Buffalo Chicken Egg Rolls are filled with cheesy, spicy, shredded chicken then fried to golden perfection. They can be served as an appetizer, snack or light meal.
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We love a good buffalo chicken recipe and finding new ways to enjoy this family favorite is always fun.
Buffalo Chicken Egg Rolls are pretty similar to our Buffalo Chicken Wraps, but instead of a tortilla, we stuffed the same cheesy, spicy chicken filling into egg rolls wrappers and fried them until crispy.
Why This Recipe Works
These egg rolls are made with the same familiar buffalo chicken flavor that you find in Buffalo Chicken Dip. It is just as delicious as a finger-food option.
It’s an easy recipe to make. Just warm up your chicken, cheese and buffalo sauce, then scoop onto egg rolls wrappers, seal and fry. You could even use leftover buffalo chicken dip.
They can be made ahead of time and fried when needed. They can also be frozen to heat up whenever you need a quick meal or snack.
Step-By-Step Instructions
Ingredients
- 1 pound chicken (cooked and shredded or diced)
- 1/2 cup buffalo sauce
- 4 ounces cream cheese
- 4 ounces sharp cheddar cheese (shredded)
- 6 egg roll wrappers
- 2 tablespoons vegetable oil
- Optional: blue cheese crumbles, ranch dressing and/or sliced green onions, for serving.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cook the chicken first, if you don’t have leftover or rotisserie chicken to use. I like to cook it in an Instant Pot so it’s super easy to shred, but anyway that you prefer will work for this recipe.
Shred the cheddar cheese.
Chef’s Tip: it is recommended to shred the cheese from a block to avoid the added starches in pre-shredded cheese that can turn your cheese grainy when melted.
Create!
Add the chicken, buffalo sauce and cream cheese to a large, deep skillet over medium heat. Cook, stirring often until the cheese is fully melted and blended.
Turn off the heat and stir in the cheddar cheese.
To fill the egg rolls, place an egg roll wrapper with one corner pointed down towards you. Add 2 heaping tablespoons of the chicken and cheese mixture to the center of the wrapper.
Fold the bottom corner up, then both the left and right sides in. Finally, fold the top corner down and wet slightly with water to seal closed. Because the filling is so pliable, the egg rolls may not be as perfectly round as traditional egg rolls and may instead be more flat.
Heat the oil in a skillet over medium heat. The oil should be just enough to coat the bottom of the pan. Cook each egg roll for 2-3 minutes per side, or until browned and crisp all the way around.
Alternatively, you can deep fry the egg rolls at 350°F until golden brown.
Remove to a paper towel-lined plate.
Present!
Top with extra buffalo sauce, blue cheese crumbles, and/or green onions. Dip them in ranch dressing, if desired.
Tips and Techniques
- Shred the cheese from a block for the best melted texture.
- Store leftover egg rolls in an airtight container in the refrigerator. Consume within 3 days. Reheating in the oven or a toaster oven is recommended. They can be microwaved, but won’t be crispy.
- Egg rolls can be frozen before or after frying for up to 2 months.
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Buffalo Chicken Egg Rolls
Ingredients
- 1 pound chicken (cooked and shredded or diced)
- 1/2 cup buffalo sauce
- 4 ounces cream cheese
- 4 ounces sharp cheddar cheese (shredded)
- 6 egg roll wrappers
- 2 tablespoons vegetable oil
- blue cheese crumbles, ranch dressing and/or sliced green onions (optional for serving)
Instructions
- Add the chicken, buffalo sauce and cream cheese to a large, deep skillet over medium heat. Cook, stirring often until the cheese is fully melted and blended.1 pound chicken, 1/2 cup buffalo sauce, 4 ounces cream cheese
- Turn off the heat and stir in the cheddar cheese.4 ounces sharp cheddar cheese
- To fill the egg rolls, place an egg roll wrapper with one corner pointed down towards you. Add 2 heaping tablespoons of the chicken and cheese mixture to the center of the wrapper.6 egg roll wrappers
- Fold the bottom corner up, then both the left and right sides in. Finally, fold the top corner down and wet slightly with water to seal closed. Because the filling is so pliable, the egg rolls may not be as perfectly round as traditional egg rolls and may instead be more flat.
- Heat the oil in a skillet over medium heat. The oil should be just enough to coat the bottom of the pan. Cook each egg roll for 2-3 minutes per side, or until browned and crisp all the way around.2 tablespoons vegetable oil
- Alternatively, you can deep fry the egg rolls at 350°F until golden brown.
- Remove to a paper towel-lined plate.
- Top with extra buffalo sauce, blue cheese crumbles, and/or green onions. Dip them in ranch dressing, if desired.blue cheese crumbles, ranch dressing and/or sliced green onions
Notes
Tips and Techniques
- Shred the cheese from a block for the best melted texture.
- Store leftover egg rolls in an airtight container in the refrigerator. Consume within 3 days. Reheating in the oven or a toaster oven is recommended. They can be microwaved, but won't be crispy.
- Egg rolls can be frozen before or after frying for up to 2 months.
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