If you’re craving that spicy, tangy goodness but want to mix things up, meet the best game day appetizer ever: Buffalo Chicken Egg Rolls. Guys!! These are SO freakin' good!! The filling is perfectly creamy and exterior, just the right amount of crisp. SAVE this one!
Crispy on the outside, cheesy and buffalo-y (yes, that’s a word ?) on the inside, these buffalo chicken egg rolls are what hot sauce dreams are made of. They're best for a game day tailgate or a small get-together with your besties.
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Star Ingredients
- Shredded Chicken: The heart of this recipe, shredded chicken soaks up all the buffalo sauce and makes the filling super tender. (It’s a great way to use up leftovers or rotisserie chicken.)
- Buffalo Sauce: Use your favorite (I like Franks). The buffalo sauce gives the filling its kick, perfectly balancing the creaminess from the cheese.
- Cream Cheese: This is where the creamy magic happens. Softened cream cheese gives the filling an irresistible richness that's just amazing.
- Cheddar Cheese: Layered cheesy flavors adds another layer of flavor and makes the filling even more ooey-gooey.
- Blue Cheese Dressing & Crumbles: If you love buffalo wings, you know blue cheese is a must. The dressing adds creaminess and tang and the crumbles give a sharp, funky flavor.
- Green Onions: Onions add a fresh pop and a little crunch to balance out the richness of the filling.
- Egg Roll Wrappers: You can find these in the produce section in most grocery stores. Once fried, it becomes perfectly crunchy on the outside. It's the best.
How to Roll the Perfect Egg Roll
Now, let's talk wrapping technique. Don’t worry—rolling an egg roll is easier than you think!!
Start with the Wrapper: Place your egg roll wrapper on the counter with one corner facing you, like a diamond.
Fill It Up: Scoop about 4 tablespoons (or 2 ounces) of the buffalo chicken mixture and shape it into a little log in the center of the wrapper.
Tuck and Fold: Fold the bottom corner snugly over the filling, tucking it under the chicken mixture. Then fold in the sides, making sure the filling is completely enclosed.
Roll It Up: Roll the egg roll tightly toward the top corner. Seal the edges with a dab of water on your finger to keep everything secure while frying. And voilà—you’ve got a perfect little buffalo chicken egg roll!
Frying Your Egg Rolls
Frying might seem intimidating, but it’s really just about having the right temperature (which we use a thermometer for) and keeping an eye on the color.
Here’s what you need to know:
- Heating the Oil: Use a neutral oil (vegetable, canola, or peanut oil works best) and heat it to 370°F. (Olive oil is not ideal.) If you don’t have a thermometer, test the oil by dropping a small piece of wrapper into the oil—if it bubbles up and browns quickly, you’re good to go.
- Fry in Batches: Don’t overcrowd the pot! Fry 1-2 egg rolls at a time (or 3 if your pot is wide enough). Frying too many at once will drop the temperature and your egg rolls will be greasy.
- Golden Brown = Done: When your egg rolls are a deep golden brown, they’re ready! Remember, the filling does not need to be cooked. Use a slotted spoon, spider or tongs to carefully remove them and let them drain on a paper towel or wire rack.
Dip It, Baby!
Buffalo chicken egg rolls just wouldn’t be complete without a dipping sauce. Serve them up with classic ranch or extra blue cheese dressing for that tangy, cooling effect. And don’t forget the celery on the side for that buffalo-wing experience in a bite-sized snack!
Hosting Tip
These egg rolls can be prepped ahead of time and fried just before serving, making them the perfect party snack. You can also keep them warm in the oven while you fry up the rest. Trust me, your guests will thank you!
Expecting dairy free guests? Try my dairy free buffalo dip!
Popular Game Day Food
The BEST Buffalo Chicken Egg Rolls
Ingredients
Method
- In a large mixing bowl, add the chicken, buffalo sauce, cream cheese, cheddar cheese, blue cheese dressing and crumbles, green onions, garlic powder and salt. Mix well and set aside.
- Filled a small bowl with water. Place one egg roll wrapper on the counter with a corner facing you. Scoop approximately 2 oz (about 4 tbsp) of the buffalo chicken filling into the center of the wrapper in the shape of a log.
- Fold the bottom corner over the filling, tucking it snugly under the filling, then fold the left and right corners towards the center.
- Roll the wrapper tightly towards the top corner and using your finger, smear the top corner/edges with some water to seal the egg roll.
- Ensure it's tightly wrapped, then repeat with the remaining wrappers and filling. Set aside.
- In a pot, add oil for frying. (The amount of oil needed will depend on the size of your pot. Opt for a deeper pot to prevent splattering and overflow. I suggest filling it 2-3 inches, ensuring there's at least 3 inches of space from the top.) Heat on medium-high until the oil reaches 370°F.
- Using a slotted spoon or tongs, carefully place 1-2 egg rolls into the oil. (If your pot is wider, you may be able to add 3 at a time.)
- When the exterior turns a dark golden brown, remove and place on paper towels or wire rack to drain.
- Serve warm with a side of celery and ranch/blue cheese dressing for dipping.
Nutrition
Notes
- Use softened cream cheese to ensure the filling mixes smoothly and holds together for easy rolling.
- Don’t overfill the wrappers—about 4 tablespoons of filling per egg roll is the perfect amount to prevent them from bursting while frying.
- Seal the edges with water to make sure the egg rolls stay tightly wrapped and crispy when fried.
- Fry in small batches to maintain the oil temperature and achieve even, golden browning on each egg roll.
Tried the recipe? I'd love to hear your thoughts below!