Pin it My kitchen counter was covered in shredded chicken and tiny bowls of toppings when my brother walked in and said, Are you making buffalo wings inside egg rolls? I laughed because yes, that was exactly the plan. The idea came from a potluck where someone brought spring rolls and I thought, what if these were filled with everything I love about game day food? That batch disappeared so fast I had to guard the last two for myself.
I brought these to a birthday party once and someone asked if I ordered them from a restaurant. That made me feel like a culinary genius even though the recipe is honestly pretty forgiving. The trick is getting that buffalo flavor balanced with the cool crunch of celery and carrots. When you bite through the crispy shell and hit that spicy creamy center, it just works.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here because its already seasoned and saves you from boiling and shredding, I learned that after doing it the hard way twice.
- Buffalo wing sauce: Use your favorite brand or make your own, but make sure its the thick kind that clings to the chicken instead of making everything soggy.
- Shredded mozzarella cheese: This melts beautifully and adds a mild creamy layer that balances the heat without overpowering the buffalo vibe.
- Crumbled blue cheese: If you dont like blue cheese you can skip it, but it gives that authentic buffalo wing experience and a little tang.
- Finely shredded carrots: These add sweetness and crunch, plus they soak up some of the sauce so the filling holds together better.
- Finely chopped celery: Classic buffalo pairing, and the crunch inside a crispy wrapper is oddly satisfying.
- Green onions, finely sliced: A little sharpness and color, they kind of tie everything together without shouting.
- Garlic powder: Just enough to add depth without making it taste like garlic bread.
- Freshly ground black pepper: A small amount because the buffalo sauce already brings plenty of heat.
- Egg roll wrappers: Find them in the refrigerated section near the tofu, and make sure theyre fresh or they crack when you roll.
- Small bowl of water: This is your glue for sealing the corners, dont skip it or theyll pop open in the oil.
- Vegetable oil, for deep frying: You need enough to submerge the egg rolls halfway so they cook evenly and get golden all over.
Instructions
- Mix the filling:
- Toss the shredded chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper in a big bowl until everything is coated and combined. It should look messy and smell amazing.
- Prep your wrapper:
- Lay one egg roll wrapper on a clean dry surface with a corner pointing toward you like a diamond. Drop 2 to 3 tablespoons of filling in the center, not too much or itll explode when you fry it.
- Roll it up:
- Fold the bottom corner over the filling, then fold in the left and right sides like youre wrapping a tiny burrito. Roll it up tightly toward the top corner, dab a little water on that last flap, and press to seal.
- Repeat:
- Keep going with the rest of the wrappers and filling, and line them up on a plate or tray. Cover them with a damp towel if youre not frying right away so they dont dry out.
- Heat the oil:
- Pour vegetable oil into a deep pot or skillet until its about 2 inches deep, then heat it to 350 degrees F. Use a thermometer or test with a small piece of wrapper, it should sizzle immediately.
- Fry in batches:
- Gently lower 3 or 4 egg rolls into the hot oil, dont crowd them. Fry for 3 to 4 minutes, turning them once or twice, until theyre golden brown and crispy all over.
- Drain and serve:
- Lift them out with a slotted spoon or tongs and let them drain on paper towels. Serve them hot with ranch or blue cheese dressing on the side for dipping.
Pin it The first time I made these for a group, someone dipped one in ranch and said it tasted like the best parts of a sports bar without the sticky table. That might be the highest compliment Ive ever gotten in the kitchen. Now every time theres a gathering, someone asks if Im bringing the buffalo egg rolls, and I always say yes because theyre just that good.
Baking Instead of Frying
If you want to skip the deep fryer, you can absolutely bake these and theyll still come out crispy and delicious. Brush each assembled egg roll lightly with vegetable oil or spray them with cooking spray, then arrange them on a baking sheet lined with parchment paper. Bake at 425 degrees F for 15 to 18 minutes, flipping them once halfway through so both sides get golden. Theyre a little less indulgent this way but still totally craveable, and your kitchen wont smell like a fry station.
Make Ahead and Storage
You can roll these up a few hours ahead and keep them covered in the fridge until youre ready to fry or bake, which is a lifesaver when youre hosting. If you want to freeze them, arrange the uncooked egg rolls on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. Fry or bake them straight from frozen, just add a minute or two to the cooking time. Leftovers can be reheated in the oven at 375 degrees F for about 10 minutes to get them crispy again, microwaving makes them soggy.
Serving and Pairing Ideas
These egg rolls are perfect on their own, but if you want to go full buffalo experience, serve them with celery and carrot sticks on the side and a couple dipping sauces like ranch and blue cheese. They also pair surprisingly well with a cold beer or a sweeter drink like iced tea to balance the heat. If youre making a spread, add some chips and guacamole or a simple salad, and youve got a full party menu.
- Try dipping them in honey mustard for a sweet and tangy twist.
- Sprinkle a little extra blue cheese crumbles on top right after frying for drama.
- Serve them on a platter with fresh herbs like parsley or cilantro for color and freshness.
Pin it These buffalo chicken egg rolls have become one of those recipes I make without thinking, and every time they come out of the oil, I remember why theyre worth the little bit of effort. Crispy, spicy, cheesy, and gone in minutes.
Recipe FAQ
- → 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 type of chicken works best?
Cooked chicken breast works perfectly, but rotisserie chicken is a convenient time-saving option that adds extra flavor.
- → How do I prevent the egg rolls from opening while frying?
Make sure to seal the edges firmly with water and keep the oil at a consistent 350°F to create an immediate seal on the wrapper.
- → Can I make these ahead of time?
Yes, assemble the egg rolls and refrigerate them covered for up to 4 hours before frying. You can also freeze them uncooked for up to 2 months.
- → What dipping sauces pair well with these?
Ranch dressing and blue cheese dressing are classic choices. You can also serve with extra buffalo sauce, honey mustard, or a cool yogurt-based dip.
- → How do I know when the oil is hot enough?
Use a thermometer to reach 350°F, or test by dropping a small piece of wrapper into the oil—it should sizzle and float immediately.