Buffalo Chicken Egg Rolls
These Buffalo Chicken Egg Rolls bring together everything people love about buffalo chicken: tender shredded chicken, tangy hot sauce, creamy cheese, and a little fresh green onion. The savory filling is wrapped in crisp egg roll wrappers, then fried or air-fried until golden and crunchy.
Serve them hot with cool ranch or blue cheese dressing for dipping. They’re a great addition to a game-day spread, party appetizer table, or casual family snack—and they’re easy to make with leftover chicken or a rotisserie chicken.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: Approximately 40 minutes
Servings: 12 egg rolls
Why You’ll Love This Recipe
- Crispy wrapper and creamy, cheesy filling in every bite
- Classic buffalo flavor with heat you can adjust
- A convenient way to use cooked or leftover chicken
- Can be fried, air-fried, or baked
- Easy to serve with ranch or blue cheese dressing
- Great for parties, game day, or make-ahead snacks
- Simple ingredients and straightforward assembly
Ingredients
- 2 cups finely shredded cooked chicken
- 4 ounces cream cheese, softened
- ⅓ cup buffalo sauce
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- 12 egg roll wrappers
- 1 tablespoon water, for sealing
- Vegetable oil, for frying
For Serving
- Ranch dressing
- Blue cheese dressing
- Extra buffalo sauce
- Sliced green onions
How to Make Buffalo Chicken Egg Rolls
Step 1: Prepare the Chicken
If using freshly cooked chicken, let it cool enough to handle, then shred it finely with two forks. Rotisserie chicken works well, too. Remove the skin and bones before shredding.
Small pieces make the filling easier to mix and help the egg rolls close neatly.
Step 2: Mix the Filling
In a medium bowl, stir together the softened cream cheese and buffalo sauce until smooth. Add the shredded chicken, cheddar, and green onions.
Mix until the chicken is evenly coated and the ingredients are well combined. The filling should be creamy but thick enough to hold together. If you want more heat, add a little extra buffalo sauce.
Step 3: Set Up a Rolling Station
Place the egg roll wrappers on a clean surface and cover the unused ones with a slightly damp towel to keep them from drying out. Keep a small bowl of water nearby for sealing.
Arrange one wrapper in front of you like a diamond, with one corner pointing toward you.
Step 4: Fill the Wrappers
Spoon about ¼ cup of filling across the lower third of the wrapper. Keep the filling in a compact line and leave space around the edges.
Fold the bottom corner up and over the filling. Fold the left and right corners toward the center, then roll the wrapper tightly toward the top corner. Dab the top corner with water and press it firmly against the roll to seal.
Repeat with the remaining wrappers and filling.
Step 5: Heat the Oil
Pour about 2 inches of vegetable oil into a heavy pot or deep skillet. Heat it over medium heat until it reaches 350°F.
If you don’t have a thermometer, test the oil with a small piece of wrapper. It should begin sizzling steadily without browning immediately.
Step 6: Fry the Egg Rolls
Carefully place a few egg rolls into the hot oil, seam-side down. Fry in small batches for 3–4 minutes, turning occasionally, until the wrappers are golden brown and crisp.
Avoid crowding the pot. Adding too many at once can cool the oil, making the wrappers greasy instead of crisp.
Step 7: Drain and Rest
Transfer the egg rolls to a wire rack or a paper-towel-lined plate. Let them rest for about 5 minutes before serving. The filling will be very hot straight from the oil.
Step 8: Serve with Dipping Sauce
Arrange the egg rolls on a platter and serve warm with ranch, blue cheese dressing, or extra buffalo sauce. Add sliced green onions for a fresh finish.
Air-Fryer Instructions
Preheat the air fryer to 390°F. Lightly spray the assembled egg rolls with oil, including the sides. Place them in the basket seam-side down in a single layer, leaving space around each one.
Air-fry for 8–10 minutes, turning halfway through, until golden and crisp. Depending on your air fryer, they may need a few extra minutes. Cook in batches rather than stacking them.
Oven-Baked Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the egg rolls seam-side down on the sheet and brush or spray them lightly with oil.
Bake for 15–20 minutes, turning them once halfway through, until crisp and golden brown.
Tips for the Best Buffalo Chicken Egg Rolls
- Use softened cream cheese. It blends more easily with the buffalo sauce and chicken.
