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Buffalo Chicken Egg Rolls

Crispy on the outside, saucy and tender on the inside, these Buffalo Chicken Egg Rolls are filled with shredded chicken, buffalo sauce, cream cheese, and cheddar, then fried to golden perfection. Perfect as an appetizer or weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • ½ cup buffalo wing sauce (Frank's RedHot or your favorite brand)
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • ½ cup green onions, thinly sliced
  • ½ cup celery, finely diced
For Rolling and Frying
  • 12 egg roll wrappers
  • 1 tablespoon water (for sealing the wrappers)
  • 2-3 cups vegetable oil for frying
For Serving
  • ranch or blue cheese dressing for dipping

Method
 

Prepare the Filling
  1. In a large mixing bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese. Stir everything together until the cream cheese is fully incorporated and the mixture looks creamy and cohesive.
  2. Add in the cheddar cheese, green onions, and diced celery, then stir once more.
  3. Taste the filling and adjust the heat level with a splash more buffalo sauce if desired.
Roll the Egg Rolls
  1. Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you, forming a diamond shape.
  2. Spoon about 2–3 tablespoons of filling into the center, keeping it compact.
  3. Fold the bottom corner up over the filling, then fold in both side corners snugly.
  4. Roll upward tightly, then dab a little water along the top corner to seal it shut. Press gently to secure. Repeat with remaining wrappers and filling.
Heat the Oil
  1. Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches.
  2. Heat over medium-high until the oil reaches 350°F. If you don't have a thermometer, drop a tiny scrap of wrapper into the oil — it should sizzle immediately and float to the surface.
Fry Until Golden
  1. Working in batches of 3–4, carefully lower the egg rolls into the hot oil using tongs.
  2. Fry for 3–4 minutes, turning occasionally, until every side is deep golden brown and crisp.
  3. Once done, transfer them to a wire rack lined with paper towels to drain.
Serve
  1. Arrange the hot egg rolls on a platter alongside ranch or blue cheese dipping sauces.
  2. Optionally garnish with a sprinkle of sliced green onions on top. Serve immediately for best crunch.

Notes

Substitution Tips: Swap buffalo sauce for honey sriracha or mild BBQ sauce for a milder version. Pepper jack cheese can replace cheddar for extra heat. Spring roll wrappers or flour tortillas cut into squares can substitute for egg roll wrappers. Meal-Prep Tip: Assemble egg rolls up to 24 hours in advance, place on a parchment-lined tray, cover with plastic wrap, and refrigerate until ready to fry. Baking Option: Brush with oil and bake at 400°F for 18–20 minutes, flipping halfway through. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat in an air fryer at 375°F for 5–6 minutes. Common Mistakes: Avoid overfilling (stick to 2–3 tablespoons per roll), always seal edges with water, fry in small batches to maintain oil temperature, and use softened cream cheese for a smooth filling.