Buffalo Chicken Egg Rolls (Print View)

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

# Components:

→ 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 mixing 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 to 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 wrapping process with remaining wrappers and filling until all mixture is used.
04 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Arrange hot egg rolls on a serving platter and serve immediately with ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They're crispy outside, creamy and spicy inside, hitting every texture and flavor craving at once.
  • Game day or dinner party, people always ask for the recipe, and you'll love telling them it took less time than the opening commercials.
02 -
  • If your oil isn't hot enough, the rolls absorb grease instead of crisping—test with a corner of a wrapper first to feel the sizzle.
  • Don't overstuff; it seems like you're not filling them enough, but trust that 2 to 3 tablespoons is the magic number that keeps them sealed and crispy throughout.
03 -
  • Use a slotted spoon instead of tongs when frying; it lets excess oil drain away instantly instead of pooling on the roll.
  • Serve with celery sticks and carrot sticks on the side for the classic buffalo pairing—the cool vegetables cut through the richness and make it feel complete.
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