Buffalo Chicken Egg Rolls (Printable)
Crispy, spicy egg rolls filled with shredded chicken, buffalo sauce and melty mozzarella. Serve with ranch or blue cheese.
# What You'll Need:
→ Chicken 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 (optional)
05 - 1/2 cup finely chopped celery
06 - 1/4 cup finely chopped green onions
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 egg, beaten
11 - Vegetable oil, for frying
# Directions:
01 - In a large bowl, mix shredded chicken, buffalo sauce, mozzarella, blue cheese if desired, celery, green onions, garlic powder, and black pepper until thoroughly combined.
02 - Lay an egg roll wrapper on a clean work surface with one corner facing you. Add 2 to 3 tablespoons of the filling to the center.
03 - Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
04 - Continue assembling with remaining wrappers and filling.
05 - Pour about 2 inches of vegetable oil into a deep pot and heat to 350°F.
06 - Fry egg rolls in batches for 3 to 4 minutes until golden and crisp. Drain on paper towels.
07 - Enjoy warm, served with ranch or blue cheese dressing for dipping.
# Expert Tips:
01 -
- Your guests will think you spent hours crafting these, but they come together surprisingly fast.
- The cheesy, spicy filling tucked into a shatteringly crisp wrapper is truly addictive and impossible to have just one.
02 -
- Overfilling seems tempting but makes them hard to seal and prone to leaks—less is more.
- Letting the oil get too hot means the wrappers brown instantly but don’t get fully crisp—monitor with a thermometer if you can.
03 -
- Let the wrapped rolls rest under a damp towel before frying—they’ll stay supple and seal better.
- A pinch of extra green onions on top makes any platter look festive and fresh.