Buffalo Chicken Egg Rolls (Print Version)

Crispy golden rolls packed with spicy buffalo chicken, melted cheese, and crunchy vegetables for an irresistible 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 sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until well combined.
02 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2 to 3 tablespoons of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, using a little water to seal the top corner.
03 - Repeat the folding and rolling process with remaining wrappers and filling until all egg rolls are prepared.
04 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Serve hot with ranch or blue cheese dressing for dipping.

# Additional Tips::

01 -
  • They stay crispy on the outside while the inside gets all melty and tangy, which is exactly what you want when youre reaching for one more.
  • You can prep them in the morning, keep them in the fridge, and fry them right before people show up so your house smells amazing.
  • Theyre way more interesting than wings but hit that same buffalo craving without the mess on your fingers.
02 -
  • If you overfill the wrappers, theyll split open in the oil and make a mess, so resist the urge to cram in extra chicken.
  • Always seal the edges with water or theyll unravel while frying, and youll lose all that cheesy goodness into the pot.
  • Let the oil come back up to temperature between batches or the egg rolls will absorb too much oil and turn out soggy instead of crispy.
03 -
  • Use a candy or instant read thermometer to monitor your oil temperature because guessing almost always leads to soggy or burnt egg rolls.
  • Dont skip the blue cheese unless you absolutely have to, it really is the secret to that authentic buffalo flavor everyone will recognize and love.
  • If your wrappers keep tearing, let them sit at room temperature for a few minutes so theyre more pliable and easier to work with.
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