Save My buddy texted me at 4 PM on a Sunday: "Dude, people are coming over in two hours." My first instinct was to panic, but then I remembered these buffalo chicken egg rolls I'd stumbled upon while reorganizing my freezer—they became my secret weapon for looking like I'd actually planned ahead. There's something magical about pulling golden, crispy rolls out of hot oil when your friends are gathered around, watching expectantly. The first time I made them, I burned half a batch because I was too busy laughing at something on TV, but the survivors were so good nobody noticed. Now they're my go-to move, and honestly, they've saved more than one "oh no, what do I serve" moments.
Last football season, I brought these to a watch party and watched my sister—who usually just picks at appetizers—eat four of them straight. She kept going back to the plate saying "just one more," and I realized it was because the filling actually has substance: tender chicken, sharp cheese, and that spicy-creamy balance that makes you reach for another. Nobody suspected I'd made them from home because they're that polished looking when they come out of the oil.
Ingredients
- Cooked chicken breast, shredded (2 cups): Use rotisserie chicken if you're in a rush—it saves you boiling and shredding, and the slightly higher fat content actually keeps the filling from drying out inside those wrappers.
- Buffalo wing sauce (1/2 cup): This is where the heat lives; pick a brand you actually like eating straight because it's going to be the main flavor voice in every bite.
- Shredded mozzarella cheese (1 cup): The mozzarella melts and binds everything together—don't skip it thinking you'll just use blue cheese.
- Crumbled blue cheese (1/2 cup): This is your secret ingredient that makes people ask what you put in these; the tang cuts through the richness perfectly.
- Finely shredded carrots (1 cup): Shred them fine so they cook through and add sweetness that balances the heat without being obvious.
- Finely chopped celery (1 cup): Chop this small so it releases moisture and creates texture without being chewy; it also echoes that classic buffalo wing pairing.
- Green onions, finely sliced (2): These add a fresh note right at the end—don't skip them or you'll lose that brightness.
- Garlic powder (1/2 tsp) and black pepper (1/4 tsp): Season to taste because some buffalo sauces are already salty; you might need less or more depending on your brand.
- Egg roll wrappers (12): Buy them fresh from the refrigerated section if possible—they're more forgiving than frozen when you're rolling.
- Vegetable oil for frying (about 4 cups): Use an oil with a high smoke point; I learned this lesson the hard way when my kitchen smelled like burnt oil for days.
Instructions
- Mix the filling like you're making the best buffalo dip:
- Combine your shredded chicken, buffalo sauce, both cheeses, carrots, celery, and green onions in a big bowl, then season with garlic powder and pepper. Taste a spoonful—it should be spicy-creamy-tangy all at once, and if it feels flat, add more hot sauce.
- Fill and roll with confidence:
- Lay a wrapper on your counter with a corner pointing at you, add 2 to 3 tablespoons of filling in the center (not too much or it'll burst), fold the bottom corner up and over the filling, then fold the sides in toward the middle. Roll it up tight like you mean it, wet that top corner with a little water, and seal it closed—the seal is what keeps everything from falling apart in the oil.
- Get your oil ready and hot:
- Pour your vegetable oil into a deep pot and heat it to 350°F using a thermometer; this temperature is crucial because too cool and they'll be greasy, too hot and the outside burns before the inside cooks through. You'll know it's ready when a tiny piece of wrapper dropped in sizzles immediately.
- Fry them golden and gorgeous:
- Working in batches so you don't crowd the pot, gently lower your egg rolls into the oil and let them float around for 3 to 4 minutes, turning them halfway through so they get evenly bronze on all sides. They'll sound crispy and smell amazing when they're done—scoop them out with a slotted spoon and drain them on paper towels.
- Serve while they're still warm:
- Plate them up immediately with ranch or blue cheese for dipping, because they're at their crispiest in those first few minutes. If you need to hold them, keep them uncovered on a baking sheet in a warm oven so the bottoms don't get soggy.
Save There's this moment right after you pull the first batch out of the oil, golden and crispy, when steam still rises off them—that's when you know you've made something worth eating. I've brought these to potlucks where they disappeared in five minutes, and to quiet dinners where they became the reason people stayed longer at the table. They're proof that good food doesn't have to be complicated to feel special.
Why Baking Might Be Your Move
Not everyone has the confidence or the ventilation for deep frying, and honestly, that's fine—these egg rolls still turn out respectably crispy if you brush them lightly with oil and bake at 425°F for 15 to 18 minutes, turning them halfway through. You won't get that same shattering crispiness you'd get from the oil, but you'll get something golden and edible without heating up your whole kitchen or worrying about oil splatters.
Making Them Spicier (or Not)
Buffalo sauce brings the heat, but how much depends on the brand you use—some are basically BBQ sauce with attitude, while others will clear your sinuses if you're not careful. Taste your sauce straight before you mix it into the filling, and if you want to dial up the spice, a pinch of cayenne or a splash of hot sauce mixed into the filling does the trick without overpowering the cheese and chicken balance.
Storage and Make-Ahead Tips
You can assemble these up to a day ahead and keep them in the fridge on a parchment-lined tray, then fry them straight from cold (add maybe a minute to the cooking time). Or freeze them after assembly and fry from frozen whenever you need a quick appetizer—they go straight from freezer to hot oil without thawing.
- Leftover filling keeps in the fridge for three days and honestly makes an incredible dip if you spread it on crackers or serve it warm in a bowl.
- Cooked egg rolls can be reheated in a 375°F oven for about 5 minutes if you need them warm again, though they're never quite as crispy as fresh.
- Use an instant-read thermometer when frying because guessing at temperature is how you end up with disappointing batches.
Save These buffalo chicken egg rolls have become the appetizer I make when I want people to feel welcomed and fed without spending all night in the kitchen. They're crispy, spicy, creamy, and somehow feel fancy even though you know exactly what went into them.
Kitchen Q&A
- → Can I bake these egg rolls instead of frying?
Yes, brush them lightly with oil and bake at 425°F for 15–18 minutes, turning once, until golden and crispy.
- → What's the best dipping sauce for buffalo chicken egg rolls?
Ranch or blue cheese dressing pairs perfectly, complementing the spicy buffalo flavor while adding creamy coolness.
- → Can I make these ahead of time?
Absolutely. Assemble the egg rolls, freeze them on a baking sheet, then store in freezer bags. Fry directly from frozen, adding 1–2 minutes to cooking time.
- → What type of chicken works best?
Rotisserie chicken is convenient and flavorful. You can also use leftover grilled or poached chicken breast, shredded into bite-sized pieces.
- → How do I prevent egg rolls from getting soggy?
Ensure filling isn't too wet by draining excess sauce, seal wrappers tightly, and fry at the correct temperature (350°F) for crispy results.
- → Can I adjust the spice level?
Yes, use mild buffalo sauce for less heat or add cayenne pepper and extra hot sauce to the filling for more intense spiciness.