Buffalo Chicken Egg Rolls

Crispy, golden buffalo chicken egg rolls are the ultimate party finger food – stuffed with shredded chicken, cream cheese, cheddar cheese, ranch, and hot sauce for that satisfyingly spicy bite.

Why this recipe works

These buffalo chicken egg rolls are exactly what you’d expect from the name. Classic buffalo chicken dip ingredients like cream cheese, hot sauce, ranch, and shredded chicken are wrapped snuggly inside a crispy golden brown shell that makes way to a creamy, spiced center. Pair these puppies with ranch or blue cheese for dipping, and good luck having any leftovers!

When made these for a football party we had, they disappeared fast. Our friends don’t mess around when they hear that egg rolls are on the menu. They know to show up early or on time, or simply miss out!

RELATED – Egg rolls can be stuffed with so many different fillings. Have extra? Check out our Philly cheesesteak egg rolls or Big Mac egg rolls for more party appetizer ideas.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We cooked and shredded 1.5 pounds of boneless, skinless chicken breasts for this recipe, but you can easily substitute with rotisserie chicken. You will need about 18 ounces of cooked, shredded chicken.

CHEESE – We’ve used cheddar cheese, but you can switch it up and use your favorite cheese. I think pepper jack would be a great addition!

HOT SAUCE – You can adjust the spice level by adding or subtracting the amount of hot sauce you use. Feel free to use your favorite brand of hot sauce here; we like to use Frank’s Red Hot, which is the original buffalo sauce (when mixed with melted butter).

CREAM CHEESE – The trick to the perfect consistency filling is ensuring that your cream cheese is well softened. That means you’ll want to cut your cream cheese into cubes and allow it to sit at room temperature until there is no chill to it. This could take about an hour. Doing so will avoid lumps or pockets of cream cheese that don’t fully mix into the other ingredients.

How to Make Buffalo Chicken Egg Rolls

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. To a mini food chopper, add all ingredients except the egg roll wrappers. Pulse multiple times until all ingredients are combined, but not quite a paste. Be sure to scrape down the sides at least once. Move the mixture to a bowl.
   
   CHEF TIP – likes to layer half the ingredients into the chopper, then layer the remaining ingredients and blend. He feels that the ingredients combine better this way.
   
   
2. Place egg roll wrappers onto a flat work surface.
3. To the center of the egg roll wrapper, add a scoop of the chicken mixture.
   
   TIP – When adding the filling to the egg rolls, you can weigh the chicken mixture and divide that by 12 to get an even distribution.
   
   
4. Using some water on your finger, wet all edges of the egg roll wrapper.
5. Fold one end of the egg roll wrapper over the filling. Bring the two sides up over the filling, then use your fingers to tuck and roll, tucking all the filling in as you go. Roll the wrapper most of the way. Fold the end corners in, wet them with a little water, and roll the rest of the way to seal them.
6. Repeat the process for all egg rolls.
7. To the skillet, add enough cooking oil to come about 1 inch up the sides of the pan. You want enough oil in the pan so that half of the egg roll will be in oil. Heat oil over medium-high until it reaches a temperature of 350 F.
8. Fry for 3-4 minutes, or until golden brown, then use tongs to turn over. Egg rolls will be nicely browned.
   
   CHEF TIP – You may find that when you turn the egg roll, it may try to turn itself over again as air may have formed inside the shell. Simply hold it in place with the tongs for a moment until it relaxes.
   
   
9. Remove to a wire rack so that excess oil will drip down away from the egg rolls.

Frequently Asked Questions & Expert Tips

When frying, you want the oil hot so the crust on the egg roll forms quickly. If it takes too long, they will become oillogged. I like to think that’s the secret to crispy egg rolls!

Store any cooled leftovers in an airtight container kept in the refrigerator for 3-4 days. Reheat in the air fryer using the reheat function. You can rewarm them in the microwave, but the egg roll itself won’t be as crisp compared to reheating in an air fryer or oven.

Absolutely! You can freeze them both before and after frying, either way will work. If freezing before frying, place the prepared egg rolls on a baking sheet and flash-freeze them until solid before transferring to an airtight container or large freezer bag. If freezing after frying, allow them to fully cool and place them inside a freezer bag or container. Freeze for up to 2 months. No need to thaw before frying or reheating.

Serving Suggestions

Optionally garnish your buffalo chicken egg rolls with blue cheese crumbles, green onions, or freshly chopped parsley. Pair with either ranch, blue cheese, or extra hot sauce for dipping and enjoy!

More Buffalo Chicken Recipes

• Buffalo Chicken Dip
• Buffalo Chicken Pasta
• Buffalo Chicken Tenders
• Buffalo Chicken Casserole
• Buffalo Chicken Mac and Cheese

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