozzarella, and sliced green onions into the cream cheese base until a dense, uniform filling is formed.
  3. In a small bowl, whisk together the egg and water to create an egg wash 'glue' for assembly.
  4. Lay an egg roll wrapper on a flat surface in a diamond shape. Place approximately 3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in the side corners tightly, and roll toward the top corner. Brush the final edge with egg wash to seal.
  5. Heat neutral oil in a heavy-bottomed pot to 350°F (175°C). Carefully lower egg rolls into the oil in batches.
  6. Fry for 3-5 minutes, turning occasionally, until the wrappers are deep golden brown and crisp. Drain on a wire rack or paper towels.