Save The smell of hot sauce and melted cheese hit me before I even walked into my brother's kitchen that Sunday. He was standing at the counter, sleeves rolled up, folding something that looked like a messy burrito. Turns out, he'd been experimenting with buffalo chicken egg rolls all afternoon after seeing them at a sports bar the night before. I grabbed one straight from the cooling rack, burned my tongue, and didn't care one bit. That crunch, that spicy creamy filling—I was hooked instantly.
I made these for a playoff party once, and by halftime they were gone. People kept asking if I ordered them from a restaurant. One friend even tried to sneak into the kitchen to see if I had more hidden somewhere. I didn't, and I learned my lesson: always double the batch, because twelve egg rolls among hungry football fans is basically nothing.
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Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
- Buffalo wing sauce: This is the soul of the filling, so use a brand you actually like eating on wings.
- Mozzarella cheese: It melts beautifully and keeps the filling creamy without overpowering the buffalo flavor.
- Blue cheese: Crumbled blue cheese adds that classic tangy punch, but you can swap it for more mozzarella if you're not a fan.
- Carrots and celery: Finely shredded and chopped, they bring crunch and freshness that balance out all that richness.
- Green onions: A little sharpness and color that makes the filling feel complete.
- Garlic powder and black pepper: Just enough to add depth without competing with the buffalo sauce.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, and make sure they're pliable, not dried out.
- Vegetable oil: You need enough to submerge the egg rolls for that perfect golden crispy shell.
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Instructions
- Mix the filling:
- Combine the shredded chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper in a large bowl. Stir everything together until it looks like a cohesive, slightly messy buffalo chicken salad.
- Prep your wrappers:
- Lay one egg roll wrapper flat with a corner pointing toward you, like a diamond. Keep the others covered with a damp towel so they don't dry out while you work.
- Fill and fold:
- Spoon 2 to 3 tablespoons of filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right sides like you're wrapping a tiny gift.
- Roll and seal:
- Roll it up tightly toward the top corner, then dab a little water on that last corner and press to seal. Set it aside seam side down and repeat with the rest.
- Heat the oil:
- Pour about 4 cups of vegetable oil into a deep pot or skillet and heat it to 350 degrees. If you don't have a thermometer, drop in a small piece of wrapper, it should sizzle and float right away.
- Fry until golden:
- Carefully slide 3 or 4 egg rolls into the hot oil, don't crowd them. Fry for 3 to 4 minutes, turning them once or twice, until they're deep golden and crispy all over.
- Drain and serve:
- Use a slotted spoon to lift them out and set them on paper towels to drain. Serve them hot with ranch or blue cheese dressing on the side for dipping.
Pin it There's something about pulling a tray of these out of the oil, golden and crackling, that makes you feel like a kitchen hero. My niece once said they tasted like a restaurant secret, and honestly, that's exactly what they are. Every time I make them now, I think about that compliment and smile.
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Making Them Ahead
You can assemble these a few hours in advance and keep them covered in the fridge until you're ready to fry. I've even frozen them before frying, just lay them on a baking sheet until solid, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute or two to the cooking time. It's a total game changer for party prep.
Baking Instead of Frying
If you want to skip the deep fryer, brush the assembled egg rolls lightly with oil and bake them at 425 degrees for about 15 to 18 minutes, flipping them halfway through. They won't be quite as crispy as fried, but they're still delicious and way less messy. I do this on weeknights when I don't feel like dealing with a pot of hot oil.
Serving Suggestions
These are perfect with classic buffalo wing sides like celery and carrot sticks, plus a good creamy dip. I usually set out both ranch and blue cheese dressing because people have strong opinions. You could also serve them with a cold beer, some pickles, or even a simple green salad to balance out the richness.
- Try them with a drizzle of extra buffalo sauce right before serving for people who like it really spicy.
- They're great as a main dish with fries or a side salad, not just an appetizer.
- Leftover egg rolls reheat beautifully in the oven at 375 degrees for about 10 minutes.
Pin it Once you make these, they'll become your go to appetizer for everything from game days to casual dinners. There's no going back to plain wings after this.
Frequently Asked Questions
- → Can I bake these instead of frying?
Yes, brush the assembled egg rolls with oil and bake at 425°F for 15-18 minutes, turning once halfway through, until golden and crispy.
- → What dipping sauces pair best with these?
Ranch dressing and blue cheese dressing are classic choices that complement the spicy buffalo flavor perfectly. You can also serve with extra buffalo sauce.
- → Can I make these ahead of time?
Absolutely. Assemble the egg rolls and refrigerate for up to 24 hours before frying, or freeze them for up to 3 months. Fry directly from frozen, adding 1-2 extra minutes.
- → How do I prevent the wrappers from splitting?
Don't overfill the wrappers, roll them tightly, and ensure the oil temperature stays at 350°F. Too hot oil causes rapid splitting while too cool makes them soggy.
- → What type of chicken works best?
Cooked chicken breast works perfectly, but rotisserie chicken is a convenient shortcut. Shred it finely so it distributes evenly in each roll.
- → How do I store leftovers?
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore crispiness.
