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buffalo chicken egg rolls
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buffalo chicken egg rolls

Buffalo Chicken Egg Rolls are a spicy twist on a classic appetizer, combining the bold flavor of buffalo chicken with the crispy crunch of a golden-fried egg roll wrapper. Each bite is packed with shredded chicken, melty cheese, and tangy hot sauce—making them the ultimate game day snack, party appetizer, or anytime indulgence. Dip them in ranch or blue cheese dressing for the perfect flavor combo!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12
Course: chicken
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • ½ cup buffalo wing sauce such as Frank’s RedHot
  • 4 oz cream cheese softened
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 12 egg roll wrappers
  • 1 egg beaten, for sealing
  • Oil for frying vegetable or canola
  • Ranch or blue cheese dressing for dipping
  • Chopped green onions optional garnish

Method
 

  1. In a large bowl, mix the shredded chicken, buffalo sauce, cream cheese, mozzarella, and cheddar cheese until well combined and creamy.
  2. Lay one egg roll wrapper on a clean surface in a diamond shape. Place 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Brush the top edge with beaten egg and roll tightly to seal.
  3. In a deep skillet or fryer, heat about 2 inches of oil to 350°F (175°C). Prepare a paper towel-lined plate for draining.
  4. Carefully place a few egg rolls at a time into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove with tongs and drain on the paper towel-lined plate.
  5. Serve hot with ranch or blue cheese dressing on the side. Sprinkle with green onions if desired.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Reheat in oven or air fryer at 375°F until crispy.
Freezing: Freeze uncooked egg rolls in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.