Buffalo Chicken Egg Rolls

Why You’ll Love This Recipe

I love how these egg rolls combine the irresistible heat of buffalo chicken with the creamy richness of cheese and the crunch of a golden-fried wrapper. They’re quick to make, easy to serve, and always disappear fast. Whether I dip them in ranch or blue cheese, each bite is satisfying and packed with flavor. These rolls are also great to prep ahead and fry up fresh when guests arrive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked shredded chicken

• 1/2 cup buffalo wing sauce

• 1/2 cup cream cheese, softened

• 1/2 cup shredded mozzarella cheese

• 1/4 cup shredded cheddar cheese

• 1/4 cup chopped green onions

• 1/4 teaspoon garlic powder

• 12 egg roll wrappers

• Small bowl of water (for sealing)

• Oil for frying (vegetable or canola)

Optional for dipping:

• Ranch or blue cheese dressing

Directions

1. In a large bowl, I mix the shredded chicken with buffalo wing sauce, cream cheese, mozzarella, cheddar, green onions, and garlic powder until the mixture is creamy and well combined.

2. I place one egg roll wrapper on a clean surface, positioned like a diamond with a corner facing me. I add about 2 tablespoons of the chicken filling to the center.

3. I fold the bottom corner over the filling, tuck in both sides, then roll it up tightly. I use a bit of water on the top corner to seal the edge. I repeat this with the remaining wrappers and filling.

4. In a deep skillet or fryer, I heat the oil to 350°F (175°C). I carefully fry a few egg rolls at a time for about 3–4 minutes, turning if needed, until they’re golden and crispy.

5. Once done, I remove them with a slotted spoon and place them on a paper towel–lined plate to drain off any excess oil.

6. I serve them hot with a side of ranch or blue cheese dressing for dipping.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 12 egg rolls
Calories: 280 kcal per egg roll

Variations

• I sometimes add chopped celery or diced jalapeños to the filling for extra crunch or heat.

• For a baked version, I spray the egg rolls with oil and bake at 400°F for 18–20 minutes, flipping halfway.

• If I want a tangier flavor, I swap in blue cheese crumbles for the cream cheese.

• I’ve also made mini versions using smaller wonton wrappers for bite-sized party snacks.

• I use leftover rotisserie chicken for a quick and flavorful shortcut.

Storage/Reheating

I store any leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F for about 5–7 minutes until they’re crispy again. I avoid microwaving since it can make the wrappers soggy. For longer storage, I freeze uncooked egg rolls on a tray, then transfer them to a freezer bag—they cook great straight from frozen, just a little longer in the oil or oven.

FAQs

Can I make these ahead of time?

Yes, I often roll them ahead of time and refrigerate them until I’m ready to fry. They hold up well for a few hours before cooking.

What’s the best chicken to use?

I like using cooked and shredded rotisserie chicken for flavor and convenience, but any leftover or cooked chicken breast works.

Can I bake instead of fry?

Absolutely. I brush or spray the rolls with oil and bake them at 400°F until crispy, about 18–20 minutes, flipping once halfway.

How spicy are they?

They’re mildly spicy thanks to the buffalo sauce, but I can make them hotter by adding more sauce or diced jalapeños.

What dipping sauces go well?

I usually serve them with ranch or blue cheese, but they also pair well with garlic aioli or even extra buffalo sauce.

Conclusion

Buffalo Chicken Egg Rolls are one of those snacks that always hit the spot. Crispy, cheesy, spicy, and endlessly customizable, they’re the kind of appetizer I love making (and eating). Whether I’m throwing a party, watching a game, or just indulging in something crave-worthy, these egg rolls never let me down.