Buffalo Chicken Egg Rolls (Printable)

Crispy egg rolls with spicy buffalo chicken, cheese, and crunchy 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

# How to Make It:

01 - In a large mixing bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, shredded carrots, chopped celery, green onions, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Position 2 to 3 tablespoons of the chicken mixture in the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold both side corners inward. Roll the wrapper upward tightly, dampening the top corner with water to create a secure seal.
04 - Repeat the folding and sealing process with the remaining wrappers and filling mixture until all egg rolls are assembled.
05 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C), using a kitchen thermometer to ensure accurate temperature.
06 - Working in batches, carefully place egg rolls into the hot oil. Fry for 3 to 4 minutes per batch, turning occasionally with tongs or a slotted spoon until the exterior is golden brown and crispy.
07 - Remove cooked egg rolls from the oil using tongs or a slotted spoon and transfer to paper towels to drain excess oil. Serve hot alongside ranch or blue cheese dressing.

# Expert Advice:

01 -
  • They taste like your favorite buffalo wings but without the messy fingers and with way more satisfying crunch.
  • You can make a big batch, freeze half, and fry them straight from frozen whenever friends show up unannounced.
  • The blue cheese melts into the filling and creates these little pockets of sharp, creamy flavor that balance the heat perfectly.
02 -
  • Don't overfill the wrappers or they'll burst open in the oil and make a mess, I learned this the hard way when my first batch exploded and filled my kitchen with buffalo scented smoke.
  • Let the oil come back up to temperature between batches, otherwise the second round will come out greasy and limp instead of crispy.
  • If you're baking them instead, brush each roll generously with oil and flip them halfway through so both sides get golden and crunchy.
03 -
  • Press out as much air as possible when you're rolling so the filling stays compact and the wrapper crisps up evenly without puffing into weird shapes.
  • Use a candy thermometer clipped to the side of your pot to keep the oil at a steady 350 degrees F, it makes all the difference between greasy and perfect.
  • If you don't have a thermometer, drop a small piece of wrapper into the oil, if it sizzles and floats immediately, you're ready to fry.
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