I recently made this buffalo chicken egg rolls recipe, and honestly, I couldn’t stop eating them. The crispy outside with that spicy, cheesy chicken filling is just incredible. I love how easy they are to put together, especially when using leftover chicken.
The flavor reminds me of buffalo wings but in a fun, crunchy form chicken wellington with dijon cream sauce recipe. If you’re craving something bold, comforting, and perfect for sharing, this recipe is absolutely worth trying.
Ingredients
Here’s everything you need to make these crispy and flavorful egg rolls:
- 1 pound cooked shredded chicken (rotisserie works best for juicy texture)
- 1/2 cup buffalo sauce (adjust for more or less heat)
- 1/4 cup ranch dressing (adds creamy balance to spice)
- 1 bundle green onions, thinly sliced (for freshness and crunch)
- 8 oz cream cheese, softened (helps create a rich, creamy filling)
- 8 oz sharp cheddar cheese, freshly shredded (melts better than pre-shredded)
- Pinch of garlic powder or onion powder (enhances flavor depth)
- 1 pack egg roll wrappers (store-bought works perfectly)
- Vegetable oil for frying (use neutral oil like canola or avocado)
- Salt and pepper to taste
For Homemade Buffalo Sauce
- 1 cup hot sauce
- 1/2 cup butter
- 1 teaspoon Worcestershire sauce
- Dash of cayenne pepper
- Salt and black pepper to taste
Note: This recipe makes approximately 15 egg rolls, perfect for sharing as an appetizer or party snack.
Variations
You can easily customize this recipe to suit your taste or dietary needs:
- Use mozzarella instead of cheddar for a milder, gooey texture
- Swap ranch with blue cheese dressing for a classic buffalo flavor
- Make it dairy-free by using plant-based cream cheese and cheese
- Add diced celery or carrots for extra crunch and freshness
- Use grilled chicken instead of rotisserie for a smoky flavor twist
- Try air frying instead of deep frying for a lighter version chai white chocolate toffee cookies recipe
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Mixing bowl – to combine the filling ingredients
- Knife – for slicing green onions
- Cutting board – for safe prep work
- Small bowl of water – to seal egg rolls
- Deep skillet or Dutch oven – for frying
- Tongs – for safely turning egg rolls
- Paper towels – to absorb excess oil
How to Make Buffalo Chicken Egg Rolls Recipe?
These egg rolls come together in simple steps and deliver big flavor. From preparing the filling to frying them crispy, each step is easy to follow. Take your time assembling to ensure perfectly sealed and crunchy rolls.
Prepare the Buffalo Sauce
Start by heating hot sauce, butter, Worcestershire sauce, and spices in a pan. Stir until everything melts and blends smoothly. This creates a rich, tangy sauce that coats the chicken perfectly. Let it cool slightly before mixing.
Make the Chicken Filling
In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, green onions, and seasonings. Add cream cheese and shredded cheddar for a creamy texture. Mix everything until evenly combined and thick.
Assemble the Egg Rolls
Place an egg roll wrapper on a flat surface and lightly brush edges with water. Add a few tablespoons of filling near one corner. Fold, roll tightly, and seal well to prevent leaking during frying.
Heat the Oil
Pour neutral oil into a deep pan and heat over medium heat. Make sure the oil is hot but not smoking. Proper temperature ensures crispy egg rolls without burning the outside.
Fry Until Golden
Carefully place egg rolls into hot oil in small batches. Fry until they turn golden brown and crispy on all sides. Avoid overcrowding the pan for even cooking.
Drain and Serve
Remove egg rolls and place them on paper towels to absorb excess oil. Let them cool slightly before serving. Pair with your favorite dipping sauces for the best experience.
Additional Tips for Making this Recipe Better
From my experience, these small tips really improve the final result:
- I always use rotisserie chicken because it’s juicier and saves time
- Don’t overfill the wrappers or they might burst while frying
- I like chilling the filling for 10 minutes to make rolling easier
- Keep wrappers covered with a damp cloth so they don’t dry out
- Fry at medium heat to ensure the inside cooks evenly
How to Serve Buffalo Chicken Egg Rolls Recipe?
Serve these egg rolls hot and crispy for the best flavor. I love pairing them with ranch or blue cheese dipping sauce for a creamy contrast. Add celery and carrot sticks on the side for a classic buffalo-style presentation. Garnish with chopped parsley or green onions for a fresh and colorful touch. They’re perfect for parties, game nights, or even as a fun appetizer platter.
Nutritional Information
Here’s a quick look at the approximate nutrition per egg roll:
- Calories: 109 kcal
- Protein: 1 g
- Carbohydrates: 1 g
- Fat: 11 g
Make Ahead and Storage
Storing
Store leftover egg rolls in an airtight container in the refrigerator. They stay fresh for up to 3–4 days. Make sure they are completely cooled before storing to prevent sogginess.
Freezing
You can freeze uncooked or cooked egg rolls. Place them on a tray first, then transfer to a freezer-safe bag. They keep well for up to 2 months.
Reheating
Reheat in an oven or air fryer at around 350°F until crispy again. Avoid microwaving, as it makes the wrappers soft instead of crunchy.
Why You’ll Love This Recipe?
These egg rolls are truly a must-try, and here’s why:
- Crispy and flavorful: The perfect balance of crunchy wrapper and creamy, spicy filling makes every bite satisfying.
- Easy to prepare: Simple ingredients and quick prep make it beginner-friendly.
- Perfect for any occasion: Great for parties, snacks, or even casual dinners.
- Customizable: You can easily adjust spice levels, cheese, or cooking method.
- Crowd favorite: These always disappear fast whenever I serve them.
If you’re looking for a bold, crispy, and cheesy appetizer, these buffalo chicken egg rolls are guaranteed to impress. Once you try them, they’ll quickly become one of your go-to recipes!
Buffalo Chicken Egg Rolls Recipe
Ingredients
Method
- Start by heating hot sauce, butter, Worcestershire sauce, and spices in a pan. Stir until everything melts and blends smoothly. This creates a rich, tangy sauce that coats the chicken perfectly. Let it cool slightly before mixing.
- In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, green onions, and seasonings. Add cream cheese and shredded cheddar for a creamy texture. Mix everything until evenly combined and thick.
- Place an egg roll wrapper on a flat surface and lightly brush edges with water. Add a few tablespoons of filling near one corner. Fold, roll tightly, and seal well to prevent leaking during frying.
- Pour neutral oil into a deep pan and heat over medium heat. Make sure the oil is hot but not smoking. Proper temperature ensures crispy egg rolls without burning the outside.
- Carefully place egg rolls into hot oil in small batches. Fry until they turn golden brown and crispy on all sides. Avoid overcrowding the pan for even cooking.
- Remove egg rolls and place them on paper towels to absorb excess oil. Let them cool slightly before serving. Pair with your favorite dipping sauces for the best experience.
Notes
- I always use rotisserie chicken because it’s juicier and saves time
- Don’t overfill the wrappers or they might burst while frying
- I like chilling the filling for 10 minutes to make rolling easier
- Keep wrappers covered with a damp cloth so they don’t dry out
- Fry at medium heat to ensure the inside cooks evenly
