Buffalo Chicken Egg Rolls – Crispy, Spicy, and Perfect for Game Day
There’s something irresistibly fun about taking a classic favorite and giving it a creative twist. Buffalo chicken egg rolls are exactly that—an addictive mashup of spicy buffalo wings and crunchy egg rolls that makes everyone reach for seconds. Whether you’re hosting a party, prepping for game day, or just craving a bold snack that delivers flavor in every bite, these golden, crispy rolls are pure satisfaction.
Imagine the creaminess of shredded chicken mixed with tangy buffalo sauce and melted cheese, all wrapped snugly in a crispy egg roll shell. Once fried or baked, the result is pure magic—hot, melty filling meets crunchy perfection. Served with a side of cool ranch or blue cheese dressing, these egg rolls disappear faster than you can say “more, please!”
Buffalo chicken egg rolls have become a staple in our house whenever we’re entertaining or just want something fun for dinner. They’re easy to make, endlessly customizable, and taste just as amazing reheated the next day (if any survive that long!).
Ingredients:
- 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
- 4 oz cream cheese, softened
- 1/2 cup buffalo wing sauce (Frank’s RedHot or your favorite brand)
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 green onions, finely chopped
- 12 egg roll wrappers
- Vegetable oil (for frying)
- Ranch or blue cheese dressing (for dipping)
Instructions:
- Prepare the filling: In a medium mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, cheddar cheese, and green onions. Mix until everything is evenly combined and creamy.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with a corner facing you (like a diamond shape). Spoon about 2 tablespoons of the buffalo chicken filling into the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Moisten the top corner with a little water to seal. Repeat with remaining wrappers and filling.
- Fry the egg rolls: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat (around 350°F or 175°C). Fry egg rolls in batches, turning occasionally, until golden brown—about 3–4 minutes per batch. Remove and drain on a wire rack or paper towel.
- Alternative baking method: For a lighter option, preheat oven to 425°F (220°C). Place the assembled egg rolls on a parchment-lined baking sheet, brush lightly with oil, and bake for 15–18 minutes, turning halfway, until crispy and golden.
- Serve hot: Serve your buffalo chicken egg rolls immediately with ranch or blue cheese dressing for dipping.
Tips & Tricks:
- Use leftover rotisserie chicken for easy prep and added flavor.
- To prevent soggy egg rolls, make sure the filling isn’t too runny—cream cheese helps keep everything together.
- Seal the edges tightly to prevent filling from leaking during frying.
- If frying in batches, keep finished rolls warm in a 200°F (93°C) oven until ready to serve.
Buffalo Chicken Egg Rolls
Ingredients
Equipment
Method
- In a bowl, combine chicken, cream cheese, buffalo sauce, cheddar cheese, and green onions until creamy.
- Lay an egg roll wrapper with a corner facing you. Spoon about 2 tablespoons of filling into the center.
- Fold the bottom corner over filling, tuck in sides, and roll tightly. Seal with water.
- Heat oil to 350°F (175°C). Fry egg rolls in batches until golden, 3–4 minutes. Drain on paper towels.
- Alternatively, bake at 425°F (220°C) for 15–18 minutes, turning halfway.
- Serve warm with ranch or blue cheese dressing.
Notes
Variations:
- Spicy Kick: Add a dash of cayenne pepper or a few drops of hot sauce for extra heat.
- Cheesy Version: Mix in mozzarella or pepper jack cheese for a gooey texture.
- Air Fryer Option: Cook at 375°F (190°C) for about 8–10 minutes, flipping halfway, until golden and crisp.
- Buffalo Ranch Version: Stir a tablespoon of ranch dressing into the filling for a creamy, tangy twist.
Serving Suggestions:
Buffalo chicken egg rolls are the ultimate appetizer, perfect for game nights, parties, or even as a fun dinner. Pair them with celery sticks and a side of cool ranch or blue cheese dressing. For a full spread, serve them alongside loaded fries, onion rings, or a simple garden salad.
They also make a great addition to a tailgate menu or potluck—just reheat them in the oven right before serving to bring back that irresistible crunch.
Storage Information:
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10 minutes until crisp again.
You can also freeze un-fried egg rolls for up to 2 months. To cook from frozen, simply fry or bake until golden brown, adding a few extra minutes to the cooking time.
FAQ:
Q: Can I make these ahead of time?
Yes! Assemble the egg rolls, store them covered in the fridge for up to 24 hours, then fry or bake right before serving.
Q: Can I use canned chicken?
Absolutely. Drain it well and mix with the other ingredients—it’s a great shortcut.
Q: What’s the best dipping sauce?
Classic ranch or blue cheese dressing complements the spicy filling beautifully, but you can also try garlic aioli or honey mustard for something different.
History / Fun Facts:
The concept of egg rolls traces back to Chinese-American cuisine, where they evolved as a fried, crispy appetizer filled with savory vegetables and meats. Over time, fusion recipes like buffalo chicken egg rolls emerged, bringing together Asian technique and American comfort flavors.
Buffalo chicken itself originated in Buffalo, New York, in the 1960s, when the famous Anchor Bar served up the first spicy wings tossed in tangy sauce. Combining those beloved flavors with the crunch of an egg roll wrapper? It’s culinary genius at its best—proof that great food often comes from creative crossovers.
