Buffalo Chicken Egg Rolls

My neighbor knocked on my door one Sunday holding a foil tray of these golden, crispy rolls, still warm. She said she made way too many for the game and thought I'd want to try them. One bite and I stopped mid-chew, eyes wide, because the spicy buffalo heat mixed with cool blue cheese was ridiculously good. I asked for the recipe on the spot and have been making them ever since.

I made a double batch for my brother's birthday, and his friends hovered around the platter like moths to a flame. Someone asked if I catered, and I just laughed because these are shockingly simple to put together. Watching people reach for seconds, then thirds, reminded me why I love cooking food that makes people happy without requiring a culinary degree.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving time and adding a little extra seasoning that works beautifully with buffalo sauce.
• Buffalo wing sauce: This is the soul of the filling, bringing heat and tang, so pick a brand you actually enjoy eating on wings.
• Shredded mozzarella cheese: Melts into creamy pockets that balance the spice and hold everything together as it cooks.
• Crumbled blue cheese: Adds sharp, funky bursts that buffalo chicken was born to hang out with, though you can swap ranch powder if blue cheese isn't your thing.
• Finely shredded carrots: These bring a slight sweetness and crunch that cuts through the richness.
• Finely chopped celery: Classic buffalo pairing that adds fresh, crisp texture and a hint of earthy flavor.
• Green onions, finely sliced: A mild bite and pop of color that makes the filling feel vibrant and well rounded.
• Garlic powder: Deepens the savory base without overpowering the buffalo sauce.
• Freshly ground black pepper: Just a little warmth to round out the seasoning.
• Egg roll wrappers: These fry up shatteringly crisp and golden, creating the perfect vessel for all that spicy goodness.
• Vegetable oil, for deep frying: Neutral flavor and high smoke point make this the safest, crispiest choice for frying.

Instructions

Mix the Filling:

In a large bowl, toss together shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper until everything is evenly coated and combined. The mixture should look cohesive and slightly glossy from the sauce.

Wrap the Egg Rolls:

Lay an egg roll wrapper on a clean surface with one corner pointing toward you, then spoon 2 to 3 tablespoons of filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly, dabbing a bit of water on the top corner to seal it shut.

Seal and Repeat:

Continue wrapping the remaining wrappers and filling, keeping finished rolls under a damp towel so they don't dry out. This step goes faster once you get into a rhythm.

Heat the Oil:

Pour vegetable oil into a deep pot or skillet until it's about 2 inches deep, then heat to 350 degrees Fahrenheit. Use a thermometer to check, because too cool and they'll be greasy, too hot and they'll burn before the filling heats through.

Fry Until Golden:

Gently lower a few egg rolls into the hot oil, turning them occasionally with tongs or a slotted spoon, and fry for 3 to 4 minutes until they're deep golden brown and crispy. Remove and drain on paper towels, then repeat with the remaining batches.

Serve Hot:

Arrange the egg rolls on a platter and serve immediately with ranch or blue cheese dressing for dipping. They're best enjoyed while still hot and crackling.

Save

One evening I baked a batch instead of frying them because I was trying to be healthier, and honestly they were still fantastic. The wrappers crisped up beautifully in the oven, and I didn't miss the extra oil one bit. It was a small win that made me realize this recipe is flexible enough to fit whatever mood or method you're in.

Make Ahead Magic

You can assemble these egg rolls in the morning, cover them with plastic wrap, and refrigerate until it's time to fry. I've even frozen them on a baking sheet, then transferred them to a freezer bag once solid, and fried them straight from frozen by adding an extra minute or two to the cooking time. It's a game changer when you want hot appetizers without the stress.

Baking Option

If you'd rather skip the deep fryer, brush the assembled egg rolls lightly with oil and bake them at 425 degrees Fahrenheit for 15 to 18 minutes, flipping halfway through. They come out golden and crispy with way less cleanup, and honestly, most people can't tell the difference once they dip them in ranch.

Serving Suggestions

These egg rolls are perfect alongside celery and carrot sticks, which echo the flavors inside and give everyone something to munch on while waiting for the next batch. I also love setting out both ranch and blue cheese dressing so people can pick their favorite, and sometimes I add a drizzle of extra buffalo sauce on the plate for anyone who wants more heat.

• Pair with a cold beer or iced lemonade to balance the spice.
• Serve on a big platter lined with parchment for easy cleanup.
• Keep a warm oven on low to hold finished batches if you're frying in waves.

Save

These buffalo chicken egg rolls have become my go to whenever I need to impress without overthinking it. They're proof that the best recipes are the ones you can make your own and share without hesitation.

Questions & Answers

→ Can I bake these instead of frying?

Yes! Brush the assembled rolls lightly with oil and bake at 425°F for 15-18 minutes, flipping halfway through, until golden and crispy.

→ What type of chicken works best?

Cooked chicken breast works perfectly, but rotisserie chicken is a convenient shortcut that adds extra flavor and saves time.

→ Can I make these ahead of time?

Absolutely! Assemble the egg rolls and refrigerate them for up to 24 hours before frying or baking. You can also freeze them for up to 3 months.

→ What dipping sauces pair well with these?

Ranch dressing and blue cheese dressing are classic choices. You can also serve with extra buffalo sauce or a cooling cucumber yogurt dip.

→ How do I prevent the egg rolls from bursting while frying?

Make sure to seal the edges tightly with water and avoid overfilling. Also, ensure the oil temperature stays at 350°F to prevent uneven cooking.

→ Can I adjust the spice level?

Yes! Use mild buffalo sauce for less heat, or add cayenne pepper and extra hot sauce to the filling for more kick. Adjust to your preference.