Buffalo Chicken Egg Rolls Recipe

Creamy buffalo chicken and sharp melted cheddar elevate these buffalo chicken egg rolls to a vibrant favorite you’ll always want at the heart of your next game-day party spread. It’s delicious with a side of cool ranch dressing, crisp celery sticks, a cold glass of blue cheese dip, a refreshing ginger ale; in fact most things.

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Buffalo Chicken Egg Rolls Recipe Ingredients

For the Filling:

• 1 lb cooked chicken breast or rotisserie chicken, shredded
• 1/2 cup buffalo sauce (store-bought or homemade)
• 1/4 cup ranch dressing
• 1 bundle green onions, finely sliced
• 8 oz cream cheese, softened to room temperature
• 8 oz sharp cheddar cheese, shredded
• A pinch of garlic powder or onion powder (optional)
• Salt and freshly ground black pepper, to taste

For Assembly and Frying:

• 16 oz package of egg roll wrappers
• 1 small bowl of water (for sealing)
• 3–4 cups vegetable oil (for frying)

Optional Homemade Buffalo Sauce:

• 1 cup hot sauce (like Frank’s RedHot)
• 1/2 cup unsalted butter
• 1 teaspoon Worcestershire sauce
• A dash of cayenne pepper
• Salt and black pepper, to taste

How To Make Buffalo Chicken Egg Rolls Recipe

1. Prepare the buffalo sauce (Optional): If you are going the extra mile with a homemade sauce, start here. Melt the butter in a small saucepan over low heat. Whisk in the hot sauce, Worcestershire, and cayenne. Season with a bit of salt and pepper and whisk until the mixture is smooth and glossy. Set it aside to cool slightly.
2. Whisk the creamy filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, and sliced green onions. Stir in the softened cream cheese and the shredded sharp cheddar. Add your garlic or onion powder if you’re using it. Mix everything together until it is perfectly creamy and well-combined—at this point, it will look so good you’ll likely want to eat it with a spoon!
3. Wrap with precision: Lay an egg roll wrapper on a clean surface so it looks like a diamond. Scoop 2 to 3 tablespoons of the buffalo chicken filling onto the lower third of the wrapper. Dip your finger or a brush into the water and lightly coat the edges. Fold the bottom corner up over the filling, tuck the sides in snugly, and roll it forward until it is tightly sealed shut.
4. The fry station: Heat your vegetable oil in a heavy-bottomed pot or deep skillet over medium heat. You don’t want to “blast” the heat, as the wrappers will burn before the cheese inside has a chance to melt. Fry the rolls in batches of 3 or 4 at a time to avoid overcrowding. Fry for about 2 minutes per batch, turning occasionally, until they are deep golden brown on all sides.
5. Drain and rest: Remove the egg rolls from the oil and let them drain on a plate lined with paper towels. This step is essential for ensuring they stay crisp rather than greasy.
6. Serve and dip: Serve these while they are still hot and the cheese is molten. Pair them with extra ranch, yogurt ranch, or blue cheese dressing. If you’re feeling fancy, garnish with a little fresh parsley or extra green onions.

Recipe Tips

• Rotisserie Shortcut: Using a store-bought rotisserie chicken is the best way to save time. The meat is already seasoned and shreds beautifully into the cream cheese mixture.
• Cheese Tempering: Ensure your cream cheese is truly softened before mixing. If it’s too cold, you’ll end up with “clumps” of plain cream cheese instead of a uniform buffalo-ranch sauce.
• Oil Temperature: If the oil isn’t hot enough, the wrappers will absorb too much oil and become heavy. Aim for about 175°C (350°F) for that perfect, bubbly exterior.
• Sealing the Deal: Be generous with the water on the edges of the wrapper. A poor seal is the number one reason egg rolls burst and leak cheese into the frying oil.

What To Serve With Buffalo Chicken Egg Rolls Recipe?

This Buffalo Chicken Egg Rolls Recipe is a spicy, savory snack that needs a cool or crunchy pairing! Classic Ranch or Blue Cheese Dressing is the quintessential choice for dipping. For a more complete meal, a side of Crispy Celery and Carrot Sticks adds a lovely fresh snap that pairs perfectly with the buffalo heat! A handful of Seasoned Waffle Fries or a glass of Chilled Lager pairs wonderfully with the cheddar and green onion notes.

How To Store Buffalo Chicken Egg Rolls Recipe

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: To get that signature crunch back, reheat them in an air fryer at 190°C for 3 to 5 minutes or in a standard oven for 10 minutes. Avoid the microwave, as it will make the wrappers soft and chewy.
• Freezing: You can freeze these un-fried! Place the assembled rolls on a baking sheet to freeze solid, then transfer to a freezer bag. Fry them directly from frozen, adding an extra 2 minutes to the cook time.

Buffalo Chicken Egg Rolls Recipe Nutrition Facts

• Calories: 280 kcal (per egg roll)
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 50 mg
• Sodium: 620 mg
• Total Carbohydrates: 20 g
• Protein: 12 g
• Fiber: 1 g

Nutrition information is estimated and based on deep-frying.

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