Buffalo Chicken Egg Rolls

The smell of buffalo sauce and fried dough hit me the second I walked into my friend's kitchen during a playoff party. She was pulling these golden, crackling egg rolls out of hot oil, and I couldn't stop eating them. By halftime, I'd had four and was already planning to make them myself. I went home that night with a scribbled recipe on a napkin, and I've been making them ever since.

I brought these to a potluck once without telling anyone what was inside. People kept asking if they were some kind of fancy fusion appetizer from a restaurant. When I said it was just buffalo chicken wrapped up and fried, everyone wanted the recipe immediately. One guy ate five before the main course even came out.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you so much time, just pull it apart with your hands.
• 1/2 cup buffalo wing sauce: Use your favorite brand or make your own, this is what gives the filling that tangy, spicy punch.
• 1 cup shredded mozzarella cheese: Mozzarella melts beautifully and keeps everything creamy without overpowering the buffalo flavor.
• 1/2 cup crumbled blue cheese: If you're not a blue cheese fan, you can skip it or use a little cream cheese instead.
• 1 cup finely shredded carrots: These add crunch and a touch of sweetness that balances the heat.
• 1 cup finely chopped celery: Classic buffalo pairing, and the texture is really important for keeping the filling interesting.
• 2 green onions, finely sliced: A little sharpness and color that makes the filling taste fresh.
• 1/2 tsp garlic powder: Just enough to add depth without making it taste like garlic bread.
• 1/4 tsp freshly ground black pepper: A little pepper rounds out the spice and balances everything nicely.
• 12 egg roll wrappers: Look for these in the refrigerated section near the tofu, and make sure they're thawed before you start.
• Small bowl of water: You'll use this to seal the edges so they don't pop open while frying.
• Vegetable oil, about 4 cups: Enough to deep fry the rolls until they're golden and crispy all over.

Instructions

Mix the filling:

In a large bowl, toss together the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Stir it all up until everything is coated and evenly mixed.

Assemble 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 up over it.

Roll and seal:

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

Repeat:

Keep going until all the wrappers and filling are used up. Lay them seam side down on a plate as you go.

Heat the oil:

Pour vegetable oil into a deep pot or skillet and heat it to 350°F. Use a thermometer if you have one, or test with a small piece of wrapper, it should sizzle immediately.

Fry in batches:

Carefully lower a few egg rolls into the hot oil without crowding the pan. Fry them for 3 to 4 minutes, turning them occasionally, until they're golden brown and crispy all over.

Drain and serve:

Use a slotted spoon or tongs to lift them out and let them drain on paper towels. Serve them hot with ranch or blue cheese dressing on the side.

Save

I made these for a Super Bowl party and set them out next to store bought wings. By the third quarter, the wings were untouched and the egg rolls were completely gone. My brother in law still texts me every January asking if I'm bringing them again.

Baking Instead of Frying

If you want to skip the deep frying, brush the assembled egg rolls lightly with oil and bake them at 425°F for 15 to 18 minutes, flipping them halfway through. They won't be quite as crispy as fried, but they're still really good and way less messy to clean up afterward.

Make Ahead and Freeze

You can assemble these ahead of time and freeze them on a baking sheet, then transfer them to a freezer bag once they're solid. Fry them straight from frozen, just add an extra minute or two to the cooking time. I always keep a batch in the freezer for surprise guests or last minute cravings.

Serving Suggestions

These are perfect with classic buffalo sides like celery sticks, carrot sticks, and a big bowl of ranch or blue cheese dressing for dipping. I also like putting out a little extra hot sauce for people who want to crank up the heat.

• Pair them with cold beer or a fizzy lemonade to cool down the spice.
• Serve them on a platter lined with parchment paper so they stay crispy longer.
• Garnish with chopped parsley or extra green onions if you want them to look fancy.

Save

These egg rolls turn any regular night into something worth gathering around the table for. Make a big batch, because they never last long.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, brush the assembled 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?

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

→ How do I prevent the wrappers from breaking?

Keep unused wrappers covered with a damp towel while working, don't overfill, and ensure the oil temperature stays at 350°F for proper frying.

→ Can I make these ahead of time?

Absolutely. Assemble the 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, but you can also try honey mustard, garlic aioli, or extra buffalo sauce for those who love extra heat.

→ 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 into the oil—it should sizzle immediately and turn golden within seconds.