Buffalo Chicken Egg Rolls (Printable)

Crispy egg rolls with spicy buffalo chicken, cheese, and vegetables—ideal 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

# Steps:

01 - In a large mixing bowl, combine shredded chicken, buffalo sauce, mozzarella cheese, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until all ingredients are evenly distributed and 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 toward the top corner, sealing the final edge with a small amount of water.
03 - Repeat the filling and rolling process with the remaining egg roll wrappers and chicken mixture until all 12 egg rolls are assembled.
04 - Pour vegetable oil into a deep pot or skillet and heat to 350°F (175°C). Use a thermometer to ensure accurate temperature for optimal frying results.
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 with a slotted spoon or tongs until golden brown and crispy on all sides.
06 - Using tongs or a slotted spoon, transfer cooked egg rolls to a paper towel-lined plate to drain excess oil. Serve immediately while hot with ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • The crispy shell gives way to a creamy, spicy center that hits all the buffalo wing notes without the mess.
  • You can prep a whole batch in advance and fry them right before guests arrive, so you're not stuck in the kitchen.
  • They're wildly adaptable: bake them for less guilt, dial up the heat, or swap the cheese to suit what you have on hand.
02 -
  • Don't skip sealing the wrappers well with water, or they'll split open in the oil and spill all that glorious filling into the pot.
  • If your oil isn't hot enough, the egg rolls will absorb it and turn soggy; if it's too hot, they'll brown before the filling warms through, so keep an eye on that thermometer.
  • Let the fried rolls rest on paper towels for at least a minute before serving so they firm up and the excess oil drains away.
03 -
  • Use a candy or deep-fry thermometer to monitor oil temperature; consistency is everything when you want that perfect golden crust.
  • If you're making a big batch, freeze the uncooked rolls on a tray first, then transfer them to a zip-top bag so they don't stick together, and fry them straight from frozen when you need them.
  • Don't be tempted to overfill the wrappers; a little restraint means they seal properly and fry evenly without exploding.
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