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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Servings:
Ingredients
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.