truff kitchen

Buffalo Chicken Egg Rolls

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Cook Time

20 minutes

Prep Time

40 minutes

Servings

8

Ingredients

Egg Roll Filling:

4 oz. cream cheese, softened

4 oz. cheddar cheese, grated

1/4 cup TRUFF Buffalo Sauce

2 tablespoons mayonnaise

1 teaspoon dry ranch seasoning

8 oz. rotisserie chicken, pulled or chopped

2 tablespoons fresh scallions, chopped

1 tablespoon celery, minced

1 garlic clove, peeled and minced

8 egg roll wrappers

1 egg, beaten

Frying oil

Blue cheese dressing, TRUFF Buffalo Sauce, and Sweet Chili Sauce for dipping

Celery sticks and carrot sticks, served on the side

Chopped or frizzled scallions, for garnish

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Buffalo Chicken Egg Rolls

Make sure these buffalo chicken egg rolls are on your menu for Sunday football feast!

These flavor-packed egg rolls combine cheddar cheese, cream cheese, rotisserie chicken, celery, garlic, scallions, and TRUFF Buffalo Sauce.  Our TRUFFalo sauce infuses these bites with the punchy heat of buffalo sauce and the earthy, umami pop of black truffle.

If you’re looking to add an extra hit of TRUFFalo to this dish, serve the egg rolls alongside extra TRUFF Buffalo Sauce for additional dipping.

Instructions

  1. Place cream cheese, cheddar cheese, TRUFF Buffalo Sauce, mayonnaise, and ranch seasoning in a large bowl, whisk until combined and smooth.

  2. Add chicken, scallions, celery, and garlic to the bowl and stir to combine.

  3. Cover the bowl with plastic wrap and place in the refrigerator for 10 minutes.

  4. Position wrappers in a diamond-shape with one of the points of the diamond facing towards you.

  5. Place three tablespoons of the filling into the lower-center of the wrapper.

  6. Brush the outer edges of the wrap with egg wash.

  7. Pull the point closest to you over the filling.

  8. Bring the corner points into the center and roll into a tight cylinder.

  9. Repeat with the remaining wraps and filling.

  10. Place egg rolls on a wax paper-lined baking sheet and freeze 15-20 minutes.

  11. Fill a pot 1/3-full with oil and bring to 350°F.

  12. Place egg rolls in the hot oil..

  13. Fry for four to five minutes or until golden brown and hot throughout.

  14. Remove from the oil and set aside to drain on a wire rack.

  15. Once egg rolls are cooked, serve with an assortment of dipping sauces, celery sticks and carrot sticks on the side and garnish with chopped scallions.

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