Save to Pinterest My neighbor brought a platter of these to our block party last summer, still warm from her fryer. I grabbed one expecting a standard egg roll and nearly dropped my plate when that tangy buffalo heat hit. She laughed at my surprise and scribbled the recipe on a napkin while I ate three more. I made them the following weekend and they disappeared before halftime.
I brought a double batch to my brother's birthday and watched grown adults hover near the platter like they were guarding treasure. His friends kept asking if I catered them. One guy admitted he skipped the cake because he was too full from egg rolls. That was the moment I knew this recipe was a keeper.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here and the seasoning adds extra flavor without any effort.
- Buffalo wing sauce: Use your favorite brand because that flavor carries the whole filling, I like Franks but any good buffalo sauce works.
- Shredded mozzarella cheese: This melts beautifully and keeps the filling creamy without overwhelming the spice.
- Crumbled blue cheese: It adds that classic tangy bite you expect from anything buffalo flavored, skip it if youre not a fan.
- Finely shredded carrots: They give a slight sweetness and a little crunch that balances the heat nicely.
- Finely chopped celery: This brings freshness and that authentic buffalo wing experience right into the wrapper.
- Green onions, finely sliced: They add a mild sharpness that brightens up the richness of the cheese and sauce.
- Garlic powder: Just a hint deepens the savory notes without being too strong.
- Freshly ground black pepper: A little extra pepper gives the filling dimension beyond just buffalo heat.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, they crisp up perfectly when fried.
- Small bowl of water: This seals the wrappers shut so nothing leaks out during frying.
- Vegetable oil, for deep frying: You need enough to submerge the rolls halfway so they cook evenly and get that golden shell.
Instructions
- Mix the filling:
- Toss the shredded chicken with buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper in a big bowl until everything is coated and sticky. The mixture should hold together when you scoop it.
- Fill the wrappers:
- Lay one wrapper out like a diamond with a corner pointing toward you, then spoon 2 to 3 tablespoons of filling into the center. Dont overfill or theyll burst when you fry them.
- Roll them up:
- Fold the bottom corner over the filling, tuck in the left and right sides like youre wrapping a present, then roll it up tightly toward the top corner. Dab a little water on that last corner to seal it shut.
- Repeat with the rest:
- Keep going until all your wrappers are filled and rolled. You can stack them on a plate but dont let them touch too much or theyll stick together.
- Heat the oil:
- Pour about 4 cups of vegetable oil into a deep pot or skillet and heat it to 350 degrees. Use a thermometer if you have one because the right temp makes all the difference.
- Fry in batches:
- Slide 3 or 4 egg rolls into the hot oil and fry them for 3 to 4 minutes, turning them with tongs so they brown evenly. Theyre done when theyre deep golden and crispy all over.
- Drain and serve:
- Lift them out with a slotted spoon and set them on paper towels to soak up the extra oil. Serve them hot with ranch or blue cheese dressing on the side.
Save to Pinterest My best friend texted me at midnight once asking for this recipe because her husband wouldnt stop talking about them after our cookout. She made them for his coworkers the next day and sent me a photo of the empty pan with a caption that just said you ruined me. I took it as a compliment.
Making Them Ahead
You can roll these in the morning and keep them covered in the fridge until youre ready to fry. I do this all the time when Im hosting so I dont have to juggle everything at once. Just make sure theyre on a plate in a single layer or theyll stick together and tear when you try to separate them.
Baking Instead of Frying
If you want to skip the deep fryer, brush the rolled egg rolls lightly with oil and bake them at 425 degrees for about 15 to 18 minutes, flipping them halfway. They wont be quite as indulgent as the fried version but theyre still crispy and way less messy. I bake them when Im making a huge batch and dont want to stand over hot oil for half an hour.
Serving and Pairing
These are perfect with classic buffalo sides like celery and carrot sticks, and you need a good dipping sauce. Ranch is the crowd favorite but blue cheese dressing is traditional and tastes incredible if you love that sharp tangy flavor. I usually put out both and let people pick their side.
- Add a pinch of cayenne to the filling if you want them spicier.
- Use rotisserie chicken to save time and add extra seasoning.
- Freeze any leftovers and reheat them in the oven to crisp them back up.
Save to Pinterest These egg rolls turn any gathering into something people remember, and theyre so easy you'll wonder why you ever ordered takeout. Make a batch and watch them disappear.
Recipe FAQ
- → Can I bake these instead of frying?
Yes, brush the assembled egg rolls lightly with oil and bake at 425°F for 15-18 minutes, turning once halfway through for even browning.
- → What type of chicken works best?
Cooked chicken breast works perfectly, or use rotisserie chicken for convenience. Shred it finely for easier rolling and better distribution throughout the filling.
- → How do I keep them crispy?
Fry at the correct temperature (350°F) and avoid overcrowding the pan. Drain on paper towels immediately after frying and serve promptly for maximum crispiness.
- → Can I make these ahead of time?
You can assemble the egg rolls up to 4 hours ahead, cover them tightly, and refrigerate. Fry or bake just before serving for the best texture.
- → What dipping sauces pair well?
Ranch dressing and blue cheese dressing are classic choices. You can also serve with extra buffalo sauce, honey mustard, or a cool cucumber yogurt dip.
- → How spicy are these egg rolls?
The heat level depends on your buffalo sauce. For milder results, use a mild wing sauce or reduce the amount. Add cayenne pepper or extra hot sauce for more kick.
