Crispy Buffalo Chicken Egg Rolls Recipe
Buffalo Chicken Egg Rolls are crispy, spicy appetizers packed with shredded chicken, Buffalo sauce, cream cheese, and cheddar. Perfect for parties or game days, they can be fried, baked, or air-fried and served with ranch or blue cheese dressing. A flavorful crowd-pleaser in every bite!
Equipment
- Large mixing bowl
- Frying pan or deep fryer if frying
- Tongs for frying
- Baking sheet if baking
- A small bowl of water used for sealing the egg rolls
- Paper towels for draining excess oil
Ingredients
- 2 cups cooked chicken shredded (about 2 medium chicken breasts or 2 cups rotisserie chicken)
- ½ cup Buffalo sauce adjust to taste
- 4 oz cream cheese softened
- ½ cup shredded cheddar cheese
- ¼ cup blue cheese crumbles optional, for extra flavor
- 2 tablespoons green onions chopped
- 12-14 egg roll wrappers
- Vegetable oil for frying (or cooking spray for baking/air frying)
- Ranch or blue cheese dressing for dipping
- Optional garnishes: extra green onions celery sticks, or more Buffalo sauce
Instructions
Step 1: Cook and Shred the Chicken
- If you’re not using pre-cooked or rotisserie chicken, cook 2 chicken breasts by boiling or baking them. Once cooked, let them cool slightly and then shred the meat using two forks or your hands. You should end up with approximately 2 cups of shredded chicken.
Step 2: Make the Buffalo Chicken Filling
- In a large bowl, mix together the shredded chicken, Buffalo sauce, cream cheese, shredded cheddar, blue cheese crumbles (if using), and green onions. Stir until all the ingredients are fully combined and the mixture is creamy and well-coated in Buffalo sauce.
Step 3: Assemble the Egg Rolls
- Lay out an egg roll wrapper on a flat surface with one corner facing you (so it looks like a diamond shape). Place about 2 tablespoons of the Buffalo chicken filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Use a little water to seal the top edge of the wrapper.
- Repeat with the remaining filling and wrappers.
Step 4: Cook the Egg Rolls
Frying:
- Heat about 2-3 inches of vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes per side, or until they are golden brown and crispy.
- Remove and drain on paper towels.
Baking:
- Preheat your oven to 400°F (200°C).
- Arrange the egg rolls on a parchment-lined baking sheet and lightly coat them with cooking spray.
- Bake for 12-15 minutes, turning halfway through, until they’re crispy and golden.
Air Frying:
- Preheat your air fryer to 375°F (190°C).
- Place the egg rolls in the air fryer basket, making sure they’re not touching each other.
- Air fry for 10-12 minutes, turning halfway through, until crispy.
Step 5: Serve with Dipping Sauce
- Serve your crispy Buffalo Chicken Egg Rolls hot with ranch or blue cheese dressing on the side for dipping. Garnish with extra green onions or a drizzle of Buffalo sauce for added flavor. You can also serve with celery sticks for a classic Buffalo pairing.
