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Buffalo Chicken Egg Rolls

Crispy, golden egg rolls filled with spicy buffalo chicken, cheese, and veggies, served with ranch or blue cheese dip.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.