Buffalo Chicken Egg Rolls (Printable)

Crispy egg rolls stuffed with spicy buffalo chicken, creamy cheese, and crunchy vegetables for the ultimate appetizer.

# 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

# Directions:

01 - In a large mixing bowl, combine shredded chicken, buffalo sauce, mozzarella cheese, blue cheese, shredded carrots, chopped celery, sliced green onions, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 to 3 tablespoons of filling in the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly toward the top corner, using a small amount of water to seal the top corner securely.
04 - Repeat the assembly process with the remaining egg roll wrappers and filling mixture.
05 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit.
06 - Working in batches to avoid overcrowding, carefully place egg rolls into the hot oil. Turn occasionally until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove with a slotted spoon or tongs and drain on paper towels.
07 - Arrange hot egg rolls on a serving platter and serve immediately with ranch dressing or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • They taste like buffalo wings but in a crispy, handheld form that's way less messy to eat during a game.
  • You can prep them ahead and fry them right before guests arrive, so you're not stuck in the kitchen.
  • The combo of spicy chicken, tangy blue cheese, and that crackling wrapper is absolutely addictive.
02 -
  • Don't overfill the wrappers, I learned this the hard way when my first batch split open in the oil and made a mess.
  • Keep the oil temperature steady, if it drops too low the egg rolls absorb grease and turn soggy instead of crispy.
  • Seal the edges tightly with water, a loose seal will let filling leak out and cause splattering.
03 -
  • Use a candy or deep fry thermometer to monitor oil temperature, guessing leads to uneven cooking.
  • Let the egg rolls rest for a minute after frying before serving, the filling is molten hot and needs a moment to cool slightly.
  • If you love extra heat, toss a pinch of cayenne into the filling or drizzle hot sauce over the finished rolls.
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