Buffalo Chicken Egg Rolls

The first time I made buffalo chicken egg rolls, it was a total experiment born from a fridge full of leftover wings and a random package of egg roll wrappers I'd bought on impulse. My husband watched me skeptically as I started shredding chicken and mixing it with buffalo sauce, but the moment those golden rolls hit the oil, the whole kitchen filled with that irresistible spicy aroma. We ended up eating them standing at the counter, burning our fingers because we couldn't wait for them to cool down enough.

Last Super Bowl, I made a double batch and watched them disappear in under ten minutes. My brother-in-law, who usually skips appetizers to save room for the main spread, kept wandering back into the kitchen 'just to check on them' until he'd eaten about five. Now whenever we have people over, someone inevitably asks if I'm making those egg rolls again.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, just shred it really well so every bite gets some meat
• 1/2 cup buffalo wing sauce: Franks RedHot is my go-to, but use whatever brand you love—just make sure it's got that classic tangy kick
• 1 cup shredded mozzarella cheese: This melts beautifully and helps hold everything together inside the wrapper
• 1/2 cup crumbled blue cheese: If you're not a blue cheese fan, swap for more mozzarella or some feta instead
• 1 cup finely shredded carrots: These add a perfect fresh crunch and a little sweetness to balance the heat
• 1 cup finely chopped celery: Don't skip this—it's the classic buffalo pairing and adds such a great texture
• 2 green onions, finely sliced: These bring a mild onion flavor that doesn't overpower the buffalo sauce
• 1/2 tsp garlic powder: A little background warmth that ties everything together
• 1/4 tsp freshly ground black pepper: Freshly ground really does make a difference here
• 12 egg roll wrappers: Keep them covered with a damp paper towel while you work so they don't dry out
• Small bowl of water: You'll need this to seal the wrappers shut
• Vegetable oil, for deep frying: You need about 4 cups or enough to reach 2-3 inches up the side of your pot

Instructions

Mix up your filling:

In a large bowl, toss together the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper until everything's evenly coated and combined.

Position your wrapper:

Lay an egg roll wrapper on a clean surface with one corner pointing toward you like a diamond shape.

Add the filling:

Scoop about 2-3 tablespoons of the chicken mixture right in the center of the wrapper.

Start folding:

Fold the bottom corner up over the filling, tucking it underneath slightly.

Fold in the sides:

Fold both side corners inward toward the center to enclose the filling.

Roll it tight:

Roll the egg roll away from you until it's completely wrapped, then dip your finger in water and run it along the final corner to seal it shut.

Repeat:

Continue with the remaining wrappers and filling until you've got all 12 egg rolls ready.

Heat the oil:

Pour oil into a deep pot or skillet until it's about 2-3 inches deep, then heat it to 350°F.

Fry in batches:

Carefully add 3-4 egg rolls at a time, turning them occasionally until they're golden brown and crispy, about 3-4 minutes per batch.

Drain and serve:

Transfer the cooked egg rolls to paper towels to drain, then serve them hot with your favorite dipping sauce.

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My daughter now requests these for her birthday dinner every year instead of cake. Something about that combination of spicy, creamy, and crispy just hits different when you make it yourself. Watching friends and family gather around the platter, debating who gets the last one, has become one of my favorite hosting moments.

Making Them Ahead

You can assemble all the egg rolls up to 24 hours ahead and store them in the refrigerator, uncovered so they don't get soggy. Just lay them in a single layer on a baking sheet and cover loosely with plastic wrap. When you're ready to serve, fry them straight from the fridge—they might need an extra minute in the oil. For freezing, place assembled egg rolls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.

Oven Method

If you want to skip the deep frying, brush the assembled egg rolls with a little oil and bake them at 425°F for 15-18 minutes, flipping halfway through. They won't get quite as crispy as the fried version, but they're still delicious and way less hands-on. I've started doing this on weeknights when I want the flavor without the fuss.

Dipping Sauces And Sides

Classic ranch or blue cheese dressing are obvious choices, but I've also started serving them with a quick homemade ranch that's just mayonnaise, buttermilk, and plenty of fresh herbs. Some people in my family love dipping them in extra buffalo sauce too. Whatever you choose, have plenty ready because these disappear fast.

• Set out some celery and carrot sticks for the full wing bar experience
• Have a few different dipping options so guests can choose their heat level
• Keep the cooked egg rolls warm in a 200°F oven if you're frying in batches

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There's something so satisfying about pulling that first golden egg roll out of the oil, hearing the crackle of the crispy shell, knowing you're about to bite into all that spicy, cheesy goodness. Hope these become a go-to in your house too.

Your Questions Answered

→ How do I make the egg rolls less spicy?

<p>You can reduce the amount of buffalo wing sauce or choose a milder brand. Adding more cheese or a dollop of sour cream to the filling can also help temper the heat.</p>

→ Can I bake these instead of frying?

<p>Yes, absolutely! Brush the assembled rolls lightly with oil, then bake at 425°F (220°C) for 15-18 minutes, flipping halfway through, until they are golden and crispy.</p>

→ What kind of chicken should I use?

<p>Cooked chicken breast works perfectly, whether boiled, baked, or rotisserie. Shredded chicken is ideal for mixing evenly with the other filling ingredients.</p>

→ How far in advance can I prepare these?

<p>You can assemble the egg rolls up to 24 hours in advance. Store them uncooked in a single layer on a baking sheet, covered loosely with plastic wrap, in the refrigerator. Fry just before serving.</p>

→ What are some good dipping sauces?

<p>Traditional choices include ranch or blue cheese dressing, which perfectly complement the buffalo flavor. A cool cucumber-dill sauce or even a simple sour cream dip would also be delicious.</p>

→ Can I freeze these egg rolls?

<p>Yes, you can freeze them before or after frying. To freeze uncooked, arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. To cook from frozen, bake or fry a few minutes longer.</p>