Crispy, golden buffalo chicken egg rolls are the ultimate party finger food – stuffed with shredded chicken, cream cheese, cheddar cheese, ranch, and hot sauce for that satisfyingly spicy bite.
Why this recipe works
These buffalo chicken egg rolls are exactly what you’d expect from the name. Classic buffalo chicken dip ingredients like cream cheese, hot sauce, ranch, and shredded chicken are wrapped snuggly inside a crispy golden brown shell that makes way to a creamy, spiced center. Pair these puppies with ranch or blue cheese for dipping, and good luck having any leftovers!
When Antoine made these for a football party we had, they disappeared fast. Our friends don’t mess around when they hear that egg rolls are on the menu. They know to show up early or on time, or simply miss out!
RELATED – Egg rolls can be stuffed with so many different fillings. Have extra? Check out our Philly cheesesteak egg rolls or Big Mac egg rolls for more party appetizer ideas.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We cooked and shredded 1.5 pounds of boneless, skinless chicken breasts for this recipe, but you can easily substitute with rotisserie chicken. You will need about 18 ounces of cooked, shredded chicken.
CHEESE – We’ve used cheddar cheese, but you can switch it up and use your favorite cheese. I think pepper jack would be a great addition!
HOT SAUCE – You can adjust the spice level by adding or subtracting the amount of hot sauce you use. Feel free to use your favorite brand of hot sauce here; we like to use Frank’s Red Hot, which is the original buffalo sauce (when mixed with melted butter).
CREAM CHEESE – The trick to the perfect consistency filling is ensuring that your cream cheese is well softened. That means you’ll want to cut your cream cheese into cubes and allow it to sit at room temperature until there is no chill to it. This could take about an hour. Doing so will avoid lumps or pockets of cream cheese that don’t fully mix into the other ingredients.
How to Make Buffalo Chicken Egg Rolls
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To a mini food chopper, add all ingredients except the egg roll wrappers. Pulse multiple times until all ingredients are combined, but not quite a paste. Be sure to scrape down the sides at least once. Move the mixture to a bowl.
CHEF TIP – Chef Antoine likes to layer half the ingredients into the chopper, then layer the remaining ingredients and blend. He feels that the ingredients combine better this way.
- Place egg roll wrappers onto a flat work surface.
- To the center of the egg roll wrapper, add a scoop of the chicken mixture.
TIP – When adding the filling to the egg rolls, you can weigh the chicken mixture and divide that by 12 to get an even distribution.
- Using some water on your finger, wet all edges of the egg roll wrapper.
- Fold one end of the egg roll wrapper over the filling. Bring the two sides up over the filling, then use your fingers to tuck and roll, tucking all the filling in as you go. Roll the wrapper most of the way. Fold the end corners in, wet them with a little water, and roll the rest of the way to seal them.
- Repeat the process for all egg rolls.
- To the skillet, add enough cooking oil to come about 1 inch up the sides of the pan. You want enough oil in the pan so that half of the egg roll will be in oil. Heat oil over medium-high until it reaches a temperature of 350 F.
- Fry for 3-4 minutes, or until golden brown, then use tongs to turn over. Egg rolls will be nicely browned.
CHEF TIP – You may find that when you turn the egg roll, it may try to turn itself over again as air may have formed inside the shell. Simply hold it in place with the tongs for a moment until it relaxes.
- Remove to a wire rack so that excess oil will drip down away from the egg rolls.
Frequently Asked Questions & Expert Tips
When frying, you want the oil hot so the crust on the egg roll forms quickly. If it takes too long, they will become oillogged. I like to think that’s the secret to crispy egg rolls!
Store any cooled leftovers in an airtight container kept in the refrigerator for 3-4 days. Reheat in the air fryer using the reheat function. You can rewarm them in the microwave, but the egg roll itself won’t be as crisp compared to reheating in an air fryer or oven.
Absolutely! You can freeze them both before and after frying, either way will work. If freezing before frying, place the prepared egg rolls on a baking sheet and flash-freeze them until solid before transferring to an airtight container or large freezer bag. If freezing after frying, allow them to fully cool and place them inside a freezer bag or container. Freeze for up to 2 months. No need to thaw before frying or reheating.
