Buffalo Chicken Egg Rolls (Print Version)
Crispy, spicy egg rolls stuffed with shredded chicken, buffalo sauce and melted mozzarella for a bold appetizer.
# What You 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 large egg, beaten
11 - Vegetable oil, for frying
# Directions:
01 - Combine shredded chicken, buffalo wing sauce, mozzarella cheese, crumbled blue cheese, celery, green onions, garlic powder, and black pepper in a large mixing bowl. Mix thoroughly until evenly incorporated.
02 - Lay an egg roll wrapper on a clean work surface with a corner facing you. Place 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
03 - Repeat the rolling process with remaining wrappers and filling until all egg rolls are prepared.
04 - Pour approximately 2 inches of vegetable oil into a heavy-bottomed pot or deep-fryer and heat to 350°F.
05 - Fry egg rolls in batches for 3 to 4 minutes per batch, turning as needed, until golden brown and crisp. Remove and drain on paper towels.
06 - Serve the egg rolls warm with ranch or blue cheese dressing for dipping.
# Insider Tips:
01 -
- This appetizer sneaks in veggies and cheese inside a crispy package—it’s the best kind of kitchen mischief.
- The combo of spicy, creamy, and crunchy makes people forget what else is on the table.
02 -
- One batch I overstuffed every single roll—they exploded spectacularly in the oil, creating a cheddar lava that taught me to use restraint.
- A quick brush of egg wash is the unsung hero behind tight, leak-free rolls—don’t skip or skimp.
03 -
- Let the filling cool a bit before rolling; steaming hot filling can make wrappers soggy and harder to handle.
- Double your batch if you have a crowd—these get snapped up shockingly fast.