- Shred the chicken finely. Large pieces can make the wrappers difficult to roll and seal.
- Keep the filling thick. Add buffalo sauce gradually; too much liquid can weaken the wrappers.
- Don’t overfill. About ¼ cup per wrapper is enough to make a generously filled egg roll without stretching the dough.
- Roll tightly. A snug roll helps keep the filling inside during cooking.
- Seal the final corner. A little water works as a simple edible seal.
- Maintain the oil temperature. Let the oil return to 350°F between batches for even browning.
- Rest before eating. A few minutes of cooling helps the hot filling settle and makes the egg rolls easier to handle.
Easy Variations
Extra-Spicy Buffalo Egg Rolls
Use a hotter buffalo sauce or stir a pinch of cayenne pepper into the filling. For less heat, use a mild buffalo sauce and serve extra sauce on the side.
Buffalo Chicken Ranch Egg Rolls
Add 1–2 tablespoons of ranch dressing to the filling. Mix it in gradually so the filling stays thick enough to roll.
Blue Cheese Buffalo Egg Rolls
Fold 2–3 tablespoons of crumbled blue cheese into the filling. Blue cheese adds a sharp, tangy flavor that pairs well with buffalo sauce.
Add Crunchy Celery
Stir in ¼ cup of very finely diced celery for a little crunch. Pat the celery dry before adding it so it doesn’t make the filling watery.
Use a Different Cheese
Replace some or all of the cheddar with Monterey Jack, mozzarella, or pepper jack. Pepper jack adds extra spice, while mozzarella makes the filling milder and stretchy.
What to Serve with Buffalo Chicken Egg Rolls
These egg rolls pair well with cool, crunchy sides that balance the spicy filling. Try serving them with:
- Ranch or blue cheese dressing
- Celery and carrot sticks
- A green salad
- Coleslaw
- Potato wedges or fries
- A platter of other party snacks
Can I Make Them Ahead?
Yes. Prepare the filling up to two days ahead and keep it covered in the refrigerator. When ready to serve, fill and roll the wrappers, then cook them fresh for the crispiest result.
You can also assemble the egg rolls a few hours ahead. Arrange them in a single layer on a parchment-lined tray, cover loosely, and refrigerate. Avoid stacking them, since the wrappers can stick together.
Can I Freeze Buffalo Chicken Egg Rolls?
Yes. Freeze uncooked egg rolls in a single layer on a tray until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to two months.
Cook them from frozen without thawing. Add a few extra minutes to the cooking time, and check that the filling is hot all the way through before serving.
Storage and Reheating
Store leftover cooked egg rolls in an airtight container in the refrigerator for up to three days.
For the best texture, reheat them in an air fryer at 350°F for about 4–6 minutes, or in a 375°F oven until hot and crisp. The microwave can warm them quickly, but the wrappers will soften.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a convenient option. Remove the skin and bones, then shred the meat finely before mixing it into the filling.
Can I use canned chicken?
Yes, but drain it very well and break it into small pieces. The texture will be softer than shredded cooked chicken, so make sure the filling isn’t too wet.
Why did my egg rolls open while cooking?
They may have been overfilled, rolled too loosely, or not sealed all the way. Fold the side corners snugly over the filling, roll tightly, and seal the final corner with water.
Why are my egg rolls greasy?
The oil may not have been hot enough, or the pot may have been overcrowded. Keep the oil near 350°F and fry just a few egg rolls at a time.
Can I make these without frying?
Yes. Air-fry them at 390°F for 8–10 minutes or bake at 425°F for 15–20 minutes, turning once. Lightly coat the wrappers with oil first so they brown more evenly.
Which dipping sauce goes best with them?
Ranch and blue cheese are classic choices. Ranch is creamy and mild, while blue cheese has a stronger, tangier flavor. You can offer both so everyone can choose.
Final Thoughts
These Buffalo Chicken Egg Rolls turn creamy, spicy chicken into a crisp, shareable appetizer. Make them with rotisserie chicken, choose your preferred cooking method, and serve them warm with ranch or blue cheese dressing. They’re an easy crowd-pleaser for game day, parties, or anytime you’re craving buffalo chicken with a crunchy bite.