Serving Suggestions
Optionally garnish your buffalo chicken egg rolls with blue cheese crumbles, green onions, or freshly chopped parsley. Pair with either ranch, blue cheese, or extra hot sauce for dipping and enjoy!
More Buffalo Chicken Recipes
- Buffalo Chicken Dip
- Buffalo Chicken Pasta
- Buffalo Chicken Tenders
- Buffalo Chicken Casserole
- Buffalo Chicken Mac and Cheese
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Buffalo Chicken Egg Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 18 ounces cooked shredded chicken
- ½ cup sliced green onions
- 2 ounces cream cheese well softened
- ⅓ cup ranch dressing
- ½ cup shredded cheddar cheese
- 2 Tablespoons butter very well softened
- ½ cup hot sauce such as Frank's Red Hot
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 12 egg roll wrappers
- oil for frying. canola, peanut, or vegetable oil
Things You’ll Need
- Cookie scoop or large spoon
Before You Begin
- When frying, you want the oil hot so the crust on the egg roll forms quickly. If it takes too long they will become oil logged. I like to think that’s the secret to crispy egg rolls!
- The trick to the perfect consistency filling is ensuring that your cream cheese is well softened. That means you’ll want to cut up your cream cheese into cubes and allow it to sit at room temperature until there is no chill to it. This could take 1-2 hours. Doing so will avoid lumps or pockets of cream cheese that don’t fully mix into the other ingredients.
- We cooked and shredded 1.5 pounds of boneless, skinless chicken breasts for this recipe, but you can easily substitute with rotisserie chicken. You will need about 18 ounces of cooked, shredded chicken.
Instructions
- To a mini food chopper, add all ingredients except the egg roll wrappers. Pulse multiple times until all ingredients are combined, but not quite a paste. Be sure to scrape down the sides at least once. Move the mixture to a bowl.TIP – Chef Antoine likes to layer half the ingredients into the chopper, then layer the remaining ingredients and blend. He feels that the ingredients combine better this way.18 ounces cooked shredded chicken, 1/2 cup sliced green onions, 2 ounces cream cheese, 1/3 cup ranch dressing, 1/2 cup shredded cheddar cheese, 2 Tablespoons butter, 1/2 cup hot sauce, 1 teaspoon onion powder, 1 teaspoon garlic salt, 1/2 teaspoon black pepper
- Place egg roll wrappers onto a flat work surface.12 egg roll wrappers
- To the center of the egg roll wrapper, add a scoop of the chicken mixture.TIP – When adding the filling to the egg rolls, you can weigh the chicken mixture and divide that by 12 to get an even distribution.
- Using some water on your finger, wet all edges of the egg roll wrapper.
- Fold one end of the egg roll wrapper over the filling. Bring the two sides up over the filling, then use your fingers to tuck and roll, tucking all the filling in as you go. Roll the wrapper most of the way. Fold the end corners in, wet them with a little water, and roll the rest of the way to seal them.
- Repeat the process for all egg rolls.
- To the skillet, add enough cooking oil to come about 1 inch up the sides of the pan. You want enough oil in the pan so that half of the egg roll will be in oil. Heat oil over medium-high until it reaches a temperature of 350 F.
- Fry for 3-4 minutes, or until golden brown, then use tongs to turn over. Egg rolls will be nicely browned.You may find that when you turn the egg roll, it may try to turn itself over again as air may have formed inside the shell. Simply hold it in place with the tongs for a moment until it relaxes.
- Remove to a wire rack so that excess oil will drip down away from the egg rolls.
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for 3-4 days. Reheat in the air fryer using the reheat function. You can rewarm them in the microwave, but the egg roll itself won’t be as crisp compared to reheating in an air fryer or oven.
- You can freeze them both before and after frying, either way will work. If freezing before frying, place the prepared egg rolls on a baking sheet and flash freeze them until solid before transferring to an airtight container or large freezer bag. If freezing after frying, allow them to fully cool and place them inside a freezer bag or container. Freeze for up to 2 months. No need to thaw before frying or reheating.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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colleen says
can i chop by hand
Amanda Davis says
I would say chop the chicken up small by hand, and use a mixer if you have one for combining everything.