Introduction

I have to tell you about the absolute best appetizer I have ever made in my kitchen. Imagine the spicy and tangy kick of your favorite buffalo wings but wrapped up in a golden and crispy egg roll shell. These Buffalo Chicken Egg Rolls are the first thing to disappear every single time I host a party. I remember the very first time I brought these out for a big game and they were gone in under five minutes flat. They are so much easier to eat than traditional wings because you do not have to mess with any bones and you get a perfect burst of flavor in every single bite. You are going to love how easy these are to put together especially if you have some leftover chicken or a rotisserie chicken from the grocery store sitting in your fridge.

Why You Will Love Buffalo Chicken Egg Rolls

You are going to be obsessed with this recipe because it hits every single note you want in a snack. It is creamy and spicy on the inside with a massive crunch on the outside. Since there are no bones involved these are the ultimate finger food for a crowd. The cream cheese is the secret weapon here because it helps cool down the heat from the buffalo sauce while the shell gives you that loud and satisfying crunch we all crave. Whether you are throwing a huge party or just want a fun snack for a movie night these rolls taste like they came straight out of a professional restaurant kitchen.

Ingredients for Buffalo Chicken Egg Rolls

Here is everything you need to grab from the store to make these happen. I always make sure my egg roll wrappers are flour based so they get that perfect texture.

2 cups shredded cooked chicken like a rotisserie chicken
1/2 cup buffalo hot sauce
4 ounces cream cheese make sure it is softened
1 cup shredded cheddar cheese or mozzarella
1/4 cup chopped green onions
12 to 15 egg roll wrappers
1 small bowl of water to seal the edges
Vegetable oil for frying
Ranch or blue cheese dressing for dipping on the side

Key Components and Substitutions

The chicken is really the star of the show. If you do not have chicken on hand you can easily use finely chopped beef or even some extra firm tofu if you want to switch things up. For the sauce you just want a good cayenne based hot sauce. If you are worried about it being too spicy for your friends just add a little more cream cheese to the mix to mellow it out. I always use vegetable oil for frying because it stays neutral and lets the buffalo flavor shine through without being greasy.

How to Make Buffalo Chicken Egg Rolls Step-by-Step

Before you start you should get all your ingredients out and ready on the counter. This process goes really fast once the oil gets hot so you want to be prepared.

Preparing the Filling

Grab a large mixing bowl and throw in your shredded chicken and buffalo sauce and softened cream cheese and shredded cheese and green onions. Give it a good stir until every piece of chicken is coated in that delicious sauce. You want it to be nice and consistent so every roll has the same amount of cheesy goodness inside.

How to Fold the Wrappers

Folding these might seem a little scary at first but I promise it is just like wrapping a tiny present. Lay one wrapper down on your counter so it looks like a diamond. Put about two tablespoons of your chicken mix right in the center. Fold that bottom corner up over the filling then tuck in the two side corners toward the middle. Now just roll it toward the top corner. Dip your finger in that bowl of water and wet the edges of the top corner before you finish rolling so it sticks together. Make sure there are no holes or the cheese will leak out when you fry them.

Cooking Methods for Buffalo Chicken Egg Rolls

Fill a heavy pot with about two inches of vegetable oil and heat it up to 350 degrees. Carefully drop three or four rolls in at a time so you do not crowd the pot. Fry them for about 2 to 3 minutes on each side until they are a beautiful deep golden brown. When they are done let them drain on a wire rack or some paper towels. If you want to skip the frying you can spray them with oil and pop them in the air fryer at 400 degrees for about 10 or 12 minutes but make sure to flip them halfway through.

Tips for the Best Buffalo Chicken Egg Rolls

Keep your pile of wrappers under a damp paper towel so they do not get dry and crack while you are working.
Do not try to overstuff the wrappers or they will definitely burst open in the hot oil.
Make sure your cream cheese is really soft before you mix it so you do not end up with big white clumps.
Give them a few minutes to cool down before you take a bite because that filling stays incredibly hot.

Frequently Asked Questions About Buffalo Chicken Egg Rolls

Can I make these ahead of time?

You can definitely put these together and keep them in the fridge for up to 4 hours before you are ready to fry them. If you want to make them way in advance you can freeze them in a single layer on a tray and then toss them into a freezer bag for a month.

How do I reheat leftovers?

If you have any left over you should put them in the oven or the air fryer at 350 degrees for about 5 minutes to get that crunch back. Try to stay away from the microwave because it will just make the wrappers soft and chewy.

What should I serve with these?

I always serve these with cold celery sticks and a big bowl of ranch or blue cheese dressing. That cold dip is the perfect partner for the spicy buffalo chicken inside the roll.

Nutritional Information for Buffalo Chicken Egg Rolls

This recipe usually makes about 12 to 15 rolls depending on how much filling you use. Here is a rough estimate for one roll cooked in oil.

Calories 185 kcal
Total Fat 9g
Saturated Fat 4g
Cholesterol 35mg
Sodium 420mg
Total Carbohydrates 16g
Protein 10g