Buffalo Chicken Egg Rolls (Printable)

Crispy egg rolls packed with spicy buffalo chicken, creamy cheese, and crunchy vegetables for game day snacking.

# What You Need:

→ For the Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese
05 - 1 cup finely shredded carrots
06 - 1 cup finely chopped celery
07 - 2 green onions, finely sliced
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon freshly ground black pepper

→ For Assembly

10 - 12 egg roll wrappers
11 - Water for sealing

→ For Frying

12 - 4 cups vegetable oil for deep frying

# Directions:

01 - In a large bowl, combine shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until well combined.
02 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2–3 tablespoons of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, using water to seal the top corner.
03 - Repeat the assembly process with remaining wrappers and filling until all egg rolls are prepared.
04 - Heat vegetable oil in a deep pot or skillet to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3–4 minutes per batch. Remove and drain on paper towels.
06 - Serve hot with ranch or blue cheese dressing for dipping.

# Expert Suggestions:

01 -
  • They taste like buffalo wings but you can eat them with one hand and no mess.
  • The filling stays creamy and tangy inside that shatteringly crisp wrapper.
  • You can prep them hours ahead and fry them right before guests arrive.
  • Even people who claim they don't like blue cheese ask for seconds.
02 -
  • Don't overfill the wrappers or they'll explode in the oil and you'll have a mess.
  • Make sure your oil is hot enough before you start frying or the wrappers will soak up grease and turn soggy.
  • If you're baking them instead, brush them with oil or they won't crisp up properly.
03 -
  • Use a candy or deep fry thermometer to keep your oil temperature steady, it makes all the difference.
  • If you want to freeze them, do it before frying, then fry straight from frozen adding a minute or two to the cooking time.
  • Press out any air pockets when you roll so the filling stays compact and the wrapper crisps evenly.
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