Save to Pinterest My brother showed up one Sunday with a bag of egg roll wrappers and a container of leftover buffalo chicken from the night before. He had this look on his face like he'd just solved a puzzle. Within an hour, we were pulling golden, crackling egg rolls out of hot oil, and I couldn't believe how something so simple tasted so ridiculously good. The spice, the crunch, the melted cheese oozing out—it was like buffalo wings but better, because you could actually hold them without your fingers turning orange.
I made these for a small birthday gathering once, and by halftime of the game, they were completely gone. People kept asking if I had more hidden somewhere. One friend even tried to recreate them at home the next week and texted me a photo of his attempt—they looked like little sleeping bags, but he said they still tasted amazing. That's when I realized this recipe was foolproof enough to share with anyone.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you so much time, plus it's already seasoned.
- 1/2 cup buffalo wing sauce: This is what gives the filling that tangy, spicy kick, so use a brand you actually like eating on wings.
- 1 cup shredded mozzarella cheese: Melts beautifully and adds creaminess without overpowering the buffalo flavor.
- 1/2 cup crumbled blue cheese: If you're not a blue cheese person, you can skip it, but it really does add that classic buffalo wing experience.
- 1 cup finely shredded carrots: Adds a slight sweetness and a little crunch that balances the heat.
- 1 cup finely chopped celery: Essential for that authentic buffalo taste and texture.
- 2 green onions, finely sliced: A fresh, sharp note that brightens up the whole filling.
- 1/2 tsp garlic powder: Just enough to deepen the flavor without making it garlicky.
- 1/4 tsp freshly ground black pepper: A little extra warmth that layers nicely with the buffalo sauce.
- 12 egg roll wrappers: Look for them in the refrigerated section near the tofu, and make sure they're fresh and pliable.
- Small bowl of water: This is your glue for sealing the wrappers tightly so they don't burst open while frying.
- Vegetable oil, for deep frying: You need enough to submerge the egg rolls halfway, so about 4 cups depending on your pot size.
Instructions
- Mix the filling:
- In a large bowl, toss together the shredded chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper until everything is evenly coated. The mixture should be moist but not soupy.
- Assemble the egg rolls:
- Lay one wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner up over the filling, fold in the left and right sides, and roll tightly toward the top corner, dabbing a little water on the tip to seal it shut.
- Repeat:
- Keep going with the remaining wrappers and filling. If the wrappers start to dry out, cover them with a damp towel.
- Heat the oil:
- Pour vegetable oil into a deep pot or skillet and heat it to 350°F. You can test it by dropping in a small piece of wrapper—it should sizzle and float immediately.
- Fry in batches:
- Carefully lower 3 or 4 egg rolls into the hot oil and fry for 3 to 4 minutes, turning them occasionally until they're deep golden brown and crispy all over. Don't crowd the pot or the temperature will drop.
- Drain and serve:
- Use a slotted spoon or tongs to lift them out onto a plate lined with paper towels. Serve them hot with ranch or blue cheese dressing on the side.
Save to Pinterest There was one evening I made these for a friend who claimed she hated anything spicy. I handed her one anyway, and she took the tiniest bite, then another, then finished the whole thing and reached for a second. She looked at me like I'd tricked her, but in a good way. Sometimes food just wins people over, no matter what they thought they didn't like.
How to Bake Instead of Fry
If you want to skip the deep fryer, you can absolutely bake these. Brush the assembled egg rolls lightly with vegetable or olive oil, place them seam side down on a parchment lined baking sheet, and bake at 425°F for about 15 to 18 minutes, flipping them halfway through. They won't be quite as crispy as the fried version, but they're still really good and way less messy to clean up after.
What to Serve with Them
These egg rolls are pretty rich and spicy, so I like to serve them with cool, crunchy sides. Celery and carrot sticks are the classic move, and they echo the flavors inside the filling. A big bowl of ranch or blue cheese dressing for dipping is non negotiable. If you're feeding a crowd, add some tortilla chips and a fresh salsa or guacamole to round out the spread.
Make Ahead and Storage Tips
You can assemble these egg rolls a few hours ahead and keep them covered in the fridge until you're ready to fry. They also freeze beautifully—just lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute or two to the cooking time.
- Store leftover cooked egg rolls in an airtight container in the fridge for up to 3 days.
- Reheat them in a 375°F oven for about 10 minutes to crisp them back up.
- Don't microwave them unless you're okay with soggy wrappers.
Save to Pinterest These egg rolls have become my go to whenever I need to bring something people will actually get excited about. They're easy, they're fun, and they always taste like you tried way harder than you did.
Recipe Questions & Answers
- → 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 browning.
- → What kind of chicken works best?
Cooked chicken breast works perfectly, but rotisserie chicken is a convenient shortcut that adds extra flavor and saves preparation time.
- → How do I prevent the egg rolls from opening during frying?
Make sure to seal the edges tightly with water and avoid overfilling. Roll them snugly and ensure the oil temperature stays at 350°F to seal them quickly.
- → What dipping sauces pair well with these?
Classic choices include ranch or blue cheese dressing. You can also serve with extra buffalo sauce, garlic aioli, or a cooling cucumber yogurt dip.
- → Can I make these ahead of time?
Yes, assemble the egg rolls and refrigerate them for up to 24 hours before frying. You can also freeze them uncooked for up to 3 months and fry directly from frozen.
- → How do I adjust the spice level?
Use mild buffalo sauce for less heat, or add extra hot sauce and a pinch of cayenne pepper to the filling for a spicier kick.