Buffalo Chicken Egg Rolls

Crispy on the outside, spicy and tangy on the inside, these Buffalo Chicken Egg Rolls transform a classic bar food into an irresistible handheld treat. The satisfying crunch of the wrapper gives way to tender shredded chicken coated in that signature buffalo sauce heat, balanced perfectly with creamy blue cheese or ranch dipping sauce. Whether you’re hosting game day or looking for a crowd-pleasing appetizer, these Buffalo Chicken Egg Rolls deliver restaurant-quality flavor with homemade care. You’ll learn how to achieve the perfect crispy texture while keeping the filling moist and flavorful.

Why You’ll Love This Recipe

These Buffalo Chicken Egg Rolls combine the beloved flavors of buffalo wings with the convenient, crispy package of an egg roll. The contrast between the crunchy, golden-brown wrapper and the spicy, tender chicken filling creates an irresistible texture experience in every bite. What makes these truly special is how they transform sometimes messy buffalo wings into a clean-hands appetizer that’s perfect for parties.

The balance of heat is customizable to your preference, making them adaptable for various palates. Plus, they’re make-ahead friendly – you can prepare them earlier in the day and fry just before serving, making entertaining stress-free. For busy weeknights, these can be air-fried for a quicker, less messy cooking method.

The combination of familiar flavors in a new presentation makes these Buffalo Chicken Egg Rolls both comforting and exciting – a guaranteed hit that will have everyone asking for the recipe.

Ingredients

For the Egg Rolls:

• 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 4 oz cream cheese, softened
• 1/2 cup blue cheese crumbles (or shredded mozzarella for milder flavor)
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrots
• 2 green onions, thinly sliced
• 12-15 egg roll wrappers (6-inch square)
• 1 egg, beaten (for sealing wrappers)
• Vegetable oil for frying (about 2-3 cups)

For Dipping Sauce:

• 1/2 cup blue cheese or ranch dressing
• 1 tablespoon fresh chopped chives (optional)

The buffalo sauce provides that classic spicy tang that defines these egg rolls – choose your preferred heat level from mild to hot. Fresh celery and carrots add a subtle crunch and traditional buffalo wing accompaniment flavors right inside the egg roll.

Pro Tips

Master the Rolling Technique: The key to perfect Buffalo Chicken Egg Rolls is proper wrapping. Place the wrapper diamond-shaped on your work surface, add about 2-3 tablespoons of filling in the lower third, fold the bottom corner over the filling, then fold in the sides and roll tightly upward. Seal the final corner with egg wash, pressing firmly to ensure no filling escapes during cooking.

Control Moisture Balance: Too much moisture will make soggy egg rolls. After mixing the buffalo sauce with the chicken, let it sit for 5 minutes, then drain any excess liquid before adding other ingredients. This prevents the dreaded soggy wrapper syndrome while maintaining that buffalo flavor.

Perfect Frying Temperature: Maintain oil at exactly 350°F (175°C) throughout frying. Too hot and the wrappers burn before the inside heats through; too cool and they’ll absorb oil and become greasy. Use a thermometer and fry in small batches, allowing the oil to return to temperature between batches. For the crispiest results, place finished egg rolls on a wire rack rather than paper towels to prevent steam from softening the bottoms.

Instructions

Step 1: Prepare the Filling
In a large mixing bowl, combine the shredded chicken with the buffalo sauce, tossing until evenly coated. Add the softened cream cheese and mix until well incorporated. Fold in the blue cheese crumbles, diced celery, carrots, and sliced green onions. Mix gently until everything is evenly distributed. If the mixture seems too wet, let it rest for 5 minutes and drain any excess liquid.

Step 2: Set Up Your Rolling Station
Place a small bowl of water or beaten egg nearby for sealing the wrappers. Position an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape). Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.

Step 3: Fill and Roll
Place about 2-3 tablespoons of the buffalo chicken mixture on the lower third of the wrapper. Fold the bottom corner over the filling, tucking it under slightly to create a tight seal. Fold both side corners toward the center, then continue rolling upward. Brush the top corner with water or beaten egg before completing the roll to seal it securely.

Step 4: Prepare for Cooking
Arrange the rolled egg rolls on a baking sheet, seam-side down, and cover with a slightly damp paper towel to prevent drying while you finish rolling the remaining wrappers. Make sure they’re not touching to avoid sticking together.

