Buffalo Chicken Egg Rolls (Print Version)

Crispy egg rolls stuffed with spicy buffalo chicken, cheese, and crunchy vegetables 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, shredded carrots, chopped celery, sliced green onions, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Lay an egg roll wrapper on a clean work 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 the wrapper tightly upward, sealing the top corner with a small amount of water to create a secure seal.
04 - Repeat the assembly and sealing process with the remaining 11 egg roll wrappers and filling mixture.
05 - Heat the vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit, ensuring the oil reaches the proper temperature before frying.
06 - Working in batches, carefully place egg rolls into the hot oil. Turn occasionally with a slotted spoon or tongs until golden brown and crispy, approximately 3 to 4 minutes per batch.
07 - Transfer the fried egg rolls to paper towels to drain excess oil. Serve hot with ranch dressing or blue cheese dressing for dipping.

# Additional Tips::

01 -
  • They disappear faster than you can fry them, which means everyone actually loves them.
  • You get all the flavor of buffalo wings without the mess on your fingers.
  • They reheat beautifully, so you can make them ahead and still impress people.
  • The crispy wrapper against that creamy spicy filling is straight up addictive.
02 -
  • Don't overfill the wrappers or they'll burst open in the oil, I learned that the hard way with filling oozing everywhere.
  • Make sure your oil is actually hot enough before frying, or the egg rolls will absorb too much oil and turn greasy instead of crispy.
  • Let the filling cool slightly before assembling so it doesn't make the wrappers soggy while you're rolling.
03 -
  • Press out as much air as possible when rolling so the egg rolls stay tight and don't puff up unevenly in the oil.
  • If you're frying a big batch, keep the finished ones warm in a 200 degree oven on a wire rack while you finish the rest.
  • Use a thermometer to monitor your oil temperature, it makes all the difference between soggy and perfectly crispy.
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