Buffalo Chicken Egg Rolls (Printable)

Crispy egg rolls filled with spicy buffalo chicken, cheese, and vegetables—ideal for game day snacking.

# What You Need:

→ 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, shredded carrots, celery, green onions, garlic powder, and black pepper. Mix thoroughly until all components 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 filling mixture in the center. Fold the bottom corner over the filling, then fold in both sides. Roll upward tightly, sealing the top corner with a small amount of water. Repeat this process with the remaining wrappers and filling.
03 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit (175 degrees Celsius). Ensure the oil reaches the correct temperature before beginning to fry.
04 - Working in batches to avoid overcrowding, carefully place egg rolls into the hot oil. Turn occasionally with a slotted spoon or tongs until they achieve a golden brown and crispy exterior, approximately 3 to 4 minutes per batch. Transfer finished egg rolls to paper towels to drain excess oil.
05 - Arrange hot egg rolls on a serving platter. Serve immediately with ranch dressing or blue cheese dressing for dipping. Accompany with celery sticks and carrot sticks for a traditional buffalo presentation.

# Expert Hints:

01 -
  • They disappear faster than you can fry them, which means everyone actually likes them.
  • You get all the flavor of buffalo wings without the mess or the bones.
  • They reheat surprisingly well, so you can make them ahead and still impress people.
  • The crispy wrapper against the creamy, spicy filling is straight up addictive.
02 -
  • If your wrappers are tearing, they might be too dry—cover them with a barely damp towel while you work.
  • Don't overfill the egg rolls or they'll explode in the oil, and trust me, that's a mess you don't want to deal with.
  • Let the oil come back up to temperature between batches, or your egg rolls will turn out greasy instead of crispy.
03 -
  • Use a thermometer to check your oil temperature—if it's too low, the egg rolls absorb grease, and if it's too high, they burn before the filling heats through.
  • Add a pinch of cayenne or a drizzle of extra hot sauce to the filling if you want more heat.
  • If you're using homemade shredded chicken, toss it with the buffalo sauce while it's still warm so it soaks in better.
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