Crispy Buffalo Chicken Quesadilla Egg Rolls
Crispy Buffalo Chicken Quesadilla Egg Rolls combine spicy shredded chicken, melty cheese, and green onions wrapped in golden, crunchy egg roll wrappers. Perfect for parties, game days, or fun weeknight meals with a bold, zesty twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18–20 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
- 1 cup shredded cooked chicken
- 1/2 cup Buffalo sauce
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup finely chopped green onions
- 1 package egg roll wrappers (about 20 wrappers)
- Oil for frying (canola or vegetable oil)
- Ranch or blue cheese dressing, for dipping
Instructions
- In a bowl, combine shredded chicken and Buffalo sauce until evenly coated.
- Add shredded cheese and chopped green onions; mix to combine.
- Place an egg roll wrapper on a flat surface and add a spoonful of the filling in the center.
- Fold in the sides, roll tightly, and seal edges with water.
- Heat oil in a frying pan to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes per side until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with ranch or blue cheese dressing.
Notes
- Don’t overfill wrappers to prevent bursting during frying.
- Use a mild Buffalo sauce for less heat.
- Can be baked or air fried for a lighter version.
- Freeze uncooked rolls and fry or bake from frozen when needed.
- Rotisserie chicken makes prep faster and easier.
Nutrition
- Serving Size: 1 egg roll
- Calories: 140
- Sugar: 0g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 25mg
