Buffalo Chicken Rgg Rolls – Easy Cheesecake Factory Copycat

Crispy on the outside, spicy and cheesy inside — these Cheesecake Factory Buffalo Chicken Egg Rolls are the ultimate party snack. They’re quick to throw together with cooked chicken, hot sauce, and melty cheese, and yep — they fry up golden in just minutes. Budget-friendly and dangerously good.

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Quick Summary

• Prep time: 20 mins
• Cook time: 10 mins
• Flavor: creamy, spicy, cheesy
• Great for: game days, parties, spicy cravings

Why I Like This Recipe

Made these on a random Tuesday — mostly because I had leftover chicken and was tired of staring into the fridge. Threw some stuff in a bowl, rolled it up, fried ‘em. Boom. They disappeared before I even sat down. Kinda a win.

Ingredients

For the egg rolls:

• 1 lb cooked chicken breast or rotisserie chicken, shredded
• ½ cup buffalo sauce
• ¼ cup ranch dressing
• A bundle of green onions, sliced
• 8 oz cream cheese (softened)
• 8 oz sharp cheddar, shredded
• Pinch garlic powder or onion powder (optional)
• 16 oz egg roll wrappers
• Salt + pepper, to taste
• Vegetable oil (for frying)
• Serve with: yogurt ranch or regular ranch

For homemade buffalo sauce (optional):

• 1 cup hot sauce
• ½ cup butter
• 1 tsp Worcestershire
• Dash of cayenne
• Salt + pepper

How To Make Buffalo Chicken Rgg Rolls

1. Make the buffalo sauce: If you’re making your own — melt butter, add hot sauce, Worcestershire, cayenne, and season. Whisk until smooth. Done.
2. Make the filling: In a bowl, mix chicken, buffalo sauce, ranch, green onions, cream cheese, shredded cheddar, and seasonings. Stir until it looks creamy and you kinda want to eat it with a spoon.
3. Wrap the egg rolls: Wrapper goes diamond-side up. Scoop 2–3 tablespoons of filling near the bottom. Brush the edges with water, fold bottom up, sides in, roll tight. Seal it shut.
4. Fry ‘em up: Heat oil on medium (don’t blast it). Fry 3–4 at a time until golden on all sides — about 2 minutes each batch. Drain on paper towels.
5. Serve hot: Ranch, yogurt ranch, celery sticks, maybe some parsley if you’re feeling fancy. But really — just eat them warm.

Tips for Success

• Use softened cream cheese. Cold = lumpy filling, and no one wants that.
• Don’t overstuff. 2–3 tbsp is plenty. Any more and they might bust open.
• Seal with water on all edges — really press it shut.
• Medium heat only. Too hot = burnt outside, cold inside.
• Fry in small batches. Like 3 or 4 max. Keep the oil happy.

Storage and Reheating

• Fridge: Let them cool first, then stash in an airtight container. Keeps for 3 days.
• Freezer: Wrap individually or place in a single layer in a container. Freeze up to 2 months.
• Reheat: Air fryer at 180°C (350°F) for 5–6 mins. Gets that crunch back. Microwave works too, but it’ll go soft.

Frequently Asked Questions

• Can I bake these instead of frying?
  Yep. Brush with oil, bake at 200°C (400°F) for 15–18 minutes. Not as crispy, but still solid.
• Do I need homemade buffalo sauce?
  Nope. Store-bought works totally fine. Use what you’ve got.
• What’s the best chicken to use?
  Rotisserie is easiest, but any cooked and shredded chicken works great.
• Is there a dairy-free option?
  You can try dairy-free cream cheese and shredded cheese. Still tasty — just different.
• Can I make them ahead of time?
  Totally. Roll them, store in the fridge, then fry fresh when you’re ready.

Common Mistakes and How to Dodge Them

• Using cold cream cheese: It won’t mix well, and you’ll end up with weird clumps. Let it soften first or microwave for a few seconds.
• Overfilling the rolls: It’s tempting, but too much filling = mess in the pan. Stick to about 2 tablespoons per roll.
• Forgetting to seal the edges: Always wet the edges and press to seal. Otherwise, filling leaks out and you’ll have a spicy oil bath.
• Frying on high heat: You’ll burn the outside before the middle heats. Medium or medium-low is the sweet spot.
• Stacking them while hot: They steam and go soggy. Let them cool on paper towels in a single layer.

Nutrition Facts (Per Serving)

• Calories: 109 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 32mg
• Sodium: 769mg
• Potassium: 48mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0.05g
• Sugars: 1g
• Protein: 1g

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