Buffalo Chicken Egg Rolls

The smell hit me before I even walked into the kitchen: tangy hot sauce mingling with melted cheese and something golden and crackling in oil. My cousin was pulling these beautiful, blistered egg rolls out of a Dutch oven, and I thought she'd ordered takeout. Nope, she'd stuffed them herself with leftover buffalo chicken from wings night. I grabbed one without asking, burned my tongue, and didn't care one bit.

I started making these for football Sundays after that first taste, and they became the thing people asked for by name. One friend who swore she hated blue cheese ate three in a row and then admitted maybe she'd been wrong her whole life. There's something about the crunch giving way to that spicy, creamy center that makes people forget their usual preferences.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken is your best friend here, just pull it apart with your hands and save yourself the trouble of poaching.
• 1/2 cup buffalo wing sauce: This is what gives the filling its soul, so use a brand you actually like eating on wings.
• 1 cup shredded mozzarella cheese: Mozzarella melts beautifully and keeps things from getting too pungent if you're nervous about blue cheese.
• 1/2 cup crumbled blue cheese: If you're not a fan, you can skip it, but it adds that classic buffalo wing bar flavor.
• 1 cup finely shredded carrots: These bring a little sweetness and crunch that balance the heat.
• 1 cup finely chopped celery: Chop it small so it doesn't poke through the wrapper, I learned that the hard way.
• 2 green onions, finely sliced: They add a fresh bite that cuts through all the richness.
• 1/2 tsp garlic powder: Just a whisper to deepen the flavor without overpowering the buffalo sauce.
• 1/4 tsp freshly ground black pepper: A little sharpness to tie everything together.
• 12 egg roll wrappers: Keep them covered with a damp towel while you work or they'll dry out and crack.
• Small bowl of water: This is your glue, don't skip it or your rolls will pop open in the oil.
• Vegetable oil, about 4 cups: Enough to let the egg rolls float and fry evenly on all sides.

Instructions

Mix the filling:

In a large bowl, toss together the chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper until everything is coated and friendly. The mixture should smell bold and look a little messy, that's exactly right.

Wrap the egg rolls:

Lay one wrapper out like a diamond with a corner pointing toward you, then spoon 2 to 3 tablespoons of filling into the center. Fold the bottom corner up over the filling, tuck in the sides like you're wrapping a tiny burrito, then roll it up tight and dab the top corner with water to seal it shut.

Repeat:

Keep going until all the wrappers are filled, placing each finished roll seam side down on a plate. If you have filling left over, you can always grab a few extra wrappers or just eat it with tortilla chips.

Heat the oil:

Pour the oil into a deep pot or high sided skillet and heat it to 350°F, use a thermometer if you have one. If you don't, drop in a small piece of wrapper, it should sizzle and float immediately.

Fry in batches:

Gently lower 3 or 4 egg rolls into the hot oil, don't crowd them or the temperature will drop. Fry for 3 to 4 minutes, turning them with tongs so they brown evenly and puff up all over.

Drain and serve:

Lift them out with a slotted spoon and set them on a plate lined with paper towels to soak up the extra oil. Serve them hot with ranch or blue cheese dressing on the side for dipping.

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The first time I brought these to a party, someone asked if I'd catered it. I just laughed and said no, but I felt like I'd won something. Watching people reach for seconds and thirds, dipping and crunching and talking with their mouths full, that's when I realized food doesn't have to be fancy to feel special.

How to Bake Instead of Fry

If you want to skip the oil, brush the assembled egg rolls lightly with vegetable or olive oil and arrange them on a parchment lined baking sheet. Bake at 425°F for 15 to 18 minutes, flipping them halfway through so both sides get golden and crisp. They won't be quite as crunchy as fried, but they're still delicious and a lot less messy to clean up.

Make Ahead Tips

You can roll these up to a day ahead and keep them covered in the fridge until you're ready to fry. I've also frozen them on a baking sheet, then transferred them to a freezer bag once solid. Fry them straight from frozen, just add an extra minute or two to the cooking time and keep an eye on the color.

Serving Suggestions

These are perfect with celery and carrot sticks on the side, just like you'd get with wings at a bar. A cold beer or a fizzy lemonade cuts through the richness beautifully. If you want to go all out, set up a little dipping station with ranch, blue cheese, and extra buffalo sauce so everyone can customize their experience.

• Serve them on a big platter lined with parchment for easy cleanup.
• Sprinkle a little chopped parsley or green onion on top for color.
• Keep a few warm in a low oven if you're serving a crowd over time.

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These egg rolls have become my go to whenever I want to impress without stressing. They're messy, they're fun, and they disappear fast, which is exactly how game day food should be.

Recipe Questions & Answers

→ Can I bake these instead of frying?

Yes, brush the assembled egg rolls lightly with oil and bake at 425°F (220°C) 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 alternative that adds extra flavor and saves preparation time.

→ How do I prevent the egg rolls from bursting while frying?

Make sure to seal the edges tightly with water and avoid overfilling. Also, ensure the oil temperature stays at 350°F to prevent uneven cooking.

→ Can I make these ahead of time?

Absolutely. Assemble the egg rolls and refrigerate them covered for up to 24 hours before frying or baking. You can also freeze them for up to 3 months.

→ What dipping sauces pair well with these?

Ranch dressing and blue cheese dressing are classic choices. You can also serve them with extra buffalo sauce, honey mustard, or a cooling cucumber yogurt dip.

→ How do I store leftovers?

Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes to restore crispiness.