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Buffalo Chicken Egg Rolls Recipe
Ash Tyrrell

Buffalo Chicken Egg Rolls Recipe

I recently made these buffalo chicken egg rolls, 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.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 cup hot sauce
  • 1/2 cup butter
  • 1 teaspoon Worcestershire sauce
  • Dash of cayenne pepper
  • Salt and black pepper to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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