Save My neighbor brought these to a Super Bowl party three years ago, and I watched them disappear in under ten minutes. The crunch hit first, then the heat, then that creamy surprise inside. I cornered her by the chip bowl and made her promise to text me the recipe before halftime.
The first batch I made, I served them at a birthday cookout in July. My brother in law, who usually sticks to burgers, ate four in a row and asked if I had more hidden in the kitchen. That's when I knew this recipe wasn't leaving my rotation.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, it's already seasoned and saves you from boiling or baking.
- 1/2 cup buffalo wing sauce: Use your favorite brand, the sauce is the soul of this filling so don't skimp on quality.
- 1 cup shredded mozzarella cheese: Mozzarella melts beautifully and keeps the filling creamy without overpowering the buffalo heat.
- 1/2 cup crumbled blue cheese: This adds that classic tangy punch, if you're not a fan, swap it for more mozzarella or a bit of cream cheese.
- 1 cup finely shredded carrots: They give a subtle sweetness and a little crunch that balances the spice.
- 1 cup finely chopped celery: Essential for that authentic buffalo flavor, plus it keeps the filling from being too dense.
- 2 green onions, finely sliced: Fresh and mild, they brighten up every bite.
- 1/2 tsp garlic powder: Just enough to deepen the flavor without making it garlicky.
- 1/4 tsp freshly ground black pepper: A little pepper rounds out the seasoning.
- 12 egg roll wrappers: Look for them in the refrigerated section near the tofu, they crisp up better than spring roll wrappers.
- Small bowl of water (for sealing): Just a dab on your finger seals the wrapper tight so nothing leaks during frying.
- Vegetable oil, for deep frying (about 4 cups): You need enough oil to submerge the egg rolls halfway, which gives you that all over golden crisp.
Instructions
- Mix the Filling:
- In a large bowl, toss together the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Stir until everything is evenly coated and the cheeses are distributed throughout.
- Wrap the Egg Rolls:
- Lay one egg roll wrapper on a clean surface so one corner points toward you like a diamond. Spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner, sealing the edge with a little water on your fingertip.
- Seal and Repeat:
- Make sure each roll is sealed well or the filling will leak out during frying. Repeat until all wrappers are filled and rolled.
- Heat the Oil:
- Pour vegetable oil into a deep pot or large skillet until it's about 2 inches deep, then heat to 350°F (175°C). Use a thermometer if you have one, or test with a small piece of wrapper, it should sizzle immediately.
- Fry Until Golden:
- Working in batches of 3 or 4, carefully lower the egg rolls into the hot oil and fry for 3 to 4 minutes, turning them occasionally so they brown evenly. Remove with a slotted spoon or tongs and drain on paper towels.
- Serve Hot:
- Plate them up while they're still crackling and serve with ranch or blue cheese dressing on the side for dipping.
Save One rainy Saturday, my kids helped me roll these while we listened to music in the kitchen. They argued over who got to seal the wrappers, and we ended up with a few lumpy ones that tasted just as good. It's one of those recipes that turns into a moment, not just a snack.
How to Bake Instead of Fry
If you want to skip the deep fryer, brush the assembled egg rolls lightly with vegetable or olive oil and arrange them on a parchment lined baking sheet. Bake at 425°F (220°C) for 15 to 18 minutes, flipping them halfway through so both sides get crispy. They won't be quite as golden as fried, but they're still delicious and way less messy.
Make Ahead and Storage
You can roll these up to 6 hours ahead and keep them covered in the fridge until you're ready to fry. If you want to freeze them, arrange the uncooked egg rolls on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, just add an extra minute or two to the cooking time.
Serving Suggestions
I like to serve these with a platter of celery and carrot sticks on the side, plus little bowls of ranch and blue cheese dressing for dipping. They're perfect for game day, parties, or even a fun weeknight dinner if you pair them with a simple salad.
- Drizzle extra buffalo sauce over the top for heat lovers.
- Garnish with chopped green onions or a sprinkle of blue cheese crumbles.
- Serve alongside chicken wings and loaded nachos for the ultimate appetizer spread.
Save These egg rolls have become my go to whenever I need to impress without stressing. They're crispy, bold, and gone before you know it.
Recipe FAQ
- → 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 crisping.
- → What type of chicken works best for this filling?
Cooked chicken breast works perfectly, though rotisserie chicken is a convenient shortcut that adds extra flavor and saves preparation time.
- → How do I prevent the egg rolls from bursting while frying?
Make sure to seal the edges tightly with water, avoid overfilling, and maintain oil temperature at 350°F to ensure even cooking without splitting.
- → Can I make these ahead of time?
Yes, assemble the egg rolls and refrigerate them covered for up to 24 hours before frying, or freeze them for up to 3 months and fry directly from frozen.
- → What dipping sauces pair well with buffalo chicken egg rolls?
Ranch dressing and blue cheese dressing are classic choices, though you can also serve them with extra buffalo sauce, honey mustard, or garlic aioli.
- → How spicy are these egg rolls?
The heat level depends on your buffalo sauce choice. Use mild sauce for less heat or add cayenne pepper and extra hot sauce for a spicier kick.