Buffalo Chicken Egg Rolls

My friend Sarah brought these to a Super Bowl party years ago and I literally hovered near the platter the entire night, pretending to help refill napkins while casually reaching for my fourth egg roll. Something about that crunch followed by the spicy, creamy filling creates this perfect bite that makes you understand why football exists mostly as an excuse to eat amazing food.

Last winter during a snowed-in weekend, my husband and I made these while watching an entire season of a cooking competition show. We experimented with adding different hot sauces and cheeses, but honestly the classic buffalo blue cheese combination won every single time. Now they are our go-to whenever we want comfort food that still feels like a treat.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves so much time
• 1/2 cup buffalo wing sauce: Franks RedHot is the classic choice but use whatever you love
• 1 cup shredded mozzarella cheese: Creates that irresistible cheese pull when you bite into them
• 1/2 cup crumbled blue cheese: Adds the authentic buffalo flavor tang
• 1 cup finely shredded carrots: Provides sweetness and crunch to balance the heat
• 1 cup finely chopped celery: Essential for that classic buffalo chicken flavor profile
• 2 green onions, finely sliced: Fresh mild onion flavor that brightens everything
• 1/2 tsp garlic powder: Background savory note that ties everything together
• 1/4 tsp freshly ground black pepper: Just enough to enhance without competing
• 12 egg roll wrappers: Thaw completely before using or they will crack and frustrate you
• Small bowl of water: Your secret weapon for getting that tight seal
• Vegetable oil, for deep frying: Peanut oil works great too if you want a slightly nuttier flavor

Instructions

Mix the filling:

Combine all filling ingredients in a large bowl until everything is evenly distributed. The mixture should hold together when squeezed but not be wet or soggy.

Set up your rolling station:

Lay out your wrappers, keep a small bowl of water nearby, and line a baking sheet with parchment for the finished rolls.

Wrap like a pro:

Place about 3 tablespoons of filling in the center, fold bottom corner up, tuck in sides tightly, and roll until only about an inch of wrapper remains. Dip your finger in water and run it along the remaining edge to seal completely.

Heat your oil:

Get your oil to 350 degrees and maintain that temperature throughout frying. If it gets too hot, the wrappers will burn before the filling heats through.

Fry to golden perfection:

Cook in batches of about 4 at a time so the oil temperature does not drop too much. Turn them occasionally for even coloring and drain on paper towels immediately.

Save

These became legendary in our friend group after I made them for a memorial day gathering. Everyone kept asking for the recipe and now they are requested at every single party. There is something about finger food that brings people together in a way that plated meals never quite do.

Make Ahead Magic

You can assemble all the egg rolls up to 24 hours before frying. Place them on a parchment lined baking sheet, cover tightly with plastic wrap, and refrigerate. They actually fry up even better this way because the wrapper has time to soften slightly from the filling moisture.

Freezing Instructions

Flash freeze the uncooked egg rolls on a baking sheet for about 2 hours until solid, then transfer to freezer bags. Fry from frozen, adding an extra minute or two to the cooking time. This is perfect for always having appetizers ready for unexpected visitors.

Serving Suggestions

These deserve to be served with the classics. Set out bowls of ranch and blue cheese dressing alongside fresh celery and carrot sticks. The cool, crisp vegetables are the perfect counterpoint to the hot, spicy egg rolls.

• A light beer or cold cider cuts through the richness beautifully
• Extra hot sauce on the side for the brave souls who want more heat
• Napkins are absolutely non-negotiable unless you enjoy sticky fingers

Save

Watch these disappear from the platter faster than you can replenish them.

Recipe Questions & Answers

→ What's an alternative cooking method if I prefer not to deep-fry?

You can easily bake these golden delights. Simply brush the assembled rolls lightly with oil and bake them at 425°F (220°C) for 15-18 minutes, flipping halfway through, until they're perfectly crispy and golden brown.

→ How can I increase the heat level for a spicier kick?

For those who love extra spice, you can add more buffalo wing sauce to the chicken mixture, or incorporate a pinch of cayenne pepper or a dash of your favorite hot sauce directly into the filling. Adjust to your personal preference!

→ Can I use pre-cooked chicken to save time?

Absolutely! Using rotisserie chicken or any leftover cooked chicken breast, shredded, is an excellent time-saving hack. This allows you to quickly assemble the filling without the extra cooking step, making preparation even easier.

→ What are the best dipping sauces to pair with these savory rolls?

These vibrant rolls are traditionally fantastic when served with cooling ranch or tangy blue cheese dressing. For a complete experience, consider offering them alongside fresh celery and carrot sticks, mirroring the classic buffalo wing presentation.

→ What's the secret to getting crispy egg rolls that don't get soggy?

To achieve maximum crispiness, ensure your frying oil is at the correct temperature (350°F/175°C) before adding the rolls. Don't overcrowd the pot, frying in batches. After cooking, drain them immediately on a wire rack placed over paper towels to allow excess oil to drip away, preventing sogginess.

→ Can the filling be prepared in advance?

Yes, the chicken and vegetable filling can be prepared and stored in an airtight container in the refrigerator for up to 1-2 days before you plan to assemble and cook the egg rolls. This makes for quicker preparation on the day you plan to serve them.