Step 5: Cook the Egg Rolls
For deep frying: Heat oil to 350°F in a deep pot or Dutch oven. Fry egg rolls in batches of 3-4 for 3-4 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack set over a baking sheet to drain excess oil.

For air frying: Preheat air fryer to 375°F. Lightly spray egg rolls with cooking oil, then air fry for 8-10 minutes, turning halfway through, until crispy and golden.

For baking: Preheat oven to 425°F. Place egg rolls on a parchment-lined baking sheet, spray or brush with oil, and bake for 15-18 minutes, turning halfway through.

Step 6: Serve
Allow the Buffalo Chicken Egg Rolls to cool slightly before serving with blue cheese or ranch dipping sauce. Garnish with additional sliced green onions or chives if desired.

Variations

Buffalo Chicken and Ranch Egg Rolls: Replace the blue cheese crumbles with 2 tablespoons of ranch seasoning mixed into the filling for a milder, crowd-pleasing option that kids especially enjoy. This variation maintains the buffalo flavor but with a more subtle tang that pairs beautifully with the creamy dipping sauce.

Buffalo Cauliflower Egg Rolls: Create a vegetarian version by substituting 2 cups of finely chopped, roasted cauliflower for the chicken. The cauliflower absorbs the buffalo sauce beautifully while providing a satisfying texture. Add an extra 1/4 cup of shredded mozzarella to help bind the filling together. These make an excellent option for mixed-diet gatherings.

Spicy Southwest Buffalo Rolls: Add a southwestern twist by incorporating 1/4 cup of corn kernels, 1/4 cup of black beans, and 1 tablespoon of taco seasoning to the buffalo chicken mixture. Serve with an avocado ranch dipping sauce for a fusion appetizer that combines buffalo heat with tex-mex flavors.

Storage and Serving

Buffalo Chicken Egg Rolls can be refrigerated in an airtight container for up to 3 days. For best results when reheating, avoid the microwave which will make them soggy. Instead, place them in a 350°F oven for 10-12 minutes or an air fryer at 350°F for 3-4 minutes to restore their crispy exterior.

For make-ahead preparation, you can assemble the egg rolls completely, then freeze them uncooked on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. Cook directly from frozen, adding 2-3 minutes to the cooking time.

Serve these egg rolls as an appetizer alongside celery sticks, carrot sticks, and additional buffalo sauce. For a more substantial meal, pair them with a fresh garden salad dressed with ranch or blue cheese dressing. They also make excellent game day fare alongside other finger foods like loaded potato skins or spinach artichoke dip.

FAQs

Can I use rotisserie chicken for these Buffalo Chicken Egg Rolls?
Absolutely! Rotisserie chicken saves time and adds flavor. Just remove the skin, shred the meat, and proceed with the recipe as written.

How can I make these less spicy for kids?
Reduce the buffalo sauce to 1/4 cup and add 1/4 cup of ranch dressing to the filling. This maintains the buffalo flavor while tempering the heat significantly.

Can I make these in advance for a party?
Yes! You can roll them up to 24 hours ahead and keep them covered in the refrigerator, or freeze them uncooked for longer storage. Fry them just before serving for the best texture.

Why are my egg rolls getting soggy?
This usually happens if the filling is too wet or if they’re placed on paper towels after frying. Make sure to drain excess liquid from the filling and place fried egg rolls on a wire rack to maintain crispness.

Can I use wonton wrappers instead of egg roll wrappers?
Yes, but you’ll need to adjust the filling amount to about 1 tablespoon per wrapper and reduce the cooking time by half. These will create bite-sized buffalo chicken wontons that are perfect for serving as finger food.

Conclusion

These Buffalo Chicken Egg Rolls are comfort food at its finest — combining the addictive heat of buffalo wings with the satisfying crunch of a perfectly fried egg roll. They’re the kind of dish that bridges the gap between casual snacking and impressive entertaining, equally at home on your coffee table during the big game or passed around on a platter at your next dinner party. With the perfect balance of spicy, creamy, and crunchy elements, these egg rolls transform a beloved flavor into a hand-held delight that will have everyone reaching for seconds.

Print