Buffalo Chicken Egg Rolls (Printer-Friendly)

Crispy egg rolls stuffed with spicy buffalo chicken, cheese, and crunchy veggies—perfect for game day snacking.

# 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

# How-To Steps:

01 - In a large mixing bowl, combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese, shredded carrots, chopped celery, sliced green onions, garlic powder, and black pepper. Mix thoroughly until well combined.
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. Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly, using water to seal the top corner. Repeat with remaining wrappers and filling until all 12 egg rolls are assembled.
03 - Heat vegetable oil in a deep pot or large skillet to 350°F (175°C). Use a thermometer to ensure accurate temperature for optimal frying results.
04 - Working in batches to avoid overcrowding, carefully place assembled egg rolls into the hot oil. Fry for 3 to 4 minutes per batch, turning occasionally with tongs or a slotted spoon, until golden brown and crispy on all sides. Remove from oil and drain on paper towels.
05 - Arrange the cooked egg rolls on a serving platter. Serve immediately while hot, accompanied by ranch dressing or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They disappear faster than you can make them, which means everyone's coming back for seconds.
  • You get all the messy, delicious flavor of buffalo wings without the sticky fingers or pile of bones.
  • They're easy enough for a weeknight but impressive enough that people think you spent hours on them.
  • The crispy shell gives way to creamy, spicy filling that hits every craving at once.
02 -
  • Don't skip sealing the wrappers with water, or you'll end up with filling leaking into the oil and a mess on your hands.
  • Keep the oil temperature steady—if it drops too low, the egg rolls will soak up grease instead of crisping up.
  • Let the fried egg rolls rest for a minute before biting in, because that filling stays molten hot way longer than you'd expect.
03 -
  • Use a candy or deep fry thermometer to keep the oil at exactly 350°F for the crispiest, least greasy results.
  • Press out as much air as possible when rolling so the egg rolls stay tight and don't puff up unevenly in the oil.
  • If you're new to rolling, practice with one wrapper and some filling before you commit to the whole batch.
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