Buffalo Chicken Egg Rolls

My neighbor came over one Sunday with a platter of these, still warm from her fryer, and I swear the whole kitchen smelled like a sports bar in the best way. She told me she'd been making them for years but never wrote anything down, just eyeballed it every time. I begged for the rundown, scribbled notes on a grocery receipt, and by the next weekend I was rolling my own. They disappeared so fast I didn't even get one for myself.

I made a double batch for a birthday party once and set them out next to store bought appetizers. By halftime, every single egg roll was gone and the fancy stuff sat untouched. My friend's teenage son asked if I'd cater his graduation, which I'm pretty sure was the highest compliment I've ever received. Now I keep shredded rotisserie chicken in the fridge just in case someone texts me last minute.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already seasoned and saves you from boiling anything.
• 1/2 cup buffalo wing sauce: This is what makes the filling sing, use your favorite brand or the one that makes your eyes water a little.
• 1 cup shredded mozzarella cheese: Mozzarella melts smooth and keeps everything together without overpowering the buffalo flavor.
• 1/2 cup crumbled blue cheese: I was skeptical at first, but this adds the authentic tangy punch you need.
• 1 cup finely shredded carrots: They give a slight sweetness and crunch that balances the heat.
• 1 cup finely chopped celery: Classic buffalo pairing, and the texture contrast is perfect.
• 2 green onions, finely sliced: A little sharpness and color that freshens up every bite.
• 1/2 tsp garlic powder: Just enough to deepen the savory notes without competing with the buffalo sauce.
• 1/4 tsp freshly ground black pepper: A whisper of warmth that ties everything together.
• 12 egg roll wrappers: Look for them in the refrigerated section near the tofu, they're sturdier than spring roll wrappers.
• Small bowl of water: This is your glue, don't skip it or your rolls will pop open in the oil.
• Vegetable oil, for deep frying (about 4 cups): You need enough to submerge the rolls so they cook evenly and get that all over golden crisp.

Instructions

Mix the filling:

Toss the chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and pepper in a big bowl until it looks like a chunky, orange studded mess. Taste it now, this is your chance to add more hot sauce if you're brave.

Prep your wrapper:

Lay one wrapper out like a diamond with a corner pointing toward you. Scoop 2 to 3 tablespoons of filling into the center, not too much or it'll burst.

Roll it up:

Fold the bottom corner over the filling, tuck in the sides like you're wrapping a tiny burrito, then roll it up tight. Dab a little water on the top corner and press to seal.

Repeat:

Keep going until all the wrappers and filling are used up. Line them up on a plate and cover with a damp towel if you're not frying right away.

Heat the oil:

Pour oil into a deep pot until it's about 3 inches deep and heat to 350°F. If you don't have a thermometer, drop in a small piece of wrapper, it should sizzle and float immediately.

Fry in batches:

Slide 3 or 4 egg rolls into the oil, don't crowd them. Flip them occasionally with tongs until they're deep golden all over, about 3 to 4 minutes.

Drain and serve:

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

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The first time I brought these to a potluck, someone asked if I ordered them from a restaurant. I just smiled and said I had a good recipe, but honestly it felt like I'd unlocked some kind of secret. Now every time I make them, I remember that moment and how food can surprise people in the best way.

How to Store and Reheat

You can refrigerate unfried rolls for up to a day, just keep them covered so the wrappers don't dry out. If you've already fried them, store leftovers in an airtight container in the fridge for up to three days. Reheat them in a 375°F oven for about 10 minutes to bring back the crunch, microwaving turns them rubbery.

Baking Instead of Frying

I've baked these when I didn't want to deal with a pot of oil, and they still turn out great. Brush each roll lightly with vegetable or olive oil, place them seam side down on a parchment lined baking sheet, and bake at 425°F for 15 to 18 minutes. Flip them halfway through so both sides get crispy and golden.

Serving Suggestions

These are perfect for game day, but I've also served them as a dinner appetizer with a big salad. Put out celery and carrot sticks, a bowl of ranch, and a bowl of blue cheese dressing so everyone can pick their dipping adventure.

• Serve them on a platter lined with parchment for easy cleanup.
• Pair with cold beer, iced tea, or lemonade.
• Offer extra buffalo sauce on the side for anyone who wants more heat.

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There's something about pulling a batch of these out of the oil, golden and crackling, that makes any gathering feel special. I hope they become one of those recipes you reach for without thinking, the kind that always gets you asked to bring them again.

Recipe Questions & Answers

→ 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 chicken works best for this filling?

Cooked chicken breast works perfectly, or use rotisserie chicken for convenience. Just shred it finely so it distributes evenly in each roll.

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

Make sure to seal the edges tightly with water and keep the seam side down when first placing them in the hot oil until it sets.

→ 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 and fry directly from frozen.

→ What dipping sauces pair well with these?

Classic choices include ranch dressing or blue cheese dressing. For extra heat, try sriracha mayo or add more buffalo sauce on the side.

→ How do I know when the oil is hot enough?

Use a thermometer to reach 350°F, or test by dropping a small piece of wrapper in the oil—it should sizzle immediately and float to the surface.