Buffalo Chicken Egg Rolls (Printable)
Golden, crunchy egg rolls filled with spicy buffalo chicken and melty cheese—ready in 35 minutes.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup mozzarella cheese, shredded
04 - 1/2 cup blue cheese, crumbled (optional)
05 - 1/2 cup celery, finely chopped
06 - 1/4 cup green onions, finely chopped
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 egg, beaten (for sealing)
11 - Vegetable oil, for deep frying
# How to Make It:
01 - Combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese if using, celery, green onions, garlic powder, and black pepper in a large mixing bowl. Stir thoroughly to ensure even distribution.
02 - Place one egg roll wrapper on a clean work surface with a corner facing you. Spoon 2 to 3 tablespoons of the prepared filling onto the center of the wrapper.
03 - Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll up tightly and brush the top corner with beaten egg to seal.
04 - Continue assembling remaining egg rolls until all filling and wrappers are used.
05 - In a deep-frying pot, preheat 2 inches of vegetable oil to 350°F (175°F). Use a thermometer for accuracy.
06 - Carefully add egg rolls in batches to the hot oil. Fry for 3 to 4 minutes per batch, or until the exterior is golden brown and crisp. Turn as needed for even cooking.
07 - Transfer fried egg rolls to a paper towel-lined plate to drain excess oil. Serve warm with ranch or blue cheese dressing for dipping.
# Expert Tips:
01 -
- The secret is how the gooey cheese bubbles inside the crunchy wrapper—no more messy wings or sticky fingers at parties.
- They’re bite-sized, boldly flavored, and always disappear before the ranch dip runs out.
02 -
- Don’t overcrowd the pot—egg rolls turn greasy and limp if you fry too many at once.
- Rolling too loose means filling leaks and oil splatters, so really snug them up when you wrap.
03 -
- Letting freshly fried egg rolls rest on a wire rack instead of paper towels keeps bottoms from getting soggy.
- A quick ice bath for your celery before chopping makes it ultra crisp for the filling.