Buffalo Chicken Dip Egg Rolls
The perfect use for leftover buffalo chicken dip, or as a game day appetizer!
Ingredients
For Buffalo Chicken Dip
- 8 oz cream cheese softened
- 3/4 cup Frank's Red Hot Sauce
- 3/4 cup ranch
- 3/4 cup shredded white cheddar cheese
- 3 chicken breasts shredded
For Egg Roll
- 1 package of egg roll wrappers I use nasoya
- 1-2 tbsp high heat cooking oil avocado, grapeseed
Instructions
Buffalo Chicken Dip
- Add buffalo chicken dip ingredients to a Crock Pot and set on high until all ingredients are combined/melted.
Egg Roll Instructions
- Place two heaping tablespoons of dip along the center of the wrap, with pointed ends placed vertical.
- Fold bottom portion up.
- Tuck sides in.
- Roll and fold sides in.
- Heat a pan over high heat and warm about 1/2 tbsp of oil. Once oil is hot, add the roll fold side down and fry for about one minute. Be careful not to burn, the wrappers cook quickly. Flip and repeat. Stand roll on sides & tops to cook the entire wrapper.
- Serve with ranch or your favorite dipping sauce and enjoy!