Buffalo Chicken Egg Rolls (Printable Version)

Crispy egg rolls loaded with spicy buffalo chicken, cheese, and crunchy veggies for the ultimate appetizer.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese
05 - 1 cup finely shredded carrots
06 - 1 cup finely chopped celery
07 - 2 green onions, finely sliced
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon freshly ground black pepper

→ Assembly

10 - 12 egg roll wrappers
11 - Water for sealing

→ Frying

12 - 4 cups vegetable oil for deep frying

# How to Make It:

01 - In a large mixing bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until well combined and evenly distributed.
02 - Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2 to 3 tablespoons of the chicken mixture in the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly toward the top corner, applying a small amount of water to seal the final corner securely.
04 - Repeat the assembly and sealing process with all remaining egg roll wrappers and filling mixture.
05 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Ensure the oil has reached proper temperature before proceeding.
06 - Working in batches to avoid overcrowding, carefully place egg rolls into the hot oil. Turn occasionally during cooking until golden brown and crispy, approximately 3 to 4 minutes per batch.
07 - Remove cooked egg rolls using a slotted spoon or tongs and transfer to paper towels to drain excess oil. Serve immediately while hot with ranch or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • They taste like buffalo wings but without the sticky fingers and pile of bones.
  • You can prep them ahead and fry them right before guests arrive, so you're not missing the fun.
  • The crispy wrapper gives way to a creamy, tangy center that keeps people coming back for just one more.
02 -
  • If your oil isn't hot enough, the wrappers will absorb grease and turn limp instead of crispy; always test with a scrap before committing a whole batch.
  • Overfilling the wrappers makes them impossible to seal and they'll burst open in the oil, so stick to 2 or 3 tablespoons and resist the urge to pack them tight.
03 -
  • Keep a damp kitchen towel over your wrappers and finished rolls so they don't dry out and crack while you work.
  • Let the fried egg rolls rest on the paper towels for a minute before serving; it gives the filling time to set and prevents anyone from burning their mouth on molten cheese.
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