Save The smell hit me before I even opened the oven door: tangy buffalo heat mixed with melted cheese and that unmistakable crunch of something golden. I had been tasked with bringing appetizers to a friend's game night, and after scrolling through a dozen boring dip recipes, I thought, why not wrap buffalo chicken in an egg roll? The result was chaos in the best way: crispy, messy, addictive. Everyone fought over the last one.
I started making these every few weeks after that first batch because they never got old. My brother would show up unannounced just hoping I had some in the freezer. One time I doubled the recipe and still ran out before halftime. There's something about the way the buffalo sauce soaks into the chicken and then gets trapped inside that wrapper, it's like a little flavor bomb you can hold in your hand.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, and the slight seasoning it already has only adds depth.
- Buffalo wing sauce: This is the soul of the dish, so use a brand you actually like to eat straight because it will shine through.
- Shredded mozzarella cheese: Melts beautifully and adds creaminess without overpowering the heat.
- Crumbled blue cheese: A must for that classic buffalo tang, but you can swap for more mozzarella if you're not a blue cheese person.
- Finely shredded carrots: They add a slight sweetness and crunch that balances the spice perfectly.
- Finely chopped celery: Celery and buffalo sauce are a match made in heaven, plus it keeps the filling from being too heavy.
- Green onions, finely sliced: A fresh bite that cuts through all the richness.
- Garlic powder: Just enough to deepen the flavor without making it garlicky.
- Freshly ground black pepper: A little pepper sharpens everything up.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, and make sure they're pliable and not dried out.
- Vegetable oil, for deep frying: You need enough to submerge the rolls halfway so they cook evenly and get that all over crunch.
Instructions
- Mix the filling:
- Toss the shredded chicken with buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper until everything is coated and mingling. The mixture should look vibrant and smell like a buffalo wings platter.
- Prep your wrapper:
- Lay one egg roll wrapper flat with a corner pointing toward you, like a diamond. Keep a damp towel over the unused wrappers so they don't dry out and crack on you.
- Fill it up:
- Spoon 2 to 3 tablespoons of filling into the center, but don't overstuff or it will burst during frying. Less is more here.
- Roll it tight:
- Fold the bottom corner over the filling, then tuck in the left and right sides like you're wrapping a tiny burrito. Roll toward the top corner, dab a little water on the tip, and press to seal.
- Repeat the process:
- Keep going until all the filling is wrapped. Lay them seam side down on a plate so they don't unroll.
- Heat the oil:
- Pour vegetable oil into a deep pot or skillet until it's about 2 inches deep, then heat to 350°F. Use a thermometer if you have one, or test with a small piece of wrapper, it should sizzle immediately.
- Fry in batches:
- Gently lower 3 or 4 egg rolls into the hot oil and fry for 3 to 4 minutes, turning them halfway through until they're golden brown and crispy. Don't crowd the pot or the temperature will drop and they'll get greasy.
- Drain and serve:
- Lift them out with a slotted spoon or tongs and set them on paper towels to drain. Serve them hot with ranch or blue cheese dressing on the side.
Save The first time I brought these to a potluck, someone asked if I ordered them from a restaurant. That might be the best compliment I've ever gotten in the kitchen. They're impressive without being complicated, and every single time I make them, people ask for the recipe. It's become my signature move.
Baking Instead of Frying
If you want to skip the oil, brush the assembled egg rolls lightly with vegetable or olive oil and bake them at 425°F for 15 to 18 minutes, flipping halfway through. They won't be quite as indulgent as the fried version, but they'll still have a satisfying crunch and way less cleanup. I do this on weeknights when I don't feel like dealing with a pot of hot oil.
Make Ahead and Freezing
You can assemble these completely, then freeze them on a baking sheet before transferring to a freezer bag. When you're ready to cook, fry them straight from frozen, just add an extra minute or two. I always keep a stash in the freezer for surprise guests or those nights when I need something quick and crowd pleasing.
Serving and Pairing Ideas
These egg rolls are perfect on their own, but I like to serve them with celery and carrot sticks on the side to keep that buffalo wing vibe going. A cold beer or a crisp lager is the ideal drink pairing, though lemonade works great too if you want something non alcoholic.
- Set out both ranch and blue cheese dressing so people can pick their favorite dip.
- Add a sprinkle of chopped parsley or green onions on top for a little color.
- Pair them with other finger foods like loaded nachos or sliders for a full game day spread.
Save These buffalo chicken egg rolls have earned their place in my regular rotation, and I hope they do the same for you. Once you nail the technique, you'll find yourself experimenting with all kinds of fillings.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, brush the assembled egg rolls lightly with oil and bake at 425°F for 15–18 minutes, flipping halfway through for even browning.
- → What type of chicken works best?
Cooked chicken breast works perfectly, but rotisserie chicken is a convenient time-saving option that adds extra flavor.
- → How do I prevent the egg rolls from opening during cooking?
Seal the edges thoroughly with water and make sure the filling isn't overstuffed. Roll tightly and press firmly on the sealed edge.
- → Can I make these ahead of time?
Absolutely. Assemble the egg rolls and refrigerate for up to 24 hours before frying, or freeze them for up to 3 months and cook directly from frozen.
- → What dipping sauces pair well with these?
Classic choices include ranch or blue cheese dressing, but you can also try honey mustard, garlic aioli, or extra buffalo sauce for heat lovers.
- → How do I know when the oil is hot enough?
Use a thermometer to reach 350°F, or test by dropping a small piece of wrapper into the oil—it should sizzle immediately and turn golden quickly.