Buffalo Chicken Egg Rolls (Print)

Crispy egg rolls stuffed with spicy buffalo chicken, cheese, and vegetables for the ultimate game day snack.

# What you'll need:

→ 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

→ Assembly

10 - 12 egg roll wrappers
11 - Water for sealing

→ Frying

12 - 4 cups vegetable oil for deep frying

# How To Make It:

01 - In a large bowl, combine shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until well combined.
02 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2 to 3 tablespoons of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, using a little water to seal the top corner.
03 - Continue folding and rolling remaining egg roll wrappers with remaining filling mixture until all 12 rolls are assembled.
04 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove and drain on paper towels.
06 - Serve hot with ranch or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • They stay crispy on the outside and creamy inside, even after sitting out for a few minutes.
  • You can prep them hours ahead and fry right before guests arrive, so you're not stuck in the kitchen.
  • The buffalo flavor hits just right without being so spicy that kids won't touch them.
  • They're way more exciting than wings but use the same flavors everyone already loves.
02 -
  • Don't overfill the wrappers or they'll burst open in the oil, and you'll lose all that cheesy goodness.
  • Keep the oil temperature steady, if it drops too low between batches, let it come back up before adding more egg rolls.
  • Seal the edges well with water, a loose seal will let oil seep in and make them soggy instead of crispy.
03 -
  • If the wrappers are tearing, let them sit at room temperature for a few minutes, they roll easier when they're not ice cold.
  • Add a pinch of cayenne or extra hot sauce to the filling if you want more heat, but taste as you go so you don't overdo it.
  • Use a candy thermometer clipped to the side of the pot to keep the oil temperature consistent, it makes all the difference.
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