Buffalo Chicken Egg Rolls

There was this Sunday afternoon when my friend showed up with a platter of something golden and crackling, still hot from the fryer. She called them buffalo chicken egg rolls, and I didn't believe her until I bit into one. The tangy heat, the crunch, the gooey cheese—it was like someone had reinvented comfort food right there in her kitchen. I made her teach me that same night.

I brought these to a potluck once, thinking I'd made plenty. Twelve egg rolls for eight people seemed reasonable. They were gone in under ten minutes, and someone actually asked if I had more in the car. Now I double the batch every single time, and I still run out.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, and the slight seasoning it already has only adds to the flavor.
• Buffalo wing sauce: This is what gives the filling its signature tang and heat, so use a brand you actually like eating on wings.
• Shredded mozzarella cheese: It melts beautifully and holds everything together without overpowering the buffalo flavor.
• Crumbled blue cheese: A little goes a long way, adding that classic sharp, funky bite that makes buffalo chicken taste right.
• Finely shredded carrots: They add sweetness and a slight crunch that balances the heat.
• Finely chopped celery: Essential for that authentic buffalo wing experience, plus it keeps the filling from getting too rich.
• Green onions, finely sliced: They bring a fresh, mild sharpness that brightens up every bite.
• Garlic powder: Just enough to deepen the savory base without making it taste like garlic bread.
• Freshly ground black pepper: A little pepper enhances all the other flavors without adding more heat.
• Egg roll wrappers: Look for them in the refrigerated section near the tofu, and make sure they're fresh and pliable.
• Small bowl of water: This is your glue for sealing the wrappers tight so nothing leaks out during frying.
• Vegetable oil, for deep frying: You need enough to submerge the egg rolls halfway, and keeping it at 350°F is the secret to crispy, not greasy, results.

Instructions

Mix the filling:

In a large bowl, combine the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Stir until everything is evenly coated and the mixture holds together when you scoop it.

Prepare the wrappers:

Lay one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Place 2 to 3 tablespoons of filling in the center, being careful not to overfill or it'll burst when you fry it.

Roll them up:

Fold the bottom corner up over the filling, then fold in the left and right corners like you're wrapping a tiny burrito. Roll it up tightly toward the top corner, dabbing a little water on the tip to seal it closed.

Repeat the process:

Keep going with the remaining wrappers and filling, placing each finished egg roll seam side down on a plate. Cover them with a damp towel if you're not frying right away so they don't dry out.

Heat the oil:

Pour enough vegetable oil into a deep pot or skillet to reach about 2 inches up the sides, then 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 until golden:

Working in batches of 3 or 4, gently lower the egg rolls into the hot oil and fry for 3 to 4 minutes, turning them occasionally with tongs. They're done when they're deep golden brown and crispy all over.

Drain and serve:

Lift the egg rolls out with a slotted spoon and set them on a plate lined with paper towels to drain. Serve them hot with ranch or blue cheese dressing on the side for dipping.

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The first time I served these at a family gathering, my uncle—who never compliments anything—ate four in a row and asked for the recipe. My aunt leaned over and whispered that he'd been talking about them all week. That's when I knew I'd found something special.

Making Them Healthier

If you want to skip the deep fryer, 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 the fried version, but they're still delicious and way less messy. I've done this on busy weeknights when I don't feel like dealing with hot oil, and honestly, no one's ever complained.

Adjusting the Heat

Buffalo sauce varies wildly from brand to brand, so taste your filling before you start rolling. If it's not spicy enough, stir in a little extra hot sauce or a pinch of cayenne. If it's too hot, add a bit more shredded cheese or even a spoonful of ranch dressing to mellow it out. I learned this after making a batch so fiery my kids wouldn't touch them, and I ended up eating egg rolls for three days straight.

Serving and Storing

These are best served hot and fresh, but leftovers reheat surprisingly well in a 375°F oven for about 10 minutes. Don't microwave them unless you're okay with soggy wrappers. I like to serve them with celery and carrot sticks on the side, plus little bowls of ranch and blue cheese dressing so everyone can pick their dip.

• Make the filling a day ahead and keep it covered in the fridge to save time.
• Freeze uncooked egg rolls on a baking sheet, then transfer them to a bag and fry them straight from frozen, adding a minute or two to the cooking time.
• Double the batch if you're feeding a crowd, because they really do vanish fast.

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Every time I make these, someone asks for the recipe, and every time I'm reminded that the best food is the kind people actually get excited about. These little golden bundles do that every single time.

Recipe Questions & Answers

→ Can I bake these instead of frying?

Yes, brush the assembled egg rolls lightly with oil and bake at 425°F (220°C) for 15-18 minutes, turning once halfway through for even browning.

→ What dipping sauces work best?

Ranch dressing and blue cheese dressing are classic choices that complement the spicy buffalo flavor perfectly. You can also serve with extra buffalo sauce for heat lovers.

→ Can I make these ahead of time?

Absolutely. Assemble the egg rolls and refrigerate them covered for up to 24 hours before frying, or freeze them for up to 3 months and fry from frozen, adding a few extra minutes to the cooking time.

→ How do I prevent the egg rolls from bursting while frying?

Make sure to seal the edges tightly with water and avoid overfilling. Also, ensure the oil temperature stays at 350°F—too hot and they'll burst, too cool and they'll absorb excess oil.

→ What type of chicken works best?

Cooked chicken breast works wonderfully, but rotisserie chicken is a convenient shortcut that adds extra flavor. Just shred it finely for the best texture.

→ Can I adjust the spice level?

Yes, use mild buffalo sauce for less heat or add cayenne pepper and extra hot sauce to the filling for a spicier version. You can also mix in jalapeños for added kick.