Buffalo Chicken Egg Rolls (View Print Version)

Crispy egg rolls packed with spicy buffalo chicken, cheese, and fresh vegetables for the ultimate appetizer.

# What You'll 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

# Method:

01 - In a large mixing bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until well incorporated and evenly distributed.
02 - Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 to 3 tablespoons of the chicken mixture in the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in the left and right sides toward the center. Roll upward tightly, using a small amount of water to seal the top corner. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit, ensuring the oil reaches the proper temperature for even cooking.
05 - Working in batches to avoid overcrowding, carefully place egg rolls into the hot oil. Fry for 3 to 4 minutes per batch, turning occasionally, until the exterior is golden brown and crispy.
06 - Remove the fried egg rolls using a slotted spoon or tongs and place them on paper towels to drain excess oil. Serve immediately while hot with ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They taste like restaurant-quality wings wrapped in crispy gold, except you actually control how spicy they are.
  • The whole thing comes together in under an hour, which means you can make them while people are still filtering in.
  • Shredded chicken mixed with blue cheese and buffalo sauce means every bite has real flavor, not just breading.
02 -
  • The oil temperature matters more than you think—I've learned this after multiple batches of greasy disappointment that taught me to trust the thermometer more than my gut.
  • Don't overstuff the wrappers; it seems like you're being timid, but too much filling will burst open and fill your oil with chicken bits, which is both a mess and a waste.
  • Pat your vegetables dry after chopping because any excess moisture will make the filling watery and the inside steamy instead of creamy.
03 -
  • Roll tighter than feels comfortable—loose rolls fall apart in the oil and create a mess, while tight ones hold their shape and cook evenly.
  • Let the oil come back up to temperature between batches; frying cold oil brings the temperature down, which is why the second batch sometimes doesn't turn out as crispy as the first.
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