Buffalo Chicken Egg Rolls Recipe

These buffalo chicken egg rolls are my kind of delicious disaster: crispy wrapper, spicy tang of buffalo sauce, melty cheese, and a little crunchy cabbage to pretend they’re healthy. They’re party food that doubles as weeknight dinner when you refuse to adult properly. If you like buffalo wings but want less fuss and more dip-to-crunch ratio, this is your new obsession.

My family eats these like it’s their job. My husband calls them “dangerous pockets” and our kid insists on extra ranch (or blue cheese, depending on mood). I made a batch for a simple Sunday afternoon and half were gone before I could dish any for myself — which is a compliment and also a warning. These rolled-up messes have quietly become our go-to for game nights, last-minute company, and that one night I forgot to defrost anything and still wanted to look like a chef.

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I’ll admit: my first attempt exploded in the oven. Not a graceful puff, but a soggy, sauce-splattered tragedy. Turns out you don’t overstuff, and brushing the outside with a tiny bit of oil helps them crisp up instead of go limp. Once I learned to wring out the filling a little (especially if you use shredded cooked chicken tossed in buffalo), they behaved. Also — cilantro is great, but if you hate it like my brother, sub parsley and life goes on.

Shopping Tips

– Protein: Rotisserie chicken is a lazy dream here; otherwise grab boneless thighs or breasts and roast or shred them at home.
– Cheese: Sharp cheddar or Monterey Jack melt nicely; buy a block and shred it yourself for better texture.
– Crunch Extras: Look for pre-shredded cabbage slaw in the produce aisle if you want to skip slicing — it keeps the filling crunchy.
– Frozen Aisle: Egg roll wrappers or wonton wrappers live here — wrappers keep best frozen until you need them; defrost in the fridge.
– Spices: Keep a bottle of your favorite hot sauce and a stick of butter (for the buffalo sauce) on the shopping list — real buffalo flavor is simple and buttery.

Prep Ahead Ideas

– Shred or chop the cooked chicken a day ahead and toss with a little sauce in an airtight container.
– Mix the filling (chicken, cheese, cabbage, seasonings) the night before; keep it tightly covered in the fridge to prevent moisture absorption.
– Store wrappers flat between damp paper towels in a sealed bag to stop them drying out if you open the package early.
– Pre-rolled, uncooked egg rolls can be frozen on a tray, then transferred to a bag; bake or fry straight from frozen with a couple extra minutes.

✔Time-Saving Tricks

– Use store-bought rotisserie chicken — saves 30–40 minutes and tastes good with buffalo sauce.
– Keep a jar of your favorite hot sauce and melt-butter combo pre-made in the fridge for quick tossing.
– Air fryer is your friend for fast, less-oily crisping: a few minutes at high heat and they’re done.
– Don’t bother with perfectly even edges; a quick fold and a dab of water seals them fine.

✔Common Mistakes

– Overstuffing: I did this once and had a filling burst all over the pan. Fix it by removing the soggy ones and crisping them in the skillet.
– Wet filling: too much damp cabbage or sauce makes wrappers soggy. Squeeze excess moisture or pat filling dry before wrapping.
– Not sealing well: use a dab of water (or beaten egg) to glue the edges — trust me, fewer explosions.
– Under-seasoning: the buffalo is the star, but salt and a squeeze of lemon or vinegar balances it — don’t skip tasting.

What to Serve It With

– Simple green salad with lemon vinaigrette to cut the heat.
– Celery sticks and carrot sticks with ranch or blue cheese for the full wing experience.
– Crispy oven fries or sweet potato wedges for extra comfort vibes.
– Pickles or quick slaw for a bright, crunchy counterpoint.

✔Tips & Mistakes

– Use a small bowl of water as your glue — dab the wrapper edges and press firmly.
– If using an air fryer, spray lightly with oil so they brown evenly.
– Ran out of wrappers? Use tortillas for a softer, quesadilla-like version.
– If the filling tastes flat, add a splash of vinegar or a pinch of sugar to brighten it up.

✔Storage Tips

Leftovers live well in the fridge for 3–4 days in an airtight container. Reheat in the oven or air fryer to bring back the crisp — the microwave makes them limp but will do in a pinch. Cold ones are fine for breakfast if you like spicy, savory carryover from last night’s chaos — no judgment here. If you freeze them, reheat from frozen and add a couple extra minutes in the oven.

✔Variations and Substitutions

– Swap chicken for shredded turkey or pulled pork for a different spin.
– Make it vegetarian with roasted cauliflower or smashed chickpeas mixed with buffalo sauce.
– Use Greek yogurt mixed with a little ranch seasoning instead of mayo for a lighter binder.
– If you hate heat, sweeten the sauce a touch with honey or maple to tame it.

Frequently Asked Questions

Buffalo Chicken Egg Rolls Recipe

Crispy, golden egg rolls stuffed with creamy buffalo chicken and cheese. Perfect for game day or a crowd-pleasing snack.

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 3 cup cooked shredded chicken
• ▢ 0.5 cup Buffalo hot sauce
• ▢ 2 tbsp unsalted butter, melted
• ▢ 4 oz cream cheese, softened
• ▢ 1 cup shredded Monterey Jack or cheddar
• ▢ 0.25 cup crumbled blue cheese optional
• ▢ 0.5 cup finely chopped celery
• ▢ 0.25 cup sliced green onions
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 12 oz egg roll wrappers
• ▢ 3 cup vegetable oil, for frying
• ▢ 2 tbsp water for sealing edges
• ▢ 0.5 cup ranch or blue cheese dressing for dipping

Instructions

Preparation Steps

• Stir together chicken, hot sauce, and melted butter in a large bowl until coated.
• Mix in cream cheese, shredded cheese, blue cheese, celery, green onions, garlic powder, onion powder, salt, and pepper.
• Warm oil in a deep skillet to about 350°F. Keep wrappers under a damp towel so they don’t dry out.
• Place a wrapper like a diamond. Spoon about 1/4 cup filling near the bottom corner.
• Roll up halfway, fold sides over, brush top edge with water, and roll tight to seal. Repeat with remaining wrappers.
• Fry egg rolls in batches until deep golden, 2–3 minutes per side. Do not crowd the pan.
• Drain on a wire rack or paper towels. Rest 3 minutes, then serve with dressing.

Notes

For a lighter twist, air-fry at 380°F for 9–11 minutes, turning once and spraying lightly with oil. Add finely diced jalapeño for extra heat, or swap Monterey Jack for pepper jack. Leftovers reheat best in a 375°F oven or air fryer for 5–7 minutes to crisp.

This recipe is an original creation inspired by classic Buffalo Chicken Egg Rolls Recipe flavors. All ingredient ratios and instructions are independently developed.