The Ultimate Buffalo Chicken Egg Rolls Recipe

When it comes to party appetizers, few things can compete with the crunchy, golden perfection of egg rolls. But if you’re looking for something bold, spicy, and unforgettable, Buffalo Chicken Egg Rolls are the ultimate choice. This recipe takes the fiery flavor of buffalo chicken wings and wraps it into a crispy egg roll shell, making it portable, less messy, and perfect for sharing at gatherings.

Whether you’re hosting a game day party, a casual family dinner, or simply craving a late-night snack, these Buffalo Chicken Egg Rolls are a guaranteed crowd-pleaser. They combine tender shredded chicken, tangy buffalo sauce, creamy cheese, and crunchy veggies all rolled into a golden brown shell. Pair them with ranch or blue cheese dip, and you’ll have an appetizer that disappears before you know it.

Why You’ll Love This Recipe

• Crispy & Crunchy: The egg roll wrapper fries (or bakes) up perfectly golden and crisp.
• Bold Flavor: Spicy buffalo sauce and cheesy filling make every bite a flavor explosion.
• Versatile: Works as an appetizer, snack, or even a light dinner.
• Make-Ahead Friendly: Assemble and freeze the rolls, then cook them when needed.

Ingredients

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1/2 cup buffalo wing sauce (Frank’s RedHot is a classic choice)
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled blue cheese (optional, for authentic flavor)
• 1/2 cup shredded carrots
• 1/2 cup finely chopped celery
• 1/4 cup cream cheese, softened
• 12–14 egg roll wrappers
• Small bowl of water (for sealing edges)
• Oil for frying (vegetable or canola oil)

Instructions

1. Prepare the Filling:
   In a large mixing bowl, combine shredded chicken, buffalo sauce, mozzarella, cream cheese, carrots, and celery. Mix until evenly coated and creamy.
2. Assemble Egg Rolls:
   Lay an egg roll wrapper on a flat surface with one corner facing you (diamond shape). Place 2 tablespoons of filling in the center. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with remaining wrappers.
3. Heat the Oil:
   In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C).
4. Fry the Rolls:
   Fry 3–4 rolls at a time, turning occasionally, until golden brown and crispy (about 3–4 minutes). Transfer to a paper towel-lined plate to drain excess oil.
5. Serve:
   Serve hot with ranch or blue cheese dressing for dipping. Garnish with chopped green onions or extra buffalo sauce drizzle for presentation.

Tips for Perfect Egg Rolls

• Don’t overfill the wrappers, or they may burst while frying.
• Seal well with water to prevent the filling from leaking.
• For a healthier option, bake the rolls at 400°F (200°C) for 15–18 minutes, flipping halfway. Brush lightly with oil for extra crispiness.
• These can be frozen unbaked. To cook, fry directly from frozen (add 1–2 minutes to cook time).

Variations

• Buffalo Chicken Ranch Egg Rolls: Add a tablespoon of ranch to the filling.
• Cheesy Explosion: Use cheddar cheese instead of mozzarella.
• Loaded Veggie Rolls: Add diced bell peppers or corn for extra crunch.
• Spicy Kick: Mix in diced jalapeños with the chicken filling.

Serving Suggestions

Buffalo Chicken Egg Rolls are perfect with:

• Ranch or blue cheese dip
• Celery sticks (to balance the spice)
• A cold beer or sparkling soda for game night

They also make a great party platter alongside sliders, nachos, and wings.

Buffalo Chicken Egg Rolls

Crispy, golden egg rolls filled with spicy buffalo chicken, cheese, and veggies, served with ranch or blue cheese dip.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 egg rolls

Course: Appetizer, Snack

Cuisine: American, Game Day

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 2 cups cooked shredded chicken
• 0.5 cup buffalo wing sauce
• 1 cup shredded mozzarella cheese
• 0.5 cup crumbled blue cheese optional
• 0.5 cup shredded carrots
• 0.5 cup finely chopped celery
• 0.25 cup cream cheese softened

Assembly

• 12 egg roll wrappers
• 1 small bowl water for sealing
• oil for frying vegetable or canola

Equipment

• Mixing bowl
• Skillet or deep fryer
• Tongs
• Paper towels

Method

 

1. In a large bowl, mix shredded chicken, buffalo sauce, mozzarella, cream cheese, carrots, and celery until well combined.
2. Lay one egg roll wrapper flat. Add 2 tbsp of filling in the center. Fold bottom corner over filling, fold in sides, and roll tightly. Seal with water.
3. Heat oil in a skillet or fryer to 350°F (175°C).
4. Fry egg rolls 3–4 at a time for 3–4 minutes until golden and crispy. Drain on paper towels.
5. Serve hot with ranch or blue cheese dip.

Notes

For a healthier version, bake at 400°F (200°C) for 15–18 minutes instead of frying. Freeze uncooked egg rolls for up to 3 months.

Make-Ahead & Storage

• Fridge: Store leftovers in an airtight container up to 3 days. Reheat in oven or air fryer for crispiness.
• Freezer: Freeze uncooked egg rolls in a single layer, then transfer to a freezer bag. Fry or bake directly from frozen.