Buffalo Chicken Egg Rolls

The smell of buffalo sauce hitting hot oil still takes me straight back to a Sunday afternoon when I was too tired to cook but too hungry to order out. I had leftover chicken, a bottle of Frank's RedHot, and a pack of egg roll wrappers I'd bought for spring rolls weeks earlier. What started as a lazy experiment turned into the kind of snack that had my roommate texting me from work the next day asking if there were any left. There weren't.

I brought these to a birthday party once, thinking I'd made enough for a crowd. They disappeared in under ten minutes, and I spent the rest of the night fielding requests for the recipe. One friend tried to convince me they tasted better than wings, which felt like a bold claim until I watched him eat five in a row without stopping. Now I double the batch every time.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saves time and adds extra flavor from the seasoning.
• Buffalo wing sauce: The soul of this recipe, go for a good quality brand or make your own with butter and hot sauce.
• Shredded mozzarella cheese: Melts beautifully and balances the heat without overpowering the buffalo flavor.
• Crumbled blue cheese: Adds that tangy punch, but you can swap for more mozzarella if blue cheese isn't your thing.
• Finely shredded carrots: Gives a slight sweetness and a satisfying crunch that cuts through the richness.
• Finely chopped celery: Classic buffalo pairing, adds freshness and a crisp texture.
• Green onions, finely sliced: A little sharpness and color that makes the filling taste more alive.
• Garlic powder: Just enough to deepen the savory notes without being too forward.
• Freshly ground black pepper: A small touch that rounds out the seasoning.
• Egg roll wrappers: Look for them in the refrigerated section near tofu, they fry up impossibly crispy.
• Vegetable oil for frying: Neutral flavor lets the filling shine, and it gets hot enough for that perfect golden shell.

Instructions

Mix the filling:

Combine shredded chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper in a large bowl. Stir until everything is evenly coated and the mixture holds together when you scoop it.

Assemble the egg rolls:

Lay a wrapper on your counter with one corner pointing toward you, spoon 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in the sides, then roll tightly and seal the top corner with a dab of water.

Prep for frying:

Heat vegetable oil in a deep pot or skillet to 350°F, use a thermometer if you have one. If the oil isn't hot enough, the wrappers get soggy instead of crispy.

Fry until golden:

Working in batches, fry the egg rolls for 3 to 4 minutes, turning them occasionally so they brown evenly. Pull them out with a slotted spoon and let them drain on paper towels.

Serve hot:

Plate them up immediately with ranch or blue cheese dressing on the side. They're best when the cheese is still melty and the wrapper crackles when you bite in.

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There's something about pulling a tray of these out of the fryer during a football game that makes everyone stop talking and start hovering. I've seen people who swore they were full suddenly find room for three more. It's the kind of food that turns a regular night into a memorable one without you even trying.

Make Them Your Own

If frying feels like too much, brush the assembled egg rolls with a little oil and bake them at 425°F for 15 to 18 minutes, flipping halfway through. They won't be quite as shatteringly crispy, but they're still delicious and way less messy. I've also thrown in diced jalapeños and a pinch of cayenne when I wanted extra heat, and it took them to another level.

Storage and Reheating

You can assemble these a few hours ahead and keep them covered in the fridge until you're ready to fry. Leftovers reheat well in the oven at 375°F for about 10 minutes, the microwave makes them soggy so skip that route. I've even frozen uncooked ones and fried them straight from the freezer, just add an extra minute or two to the frying time.

Serving Suggestions

These are perfect alongside celery and carrot sticks for the full buffalo wing experience. A cold beer or an iced lemonade balances the heat nicely, and honestly, a big pile of napkins is non negotiable.

• Pair with a crisp coleslaw to cool things down between bites.
• Set out both ranch and blue cheese so guests can pick their favorite dip.
• Double the batch if you're feeding more than four people, they go faster than you think.

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These egg rolls have become my go to whenever I need to impress without stressing. They're proof that the best recipes are the ones you stumble into on a whim and end up making over and over again.

FAQs About This Recipe

→ Can I bake these instead of frying?

Yes, brush the assembled egg rolls lightly with oil and bake at 425°F for 15–18 minutes, turning once halfway through for even crispiness.

→ What's the best dipping sauce for buffalo chicken egg rolls?

Ranch or blue cheese dressing are classic choices that complement the spicy buffalo flavor perfectly. You can also serve with extra buffalo sauce for heat lovers.

→ How do I prevent egg rolls from getting soggy?

Make sure the oil is heated to the proper temperature of 350°F before frying. Don't overcrowd the pan, and drain thoroughly on paper towels after cooking.

→ Can I make these ahead of time?

Yes, assemble the egg rolls and refrigerate them covered for up to 24 hours before frying. You can also freeze uncooked egg rolls for up to 3 months and fry directly from frozen.

→ What can I substitute for blue cheese?

If you're not a fan of blue cheese, use cream cheese or an additional 1/2 cup of mozzarella for a milder, creamy texture that still pairs well with buffalo sauce.

→ How do I know when the oil is hot enough?

Use a kitchen thermometer to check that oil reaches 350°F. Alternatively, drop a small piece of wrapper into the oil—if it sizzles immediately, the oil is ready.