Buffalo Chicken Egg Rolls (Printable Version)

Crispy egg rolls stuffed with spicy buffalo chicken, creamy cheese, and crunchy vegetables for any occasion.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese
05 - 1 cup finely shredded carrots
06 - 1 cup finely chopped celery
07 - 2 green onions, finely sliced
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon freshly ground black pepper

→ Assembly

10 - 12 egg roll wrappers
11 - Water for sealing

→ Frying

12 - 4 cups vegetable oil for deep frying

# How To Make It:

01 - In a large mixing bowl, combine shredded chicken, buffalo sauce, mozzarella cheese, blue cheese, shredded carrots, chopped celery, sliced green onions, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2 to 3 tablespoons of the chicken mixture in the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in the left and right sides. Roll up tightly, using water to seal the top corner. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a deep pot or skillet to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Serve hot with ranch or blue cheese dressing for dipping. Accompany with celery and carrot sticks if desired.

# Expert Advice:

01 -
  • That perfect crunch gives way to molten cheese and tangy buffalo heat in every bite, satisfying two cravings at once.
  • They disappear faster than wings at a party but leave your hands way cleaner.
  • You can prep them hours ahead and fry them right before guests arrive, no last minute panic.
  • Baking works beautifully if you want all the flavor without standing over hot oil.
02 -
  • If your oil isn't hot enough, the wrappers absorb grease and turn soggy instead of crisp, so don't rush this step.
  • Don't overfill the wrappers or they'll burst open while frying, learned that one the messy way.
  • Let the filling cool slightly before wrapping, or the wrappers get too soft and tear.
03 -
  • Press out as much air as possible when rolling to prevent them from puffing up and splitting in the oil.
  • A little extra buffalo sauce drizzled over the top right before serving amps up the flavor and looks impressive.
  • If you can't find egg roll wrappers, spring roll wrappers work in a pinch, just handle them more gently.
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