Buffalo Chicken Egg Rolls (Print Version)

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

# Ingredient List:

→ 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

# Steps:

01 - In a large mixing 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 - Repeat the wrapping process with remaining wrappers and filling until all portions are enclosed.
04 - Heat vegetable oil in a deep pot or skillet to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Transfer to a serving platter and serve hot with ranch or blue cheese dressing for dipping.

# Helpful Hints:

01 -
  • They stay crispy on the outside while the filling stays gooey and bold, no soggy middles here.
  • You can prep them hours ahead and fry them right before guests arrive, which saves your sanity.
  • Even people who claim they don't like blue cheese always grab a second one.
02 -
  • Don't overfill the wrappers or they'll burst open in the oil, I learned this the messy way on my second attempt.
  • If your oil isn't hot enough, the egg rolls will absorb too much grease and turn soggy instead of crispy.
  • Let them drain on paper towels for at least a minute before serving, it makes all the difference in texture.
03 -
  • Use a candy or deep fry thermometer to keep the oil at a steady 350°F, it prevents burning and sogginess.
  • If you don't have blue cheese, mix a tablespoon of cream cheese into the filling for extra creaminess without the tang.
  • Rotisserie chicken from the store makes this recipe come together in half the time.
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