Craving a spicy and satisfying snack? These Buffalo Chicken Egg Rolls are the perfect solution. Filled with tender chicken, creamy cheese, and a tangy Buffalo sauce, they’re sure to be a hit.

Buffalo Chicken Egg Rolls

Prep Time: 30 minutes
Makes: 16 rolls

Ingredients:

1-1/2 pounds boneless skinless chicken breasts

2 tablespoons ranch salad dressing mix

1/2 cup Buffalo wing sauce

2 tablespoons butter

16 egg roll wrappers

1/3 cup crumbled feta cheese

1/3 cup shredded part-skim mozzarella cheese

Ranch salad dressing, optional

Instructions:

1. In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. 
2. Cook, covered, on low until chicken is tender, 3-4 hours.
3. Preheat oven to 425°F. 
4. Shred chicken with 2 forks; stir in butter.
5. With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) 
6. Fold bottom corner over filling; moisten remaining wrapper edges with water.
7. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. 
8. Place on a parchment-lined baking sheet, seam side down. 
9. Repeat, adding additional baking sheets as needed.
10. Bake until golden brown, 15-20 minutes. 
11. Let stand 5 minutes before serving. 
12. Serve warm, with ranch dressing for dipping if desired.