Save to Pinterest My neighbor showed up one Sunday with a plate of these, still warm from her fryer, and I ate four before I even asked what was in them. The crispy shell cracked open to reveal tangy, creamy buffalo chicken with just enough crunch from the vegetables. I made her write down the recipe on a napkin right there on my porch. That napkin is still tucked in my cookbook, splattered with oil and smudged, but I don't need it anymore because I've made these so many times I could do it in my sleep.
The first time I brought these to a potluck, they disappeared in under ten minutes and three people asked if I catered. I didn't have the heart to tell them how simple they were to throw together. One friend stood by the platter with a stack of napkins, eating them two at a time and mumbling something about opening a food truck. Now I'm known as the egg roll person, and I'm completely fine with that.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, and the slightly seasoned meat adds another layer of flavor without extra work.
- Buffalo wing sauce: Use your favorite brand, but make sure it's the thicker wing sauce, not hot sauce, or the filling will get too wet and soggy.
- Shredded mozzarella cheese: This melts beautifully and holds everything together without overpowering the buffalo tang.
- Crumbled blue cheese: If you're not a blue cheese fan, swap it for more mozzarella or a little cream cheese, though you'll miss that classic buffalo bite.
- Finely shredded carrots: These add sweetness and a bit of crunch that cuts through all the richness.
- Finely chopped celery: Essential for that authentic buffalo chicken flavor and a fresh, crisp texture.
- Green onions, finely sliced: They bring a mild sharpness and a pop of color to the filling.
- Garlic powder: Just a little to deepen the savory notes without adding moisture.
- Freshly ground black pepper: Adds a gentle warmth that complements the buffalo heat.
- 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 while you work.
- Vegetable oil, for deep frying: You need enough to submerge the rolls halfway so they fry evenly and get that perfect golden shell.
Instructions
- Mix the filling:
- Toss the shredded chicken with buffalo sauce first so every piece gets coated, then fold in the cheeses, vegetables, and seasonings until everything is evenly distributed. The mixture should be moist but not dripping, so if it looks too wet, add a handful more cheese to soak it up.
- Prepare your wrappers:
- Lay one wrapper out like a diamond with a corner pointing toward you, and keep the rest under a damp towel so they stay pliable. Have your small bowl of water ready because dried out wrappers will crack and refuse to seal.
- Fill and fold:
- Spoon about two to three tablespoons of filling into the center, then fold the bottom corner up and over it snugly. Fold in the left and right corners like you're wrapping a little burrito, then roll it up tightly toward the top corner, dabbing the tip with water to seal it shut.
- Repeat the process:
- Keep going until all your wrappers are filled, placing each finished roll seam side down on a plate or tray. If any filling tries to escape, just tuck it back in and press the seam a little harder.
- Heat the oil:
- Pour your oil into a deep pot or high sided skillet and bring it to 350 degrees F, testing with a thermometer or a small piece of wrapper that should sizzle immediately. If the oil is too cool, the rolls will absorb grease and turn soggy instead of crispy.
- Fry in batches:
- Carefully lower three or four egg rolls into the hot oil, turning them every minute or so with tongs until they're deep golden brown all over, about three to four minutes total. Don't crowd the pot or the temperature will drop and they won't crisp up properly.
- Drain and serve:
- Lift the finished rolls out with a slotted spoon and set them on a paper towel lined plate to drain off excess oil. Serve them hot with ranch or blue cheese dressing on the side for dipping.
Save to Pinterest My husband once ate five of these during halftime and then fell asleep on the couch before the game ended. When he woke up, he asked if there were any left, and I had to tell him I'd hidden three in the back of the fridge just in case. Now every time I make them, he hovers around the kitchen asking when they'll be ready, and I have to shoo him away so I can actually finish frying.
Making Them Ahead
You can assemble all the egg rolls in the morning, cover them with plastic wrap, and keep them in the fridge until you're ready to fry. They actually hold up better this way because the wrappers firm up a little and are less likely to tear. If you want to freeze them, lay them on a baking sheet in a single layer until solid, then transfer them to a freezer bag and fry them straight from frozen, adding an extra minute or two to the cooking time.
Flavor Variations
I've tried these with shredded pepper jack instead of mozzarella for extra heat, and I've also added a spoonful of ranch seasoning mix to the filling when I'm feeling lazy about dipping sauces. One time I ran out of celery and used finely diced bell pepper instead, and honestly, it was just as good. You can also toss in some cooked bacon bits if you want to go full indulgent, though at that point you might need to lie down after eating them.
Serving Suggestions
These are perfect with a pile of celery and carrot sticks on the side, just like you'd get with wings at a bar. I also like to serve them with a little bowl of extra buffalo sauce mixed with melted butter for people who want to go even hotter. If you're feeding a crowd, set out both ranch and blue cheese dressing because people have very strong opinions about which one is correct.
- Pair them with a cold beer or a sparkling water with lime to cut through the richness.
- Serve them on a big platter with toothpicks stuck in each one so people can grab and go during a party.
- Leftovers reheat beautifully in the oven at 375 degrees F for about ten minutes, getting crispy all over again.
Save to Pinterest These egg rolls have become my go to whenever I need to impress someone without spending all day in the kitchen. They're crispy, spicy, cheesy, and completely impossible to stop eating once you start.
Your Questions Answered
- → Can I bake these egg rolls instead of frying them?
Yes, brush the assembled egg rolls lightly with oil and bake at 425°F (220°C) for 15–18 minutes, turning once halfway through for even browning.
- → What type of chicken works best for this filling?
Cooked chicken breast works perfectly, but rotisserie chicken is a convenient alternative that adds extra flavor and saves preparation time.
- → How do I prevent the egg rolls from falling apart during frying?
Make sure to seal the edges tightly with water and avoid overfilling. The oil temperature should be maintained at 350°F to ensure proper cooking and sealing.
- → What dipping sauces pair well with buffalo chicken egg rolls?
Ranch dressing and blue cheese dressing are classic choices. You can also serve them with extra buffalo sauce, honey mustard, or garlic aioli.
- → Can I make these egg rolls ahead of time?
Yes, assemble the egg rolls and refrigerate them for up to 24 hours before frying. You can also freeze them uncooked for up to 3 months and fry directly from frozen, adding a few extra minutes to the cooking time.
- → How spicy are these egg rolls?
The spice level depends on your buffalo sauce. For a milder version, use less sauce or mix it with ranch dressing. For extra heat, add cayenne pepper or use a hotter buffalo sauce.