Save to Pinterest My sister brought these to a Super Bowl party three years ago, and I watched grown adults elbow each other out of the way to grab seconds. The tray was empty in under ten minutes. I cornered her in the kitchen and made her walk me through the recipe on her phone while everyone argued over replays in the living room. Now I make a double batch every time because I learned the hard way that twelve is never enough.
The first time I served these at a casual Friday dinner, my neighbor asked if I catered. I laughed so hard I almost dropped the ranch. Theyre genuinely simple to put together, but they look and taste like you spent all day in the kitchen. My kids now request them for birthday parties instead of pizza, which tells you everything you need to know.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here because its already juicy and seasoned, and it cuts your prep time in half.
- Buffalo wing sauce: This is what gives the filling that tangy, spicy punch, so use a brand you actually like eating on wings.
- Shredded mozzarella cheese: It melts beautifully and keeps the filling from being too sharp or salty.
- Crumbled blue cheese: You need this for authentic buffalo flavor, but if someone in your house hates it, you can swap in cream cheese.
- Finely shredded carrots: They add a little sweetness and crunch that balances out all the heat and richness.
- Finely chopped celery: Classic buffalo pairing, and it keeps the filling from getting too dense or heavy.
- Green onions, finely sliced: These give a mild, fresh bite that cuts through the cheese and sauce.
- Garlic powder: Just a little for background flavor, nothing aggressive.
- Freshly ground black pepper: Adds a whisper of warmth without competing with the buffalo sauce.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, and make sure theyre fresh or they crack when you roll.
- Small bowl of water: This is your glue for sealing the wrappers tight so nothing leaks out during frying.
- Vegetable oil, for deep frying: You need enough to submerge the rolls halfway so they cook evenly and get that perfect golden shell.
Instructions
- Mix the filling:
- In a large bowl, combine shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Stir everything together until its evenly coated and the cheese is distributed throughout.
- Prep your workspace:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you like a diamond. Keep a damp towel over the remaining wrappers so they dont dry out.
- Fill and fold:
- Spoon 2 to 3 tablespoons of the chicken mixture into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners like youre wrapping a tiny burrito.
- Seal it up:
- Roll the wrapper up tightly toward the top corner, then dab a little water on that last flap and press it down to seal. Set it seam side down on a plate.
- Repeat:
- Keep going with the remaining wrappers and filling. If you run out of filling before wrappers, save the extras for another batch or use them for spring rolls.
- Heat the oil:
- Pour vegetable oil into a deep pot or skillet until its about 2 inches deep, then heat it to 350 degrees F. Use a thermometer because too cool and theyll be greasy, too hot and theyll burn.
- Fry in batches:
- Carefully lower 3 or 4 egg rolls into the hot oil, turning them occasionally with tongs. Fry until theyre golden brown and crispy all over, about 3 to 4 minutes per batch, then lift them out and drain on paper towels.
- Serve hot:
- Pile them on a platter and serve with ranch or blue cheese dressing for dipping. They taste best when theyre still warm and crackling.
Save to Pinterest I made these for my husbands coworkers once, and two of them asked for the recipe before they even finished chewing. One guy admitted he didnt usually like buffalo anything, but he ate four. Thats when I realized these werent just a party trick anymore. They were a crowd converter.
How to Bake Them Instead
If frying feels like too much hassle or youre trying to lighten things up a bit, you can absolutely bake these. Brush each assembled egg roll lightly with vegetable or olive oil, place them seam side down on a parchment lined baking sheet, and bake at 425 degrees F for 15 to 18 minutes. Flip them halfway through so both sides get golden and crispy. Theyll be a little less indulgent than the fried version, but still totally delicious and way easier to clean up after.
Make Ahead and Storage Tips
You can assemble these completely in the morning or even the night before, then cover them tightly with plastic wrap and keep them in the fridge until youre ready to fry. They also freeze beautifully. Just lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute or two to the cooking time. Leftovers can be reheated in a 375 degree F oven for about 10 minutes to bring back some of that crispiness.
Serving Suggestions and Variations
I love putting these out with a variety of dipping sauces so people can choose their own adventure. Ranch and blue cheese are the classics, but honey mustard or even a creamy sriracha mayo work surprisingly well. For a spicier version, toss in a pinch of cayenne or drizzle extra hot sauce into the filling. You can also swap the blue cheese for cream cheese if youve got picky eaters, or add a handful of shredded cheddar for extra melt factor.
- Serve them alongside celery and carrot sticks for that full buffalo platter vibe.
- If youre feeding a crowd, set up a DIY dipping station with three or four sauces and let people get creative.
- These pair beautifully with cold beer, iced tea, or even a crisp white wine if youre feeling fancy.
Save to Pinterest These egg rolls have become my go to whenever I need to impress without stressing. Theyre crispy, tangy, cheesy, and gone before you know it.
Common Recipe Questions
- → Can I bake these instead of deep frying?
Yes, absolutely. Brush assembled rolls lightly with oil and bake at 425°F for 15–18 minutes, turning once halfway through. They'll be crispy with less oil.
- → How do I keep them crispy if making ahead?
Fry and cool on paper towels, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.
- → What dipping sauces pair well with these?
Ranch dressing, blue cheese dressing, and sriracha mayo are classic choices. Cool sour cream or yogurt-based dips also balance the spicy heat beautifully.
- → Can I adjust the spice level?
Definitely. For milder rolls, use mild buffalo sauce or reduce the amount. For extra heat, add cayenne pepper, hot sauce, or jalapeños to the filling.
- → What's the best oil temperature for frying?
Maintain 350°F consistently. Too cool and they'll absorb excess oil; too hot and they'll brown before cooking through. Use a thermometer for best results.
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves preparation time. Simply shred it and mix into the filling with the buffalo sauce and other ingredients.