Save My neighbor brought a platter of these to a backyard cookout last summer, and I watched them disappear in minutes. The crunch alone had people coming back before they'd even finished chewing. I asked for the recipe on the spot, went home that night, and fried up a batch while the memory of that first bite was still sharp. Now they're my go-to whenever I need something that looks impressive but comes together fast. They've ruined store-bought appetizers for me completely.
I made these for a birthday party once and forgot to mention they were spicy. A friend who never eats hot food grabbed two, bit in, and went straight for the ranch dressing with wide eyes. By the end of the night, she'd eaten four more and asked me to teach her how to roll them. That's when I realized these aren't just appetizers, they're conversation starters. People always want to know what's inside, and once they taste that tangy, cheesy filling wrapped in golden crunch, they're hooked.
Ingredients
- Cooked chicken breast, shredded: Use rotisserie chicken to save time, or poach your own and shred it while it's still warm so it soaks up the sauce better.
- Buffalo wing sauce: This is the soul of the filling, so pick a brand you actually like because it will shine through every bite.
- Shredded mozzarella cheese: Melts beautifully and adds that gooey stretch without overpowering the buffalo tang.
- Crumbled blue cheese: A little goes a long way, adding sharp, funky notes that balance the heat perfectly.
- Finely shredded carrots: They add sweetness and a slight crunch that cuts through the richness of the cheese.
- Finely chopped celery: Classic buffalo pairing, and the crisp texture stays even after frying.
- Green onions, finely sliced: Fresh, mild bite that brightens up the whole filling without being too sharp.
- Garlic powder: Just enough to add savory depth without making the filling taste like garlic bread.
- Freshly ground black pepper: A small pinch wakes up all the other flavors and adds a subtle kick.
- 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: This is your glue for sealing the wrappers tight so nothing leaks out during frying.
- Vegetable oil, for deep frying: Use enough to submerge the egg rolls halfway, and keep the temperature steady so they cook evenly and stay crispy.
Instructions
- Mix the filling:
- Combine the shredded chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper in a large bowl. Stir until everything is coated and evenly distributed, so every egg roll tastes the same.
- Prepare the wrapper:
- Lay one egg roll wrapper on a clean, dry surface with a corner pointing toward you like a diamond. Spoon 2 to 3 tablespoons of filling into the center, keeping it compact so it rolls neatly.
- Fold and roll:
- Fold the bottom corner up over the filling, then fold in the left and right sides like you're wrapping a present. Roll tightly toward the top corner, dab a little water on the tip, and press to seal.
- Repeat the process:
- Keep going with the remaining wrappers and filling, placing finished rolls seam-side down on a plate. Cover them with a damp towel if you're not frying right away.
- 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 to check, because too hot and they'll burn, too cool and they'll get greasy.
- Fry in batches:
- Gently lower 3 or 4 egg rolls into the hot oil without crowding the pan. Fry for 3 to 4 minutes, turning them with tongs until they're golden brown and crispy all over.
- Drain and serve:
- Lift them out with a slotted spoon and set them on a paper towel-lined plate to drain. Serve them hot with ranch or blue cheese dressing on the side for dipping.
Save The first time I served these at a party, someone asked if I'd ordered them from a restaurant. I didn't correct them right away because I was too busy enjoying the compliment. Later, when I admitted I'd made them myself, three people asked for the recipe before they even left. That's the moment I knew these egg rolls had earned a permanent spot in my recipe rotation.
Making Them Ahead
You can roll these up to a day in advance and store them in the fridge on a baking sheet, covered with plastic wrap. Just make sure they're not touching each other or they'll stick together. When you're ready to fry, take them straight from the fridge to the oil, they'll crisp up perfectly and the filling stays put. I've done this for parties more times than I can count, and it makes the whole process so much less stressful.
Baking Instead of Frying
If you want to skip the deep fryer, brush the assembled egg rolls lightly with oil and bake them at 425°F for about 15 to 18 minutes, flipping halfway through. They won't be quite as crispy as fried, but they're still delicious and way less messy. I've served both versions side by side, and honestly, people devour them either way. The baked ones are great if you're making a big batch and don't want to stand over a pot of hot oil.
Serving Suggestions
These are perfect alongside celery and carrot sticks, just like you'd serve with buffalo wings. I also like putting out a few different dipping sauces, ranch, blue cheese, and even a drizzle of honey for people who want to cool down the heat. They're hearty enough to be the star of the appetizer table, but they also pair well with a simple green salad if you want to balance things out.
- Serve them on a big platter with fresh veggies and plenty of napkins.
- Pair with cold beer or a crisp white wine for game day or casual gatherings.
- Leftovers reheat well in the oven at 375°F for about 10 minutes, though they never last long enough to worry about that.
Save Once you make these a couple of times, you'll start tweaking the filling to suit your crowd, and that's when they really become yours. They're forgiving, fun to make, and always worth the little bit of effort.
Recipe Q&A
- → Can I bake these instead of frying?
Yes, brush the assembled egg rolls with oil and bake at 425°F for 15-18 minutes, flipping once halfway through for even crispiness.
- → What's the best dipping sauce to serve with these?
Ranch dressing or blue cheese dressing are classic choices that complement the spicy buffalo flavor perfectly. Celery and carrot sticks make great accompaniments too.
- → Can I make these ahead of time?
Absolutely! Assemble the egg rolls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and fry directly from frozen, adding 1-2 minutes to cooking time.
- → How do I prevent the egg rolls from bursting during frying?
Make sure to seal the edges completely with water and don't overfill them. Keep the oil temperature steady at 350°F to avoid rapid expansion that can cause splitting.
- → What type of chicken works best for this filling?
Cooked chicken breast works wonderfully, but rotisserie chicken is an excellent shortcut that adds extra flavor. Just shred it and toss with the buffalo sauce.
- → How can I adjust the spice level?
For milder egg rolls, use less buffalo sauce or choose a mild variety. For extra heat, add cayenne pepper or use extra hot buffalo sauce in the filling.