Buffalo Chicken Egg Rolls

My neighbor knocked on the door one Sunday with a tray of these still warm from her kitchen, and I ate three before I even asked what was in them. The crispy shell cracked under my teeth, releasing steam and the unmistakable tang of buffalo sauce mixed with melted cheese. She laughed and said she'd been making them for years, every football season without fail. I begged for the method, scribbled it on the back of a grocery receipt, and made my first batch that same week. They've been my most requested party dish ever since.

I brought a platter to a potluck once and watched a guy eat five in a row while standing by the table, dipping each one methodically into ranch. He asked if I catered, which I took as the highest compliment. My sister now refuses to host game day unless I bring a double batch. There's something about the combination of heat, cheese, and that crispy wrapper that makes people forget about manners.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
• Buffalo wing sauce: Use a brand you actually like eating, because that flavor carries the whole filling.
• Shredded mozzarella cheese: It melts beautifully and holds everything together without overpowering the buffalo heat.
• Crumbled blue cheese: This is the authentic buffalo touch, tangy and bold, but you can skip it if you're not a fan.
• Finely shredded carrots: They add a slight sweetness and a satisfying crunch that balances the spice.
• Finely chopped celery: Classic buffalo pairing, it brings freshness and a crisp texture to each bite.
• Green onions, finely sliced: A little sharpness and color, they brighten up the filling.
• Garlic powder: Just enough to deepen the flavor without making it too garlicky.
• Freshly ground black pepper: A touch of warmth that ties the seasoning together.
• Egg roll wrappers: Look for them in the refrigerated section near the tofu, they fry up thin and shatteringly crisp.
• Small bowl of water: This seals the wrappers shut, no glue needed.
• Vegetable oil for frying: You need enough to submerge the rolls halfway, a deep pot works better than a shallow pan.

Instructions

Mix the filling:

In a large bowl, combine the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Stir until everything is evenly coated and the mixture holds together when you scoop it.

Wrap the egg rolls:

Lay one wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner over it snugly.

Seal them up:

Fold in the left and right corners, then roll the whole thing up tightly toward the top corner. Dab a little water on the final corner and press it down to seal.

Repeat the process:

Keep wrapping until all the filling is used up, laying the finished rolls seam side down on a plate. Cover them with a damp towel if you're not frying immediately so they don't dry out.

Heat the oil:

Pour vegetable oil into a deep pot or skillet until it's about 2 inches deep, then heat it to 350 degrees Fahrenheit. You can test it by dropping in a small piece of wrapper, it should sizzle and float right away.

Fry in batches:

Carefully lower 3 or 4 egg rolls into the hot oil, turning them occasionally with tongs. They should be golden brown and crispy all over in about 3 to 4 minutes.

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels. Serve them hot with ranch or blue cheese dressing on the side for dipping.

Save

The first time I nailed the temperature and the roll technique, I stood in my kitchen eating one over the sink, marveling at how something this good came out of my own hands. My husband walked in, grabbed two, and declared them better than the ones we'd had at restaurants. That's the moment I knew this recipe was a keeper.

Baking Instead of Frying

If you want to skip the oil, brush the assembled egg rolls lightly with vegetable or olive oil and arrange them on a parchment lined baking sheet. Bake at 425 degrees Fahrenheit for 15 to 18 minutes, flipping them halfway through so both sides get crispy. They won't be quite as golden or crunchy as the fried version, but they're still delicious and way less messy to clean up.

Making Them Ahead

You can wrap all the egg rolls in the morning, cover them tightly with plastic wrap, and refrigerate until you're ready to fry. I've even frozen them on a baking sheet, then transferred them to a freezer bag once solid. Fry them straight from frozen, just add an extra minute or two to the cooking time and watch the temperature closely.

Serving Suggestions

These egg rolls are perfect with a side of celery and carrot sticks, keeping that classic buffalo vibe alive. I like to set out both ranch and blue cheese dressing so people can pick their favorite. A cold beer or a tangy lemonade cuts through the richness beautifully.

• Add a sprinkle of fresh parsley or chives on top for color.
• Serve them on a wooden board with small bowls of dipping sauce tucked in.
• Pair them with a simple green salad to balance out the richness.

Save

These egg rolls have become my go to whenever I want to impress without stressing. They're fun to make, even better to eat, and they always bring people together around the table.

Common Questions

→ Can I bake these instead of frying?

Yes, brush the assembled egg rolls lightly with oil and bake at 425°F for 15–18 minutes, turning once halfway through for even browning.

→ What type of chicken works best for this filling?

Cooked chicken breast works perfectly, though rotisserie chicken is a convenient shortcut that adds extra flavor and saves preparation time.

→ How do I prevent the egg rolls from falling apart while frying?

Make sure to seal the edges completely using water, and avoid overfilling. Roll tightly and ensure the oil temperature stays at 350°F for proper cooking.

→ Can I make these ahead of time?

Absolutely. Assemble the egg rolls and refrigerate for up to 24 hours before frying, or freeze them for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time.

→ What dipping sauces pair well with these?

Ranch and blue cheese dressing are classic choices. You can also serve with extra buffalo sauce, honey mustard, or a creamy sriracha mayo for variety.

→ How can I adjust the spice level?

Use mild buffalo sauce for less heat, or add cayenne pepper and extra hot sauce to the filling for a spicier kick. Adjust to your preference.