These crispy Buffalo Chicken Egg Rolls are a fun twist on classic flavors! Filled with spicy chicken and creamy cheese, they’re perfect for snacks or game day treats.
Who knew egg rolls could be so zesty? I always make extra because they disappear faster than I can say “Buffalo Sauce!” Perfect with some ranch for dipping too!
Key Ingredients & Substitutions
Cooked Chicken: Shredded cooked chicken is essential for the filling. You can use rotisserie chicken for convenience or even leftover grilled chicken. If you’re vegetarian, try replacing the chicken with shredded jackfruit or sautéed mushrooms for a different twist.
Buffalo Wing Sauce: I love using Frank’s RedHot for its perfect balance of heat and flavor. If you want less spice, choose a milder hot sauce or make a homemade version with vinegar, cayenne pepper, and melted butter.
Cream Cheese: This adds creaminess to the filling. Neufchâtel cheese is a lighter option if you’re watching calories. For a dairy-free version, try using cashew cream or a vegan cream cheese alternative.
Cheeses: Cheddar adds a nice sharpness, and blue cheese brings that distinct flavor. If you’re not a fan of blue cheese, feta or goat cheese can work here too and provide a new flavor profile.
Egg Roll Wrappers: Pre-made wrappers are convenient, but you can substitute with spring roll wrappers for a lighter bite. If you prefer gluten-free, look for rice paper wraps.
What’s the Best Way to Roll Egg Rolls?
Rolling your egg rolls tightly ensures they stay sealed during frying. Here’s how to get it right:
- Start with the egg roll wrapper at a diamond shape, like a triangle on your surface.
- Spoon the filling near the bottom corner, about 2-3 tablespoons for a nice amount.
- Fold the bottom corner over the filling, secure it tightly.
- Fold the side corners in towards the center, creating a neat package.
- Continue rolling up towards the top corner, sealing with a bit of water to hold it together.
Practice makes perfect. If some come out a bit messy, don’t worry—they’ll still be delicious!
Buffalo Chicken Egg Rolls
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles
- 2 green onions, finely chopped
- 12 egg roll wrappers
- Vegetable oil, for frying
- Optional: ranch or blue cheese dressing for dipping
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and another 10 minutes for frying. So in total, you’ll need around 40 minutes to have these delicious egg rolls ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
In a large bowl, combine the shredded chicken and buffalo wing sauce. Mix everything well to ensure the chicken is evenly coated with that spicy, tangy flavor.
2. Add the Creaminess:
Add the softened cream cheese, shredded cheddar cheese, crumbled blue cheese, and chopped green onions to the bowl. Stir until the mixture is well blended and creamy. This will give each egg roll a delicious, rich filling!
3. Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface. Make sure one corner is pointing towards you, forming a diamond shape. Scoop about 2-3 tablespoons of the buffalo chicken mixture near the corner closest to you.
4. Roll Them Up:
Fold the corner over the filling tightly, then fold in the side corners. Continue rolling towards the opposite corner, sealing the edge with a little water to keep everything inside. It’s like a tasty burrito!
5. Fry to Perfection:
Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully fry the egg rolls in batches for about 3-4 minutes, turning occasionally until they turn golden brown and crispy. They will smell amazing as they fry!
6. Drain and Serve:
Once they’re golden, remove the egg rolls with a slotted spoon and let them drain on paper towels. Serve them warm with ranch or blue cheese dressing for dipping, and don’t forget some extra buffalo sauce if you like it hot!
These egg rolls are crispy on the outside with a spicy, creamy buffalo chicken filling inside—perfect for game day or a flavorful snack! Enjoy!
Can I Use Shredded Store-Bought Chicken?
Absolutely! Shredded rotisserie chicken is a great time-saver and adds wonderful flavor. Just make sure to mix it well with the buffalo sauce to ensure every bite is delicious!
Can I Make These Egg Rolls Ahead of Time?
Yes, you can! Prepare the egg rolls and refrigerate them before frying. Just be sure to cover them with a damp cloth to prevent them from drying out. Fry them just before serving for the best crunch!
Can I Bake Instead of Fry?
Definitely! To bake, preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for about 20 minutes, turning halfway until golden and crispy.
How to Store Leftovers?
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or an air fryer for a few minutes to restore their crispiness.