If you’re craving spicy, tangy bites with a crispy shell and a creamy center, these Buffalo Chicken Egg Rolls are a must-try. They make an outstanding game-day appetizer or party snack — the filling is rich and buffalo-forward while the wrappers fry up perfectly crisp. Save this one for your next tailgate or small gathering.
Crispy on the outside and cheesy-spicy on the inside, these egg rolls capture everything you love about buffalo chicken in a convenient handheld. Serve them hot with ranch or blue cheese for dipping and some celery sticks on the side to complete the experience.
Star Ingredients
- Shredded chicken: The base of the filling — shredded rotisserie or leftover chicken works great and soaks up the buffalo sauce.
- Buffalo sauce: Pick your favorite brand; it gives the filling its signature heat and tang.
- Cream cheese: Softened cream cheese adds richness and helps bind the filling so it holds together when rolled.
- Cheddar cheese: Shredded cheddar adds melty, savory flavor and extra gooeyness.
- Blue cheese dressing & crumbles: The dressing adds cool tang while crumbles contribute a sharper, salty bite — optional if you prefer ranch.
- Green onions: Chopped for a fresh, mild bite that balances the richness.
- Egg roll wrappers: Widely available in grocery produce or refrigerated sections; they fry up golden and crisp.
How to Roll the Perfect Egg Roll
Rolling egg rolls is straightforward once you get the technique. Work with one wrapper at a time and use a small amount of filling to avoid overstuffing.
Start with the wrapper: Place an egg roll wrapper on the counter with a corner facing you (a diamond shape).
Fill it: Scoop about 4 tablespoons (roughly 2 ounces) of the buffalo chicken mixture into the center and shape it into a short log.
Tuck and fold: Fold the bottom corner snugly over the filling, tuck it under, then fold both side corners toward the middle so the filling is enclosed.
Roll and seal: Roll tightly toward the top corner and seal the edge with a dab of water. Set the finished rolls aside on a tray until you’re ready to fry.
Frying Your Egg Rolls
Frying is simple when you control the oil temperature and avoid overcrowding the pot.
Tips for frying:
- Choose the right oil: Use a neutral oil such as vegetable, canola, or peanut. Heat to about 370°F. If you don’t have a thermometer, test by dropping a small piece of wrapper in the oil — it should sizzle and brown quickly.
- Fry in small batches: Add 1–3 egg rolls at a time, depending on pot size. Overcrowding lowers the oil temperature and makes rolls greasy.
- Look for golden brown: Fry until deep golden brown, then remove with a slotted spoon or tongs and drain on paper towels or a wire rack.
Dip It, Baby!
These egg rolls are best served warm with ranch or blue cheese dressing. The cool, creamy dip balances the spicy buffalo flavor — add celery sticks for a classic touch.
Hosting Tip
You can assemble the egg rolls ahead of time and refrigerate them, then fry just before serving. Keep cooked egg rolls warm in a low oven while you finish frying the rest so everything reaches the table hot and crispy.
If you need a dairy-free option for guests, consider serving a dairy-free buffalo dip to accompany the egg rolls.
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The BEST Buffalo Chicken Egg Rolls
Pin Recipe
Ingredients
- 2 cups shredded chicken
- ⅓ cup buffalo sauce
- 4 oz. cream cheese softened
- ¾ cup cheddar cheese shredded
- ⅓ cup blue cheese dressing
- ¼ cup blue cheese crumbles
- 2 green onions chopped
- 1½ teaspoon garlic powder
- 1 teaspoon salt
- 8 egg roll wrappers
- Neutral oil for frying
Method
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In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar, blue cheese dressing and crumbles, chopped green onions, garlic powder, and salt. Mix until well combined and set aside.
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Fill a small bowl with water. Lay one egg roll wrapper on the counter with a corner toward you and place about 2 oz (≈4 tbsp) of the buffalo chicken mixture in the center in a short log shape.
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Fold the bottom corner over the filling, tuck it under, then fold the left and right corners toward the center.
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Roll tightly toward the top corner and seal the final edge with a little water on your finger. Repeat with remaining wrappers and filling.
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Heat neutral oil in a deep pot to 370°F. Use enough oil to submerge the egg rolls but leave room at the top to prevent overflow.
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Fry 1–3 egg rolls at a time, depending on pot width, until they turn deep golden brown.
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Remove with a slotted spoon or tongs and drain on paper towels or a wire rack.
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Serve warm with celery and ranch or blue cheese for dipping.
Nutrition
Notes
- Use softened cream cheese so the filling blends smoothly and holds together for rolling.
- Don’t overfill — about 4 tablespoons per wrapper prevents bursting while frying.
- Seal edges with water to keep egg rolls tightly wrapped and crispy.
- Fry in small batches to maintain oil temperature and ensure even golden browning.
Tried this recipe?
Let us know how it was!