Buffalo Chicken Egg Rolls

I was standing in my kitchen on a Sunday afternoon, staring at leftover rotisserie chicken and half a bottle of buffalo sauce, when the idea hit me. My friend had brought store-bought egg rolls to a party the week before, and I thought, why not make my own with something bold? The first batch came out unevenly golden and leaked a little filling, but the taste was so good that my husband ate four before I could even plate them properly. Now they're my go-to whenever we have people over, and I've learned all the little tricks to make them turn out perfect every time.

The first time I made these for a small gathering, I worried they'd be too spicy for some of my friends. I set out ranch and extra blue cheese dressing just in case, but everyone devoured them so fast I barely got one myself. My neighbor asked for the recipe before she even left that night. It became clear these weren't just another appetizer, they were the kind of thing people remembered and requested again.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you time, just make sure it's cool enough to handle before shredding.
• 1/2 cup buffalo wing sauce: This is what gives the filling its signature tangy heat, so use a brand you actually enjoy eating on wings.
• 1 cup shredded mozzarella cheese: Mozzarella melts smoothly and keeps the filling cohesive without overpowering the buffalo flavor.
• 1/2 cup crumbled blue cheese: Don't skip this, it adds that classic buffalo wing sharpness that makes these taste authentic.
• 1 cup finely shredded carrots: They give a slight sweetness and crunch that balances the heat perfectly.
• 1 cup finely chopped celery: Essential for that fresh, crisp bite you expect with anything buffalo.
• 2 green onions, finely sliced: A little sharpness and color that brightens up the filling.
• 1/2 tsp garlic powder: Adds depth without the risk of raw garlic burning during frying.
• 1/4 tsp freshly ground black pepper: Just a hint to round out the seasoning.
• 12 egg roll wrappers: Look for them in the refrigerated section near the tofu, and keep them covered with a damp towel so they don't dry out.
• Small bowl of water: You'll use this to seal the edges, it works better than egg wash for a tight seal.
• Vegetable oil, about 4 cups: Enough to submerge the egg rolls halfway so they fry evenly and get that deep golden color.

Instructions

Make the Filling:

In a large bowl, toss together the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper until everything is evenly coated. The mixture should look vibrant and smell tangy, if it seems dry, add a tablespoon more buffalo sauce.

Assemble the Egg Rolls:

Lay one egg roll wrapper on a clean surface so one corner points toward you like a diamond. Spoon 2 to 3 tablespoons of filling into the center, being careful not to overfill or it will burst during frying.

Fold and Seal:

Fold the bottom corner up over the filling, then fold in the left and right corners to form an envelope. Roll tightly toward the top corner, dab a little water on the final edge, and press to seal firmly.

Repeat:

Continue with the remaining wrappers and filling, placing each finished egg roll seam side down on a plate. Cover them lightly with a damp towel if you're not frying immediately.

Heat the Oil:

Pour vegetable oil into a deep pot or large skillet until it's about 2 inches deep, then heat to 350°F. Use a thermometer to check, the right temperature is key to crispy egg rolls that aren't greasy.

Fry Until Golden:

Carefully lower 3 to 4 egg rolls into the hot oil, turning them gently with tongs every minute or so. They should turn a deep golden brown in about 3 to 4 minutes total.

Drain and Serve:

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

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One evening my sister came over stressed from a long week, and I handed her one of these straight from the fryer with a little bowl of ranch. She closed her eyes, took a bite, and said it was exactly what she needed. That's when I realized food like this isn't just about flavor, it's about comfort, distraction, and giving someone a reason to smile even on a tough day.

Baking Instead of Frying

If you want a lighter version, you can absolutely bake these and they still turn out wonderfully crispy. Brush each assembled egg roll lightly with vegetable or olive oil, place them seam side down on a parchment lined baking sheet, and bake at 425°F for about 15 to 18 minutes, flipping them halfway through. They won't have quite the same deep golden color as fried, but the texture is still satisfying and the flavor is just as bold.

Serving Suggestions

I like to serve these with celery and carrot sticks on the side, just like you'd get with traditional buffalo wings. A small bowl of extra buffalo sauce for drizzling and another of creamy blue cheese or ranch dressing for dipping makes the whole platter feel complete. They're fantastic for game day, casual parties, or even a fun weeknight dinner when you're craving something different.

Make Ahead and Storage

You can assemble these egg rolls a few hours ahead and keep them covered in the fridge until you're ready to fry or bake. If you want to freeze them, lay the uncooked egg rolls on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute or two to the cooking time, and they'll taste just as fresh as the day you rolled them.

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat in a 375°F oven for about 10 minutes to restore crispiness.
• Avoid microwaving, it makes the wrappers chewy instead of crunchy.

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These buffalo chicken egg rolls have become one of those recipes I'm known for, the kind friends text me about before a party. I hope they bring as much joy to your table as they have to mine.

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, turning once halfway through for even browning.

→ What dipping sauces pair best with buffalo chicken egg rolls?

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 for up to 24 hours before frying, or freeze them for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time.

→ How do I prevent the egg rolls from getting soggy?

Make sure your oil is at the proper temperature (350°F) before frying, don't overfill the wrappers, and drain thoroughly on paper towels after cooking.

→ What can I substitute for blue cheese?

If you're not a fan of blue cheese, use extra mozzarella, cheddar cheese, or cream cheese for a milder flavor while maintaining the creamy texture.

→ How do I know when the egg rolls are done?

They should be golden brown and crispy on all sides, which typically takes 3-4 minutes when frying at 350°F. The filling should be heated through and the cheese melted.