These Buffalo Chicken Egg Rolls are a crispy, spicy, and cheesy snack packed with bold buffalo flavor. Filled with tender shredded chicken, creamy cheese, and a kick of buffalo sauce, each egg roll is fried (or baked) to golden perfection. Perfect for game day, parties, or a fun appetizer, these egg rolls are sure to be a hit with anyone who loves buffalo wings in a handheld, crunchy bite.
Why You’ll Love This Recipe
- Spicy, cheesy, and loaded with bold buffalo flavor
- Crispy on the outside, creamy and gooey on the inside
- Easy to make with simple ingredients
- Perfect for parties, game days, or appetizers
- Can be baked or air-fried for a healthier option
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken (rotisserie or leftover chicken works great)
- Buffalo sauce (like Frank’s RedHot)
- Cream cheese, softened
- Shredded mozzarella cheese or cheddar cheese
- Ranch dressing or blue cheese dressing (for dipping and filling)
- Green onions, sliced
- Egg roll wrappers
- Vegetable oil (for frying)
- Optional garnish: chopped parsley or extra buffalo sauce
Directions
- Make the filling: In a large bowl, mix shredded chicken, buffalo sauce, cream cheese, shredded cheese, green onions, and a spoonful of ranch or blue cheese dressing until well combined.
- Assemble the egg rolls: Place an egg roll wrapper on a flat surface in a diamond shape. Add 2-3 tablespoons of the filling in the center. Fold in the sides, roll up from the bottom, and seal the edge with water.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes, turning until golden brown and crispy. Drain on paper towels.
- Bake or air-fry option: For a healthier option, bake at 400°F (200°C) for 12-15 minutes or air-fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
- Serve: Serve hot with extra buffalo sauce, ranch, or blue cheese dressing for dipping.
Servings and Timing
- Servings: 12 egg rolls
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Spicy Ranch Egg Rolls: Add diced jalapeños to the filling for extra heat.
- Vegetarian Option: Replace chicken with shredded jackfruit or mashed chickpeas for a plant-based version.
- Cheesy Explosion: Add pepper jack or extra mozzarella for even more gooey cheese goodness.
- Low-Carb Version: Use low-carb tortillas instead of egg roll wrappers and bake until crispy.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in the oven or air fryer at 375°F (190°C) until crispy, about 5-7 minutes. Avoid microwaving as it can make them soggy.
- Freeze: Freeze uncooked egg rolls for up to 2 months. Cook straight from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use canned chicken for this recipe?
Yes, canned chicken works well, but be sure to drain it thoroughly before mixing it with the other ingredients.
What’s the best buffalo sauce to use?
Frank’s RedHot is the classic choice, but any buffalo-style hot sauce works depending on your heat preference.
Can I bake the egg rolls instead of frying them?
Yes, bake at 400°F (200°C) for 12-15 minutes until golden and crispy, flipping halfway through for even browning.
How do I keep the egg rolls from getting soggy?
Ensure the filling is not too wet, and let the egg rolls drain on a paper towel after frying.
Can I make these egg rolls ahead of time?
Yes, assemble the egg rolls and refrigerate them for up to 24 hours before frying or baking.
What dipping sauce goes best with buffalo chicken egg rolls?
Ranch, blue cheese dressing, or extra buffalo sauce are perfect for dipping.
Can I use an air fryer for these egg rolls?
Yes, air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through until crispy.
Are these egg rolls gluten-free?
Use gluten-free egg roll wrappers and check that your buffalo sauce is gluten-free.
How do I prevent the egg rolls from unrolling while cooking?
Seal the edges tightly with water and place the egg rolls seam-side down while cooking.
Can I add vegetables to the filling?
Yes, finely diced celery, carrots, or bell peppers add extra texture and flavor.
Conclusion
These Buffalo Chicken Egg Rolls are the ultimate appetizer for game days, parties, or whenever you’re craving something spicy and cheesy. Packed with bold buffalo flavors, crispy on the outside, and creamy on the inside, they’re a guaranteed crowd-pleaser. Serve them with ranch or blue cheese dipping sauce for the perfect finishing touch!
PrintBuffalo Chicken Egg Rolls Recipe
These Buffalo Chicken Egg Rolls are crispy on the outside and packed with spicy, cheesy goodness on the inside. Made with shredded chicken, spicy buffalo sauce, and melty cheese, they’re perfect for game day, parties, or as a flavorful snack. Serve with ranch or blue cheese dressing for the ultimate appetizer!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer, Snack
- Method: Fried, Air-Fried
- Cuisine: American
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- ½ cup buffalo sauce (like Frank’s RedHot)
- 1 cup shredded cheddar cheese (or a cheese blend)
- ½ cup cream cheese, softened
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 12 egg roll wrappers
For Frying:
- Vegetable oil (for frying)
For Serving (Optional):
- Ranch or blue cheese dressing
- Extra buffalo sauce for drizzling
- Chopped green onions or parsley for garnish
Instructions
1. Make the filling:
- In a large bowl, mix shredded chicken, buffalo sauce, cheddar cheese, cream cheese, green onions, garlic powder, and black pepper until fully combined.
2. Assemble the egg rolls:
- Place an egg roll wrapper on a clean surface, with a corner pointing toward you (like a diamond).
- Add 2 tablespoons of the buffalo chicken mixture to the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
- Seal the edge with a little water to ensure it sticks. Repeat with remaining wrappers.
3. Fry the egg rolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 180°C (350°F).
- Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels.
4. Serve:
- Drizzle with extra buffalo sauce and garnish with green onions or parsley.
- Serve hot with ranch or blue cheese dressing for dipping.
Notes
- Air fryer method: Spray egg rolls lightly with oil and air fry at 200°C (400°F) for 12-15 minutes, flipping halfway through.
- Add cooked bacon bits for extra flavor.
- Use less buffalo sauce if you prefer a milder spice level.