Buffalo Chicken Egg Rolls (Print View)
Crispy buffalo chicken egg rolls with melted cheese and tangy sauce, ready in 35 minutes for sharing.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese (optional)
05 - 1/2 cup finely chopped celery
06 - 1/4 cup finely chopped green onions
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 large egg, beaten
11 - Vegetable oil, for frying
# How To Make It:
01 - In a large bowl, combine shredded chicken, buffalo wing sauce, mozzarella, blue cheese if using, celery, green onions, garlic powder, and black pepper. Mix thoroughly until the ingredients are evenly distributed.
02 - Place an egg roll wrapper on a clean surface in a diamond orientation. Spoon 2 to 3 tablespoons of filling onto the center of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with the beaten egg to seal the edge.
03 - Continue assembling the remaining egg rolls with the rest of the filling and wrappers, making sure each is sealed well.
04 - Pour vegetable oil into a deep-frying pot to a depth of approximately 2 inches. Heat oil to 350°F (175°F) using a thermometer for accuracy.
05 - Fry egg rolls in batches, turning as needed, until golden brown and crispy, about 3 to 4 minutes per batch. Remove with tongs and transfer to paper towels to drain excess oil.
06 - Plate egg rolls while warm and present with ranch or blue cheese dressing for dipping.
# Expert Hints:
01 -
- You can sneak in all the best flavors of buffalo wings—without the messy fingers.
- They fry up golden in just a few minutes, making them a reliable crowd-pleaser for game days or snack attacks.
02 -
- Once I tried to rush the rolling, and a few exploded in the fryer—take the extra seconds to seal them tight.
- I learned that waiting for the oil to truly hit 350°F keeps the rolls crisp and prevents unpleasant sogginess.
03 -
- Keep your rolled egg rolls under a damp paper towel before frying to prevent the wrappers from cracking.
- Brushing the very edge of the wrapper with egg—don’t skip this or the rolls may leak while frying.