Buffalo Chicken Egg Rolls (Print version)

Crispy egg rolls packed with spicy buffalo chicken, creamy cheese, and crunchy veggies—ideal for game day.

# Required ingredients:

→ 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, carrots, celery, green onions, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 to 3 tablespoons of the chicken mixture in the center of the wrapper.
03 - Fold the bottom corner of the wrapper over the filling, then fold in both side corners. Roll tightly upward and use a small amount of water to seal the top corner. Repeat this process with all remaining wrappers and filling.
04 - Heat vegetable oil in a deep pot or large skillet to 350 degrees Fahrenheit, maintaining consistent temperature throughout the frying process.
05 - Working in batches to avoid overcrowding, carefully place egg rolls into the hot oil. Fry for 3 to 4 minutes per batch, turning occasionally, until the exterior achieves a golden brown and crispy finish.
06 - Remove cooked egg rolls using a slotted spoon or tongs and transfer to paper towels to drain excess oil. Serve immediately while hot with ranch dressing or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and packed with gooey, spicy filling that hits every craving at once.
  • You can prep them ahead and fry them right before guests arrive, which makes you look way more put together than you actually are.
  • Even people who claim they don't like blue cheese end up reaching for seconds.
02 -
  • Don't overfill the wrappers or they'll burst open in the oil, I learned this the hard way and ended up with buffalo lava everywhere.
  • Keep the sealed egg rolls covered with a damp towel while you work so the wrappers don't dry out and crack.
  • Let the oil come back up to temperature between batches or the last ones will be greasy instead of crispy.
03 -
  • Use a candy thermometer to monitor oil temperature, it's the difference between crispy perfection and soggy disappointment.
  • Press out as much air as possible when rolling to prevent them from puffing up and splitting in the fryer.
  • If you're baking, flip them halfway through and brush with a little more oil for extra crunch.
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