Here’s the deal: sometimes you just want to wrap your emotions—and your leftover buffalo chicken—into a crunchy golden shell and deep-fry them into oblivion. Enter the buffalo chicken egg roll: a glorious hybrid of East-meets-West that no one asked for, but everyone needs. It’s like a party in your mouth hosted by a chicken wing, catered by your favorite dive bar, and served in an egg roll wrapper wearing a denim jacket. If you’ve got a love affair with spicy food and handheld snacks that crunch louder than your family drama, this one’s for you.
Why This Recipe Works
- It’s a flavor explosion in one bite – Creamy, spicy buffalo chicken meets the salty crunch of a fried egg roll. Honestly, what’s not to love?
- Ideal for using up leftovers – Got cooked chicken? Some cheese? Hot sauce? Great—you’re 80% there.
- Perfect party food – These are crowd-pleasers. Warning: make a double batch or risk a riot.
- Fried to golden perfection – Deep-frying gives you that unbeatable shatter-crunch exterior that air fryers just dream about.
- It’s buffalo chicken… in an egg roll – This is the culinary equivalent of a mic drop.
Ingredients
- 2 cups cooked shredded chicken (rotisserie preferred—bonus points if it’s already seasoned)
- 1/2 cup cream cheese, softened
- 1/3 cup buffalo wing sauce (Frank’s RedHot or your preferred brand)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped green onions
- 1/2 tsp garlic powder
- 12–15 egg roll wrappers
- Small bowl of water (for sealing edges)
- Vegetable oil, for frying (about 4 cups)
Optional for serving:
- Ranch or blue cheese dressing
- Extra hot sauce (for the brave)
- Celery sticks (to pretend you’re being healthy)
Equipment Needed
- Mixing bowl
- Spoon or spatula
- Deep pot or fryer
- Tongs or slotted spoon
- Paper towels
- Baking sheet (for cooling or staging)
- Thermometer (unless you enjoy playing “is the oil hot enough?” roulette)
Instructions
Step 1: Mix the Filling
In a medium bowl, combine shredded chicken, cream cheese, buffalo sauce, cheddar, mozzarella, green onions, and garlic powder. Stir until everything is married together like an over-the-top Vegas wedding—cheesy, spicy, and probably a little messy.
It should look like buffalo dip’s slightly unhinged cousin—thicker, chunkier, and ready to cause trouble.
Tip #1: If your cream cheese is being uncooperative and lumpy, microwave it for 15 seconds to soften it up. We don’t have time for dairy drama.
Step 2: Roll ‘Em Like You Mean It
Lay out an egg roll wrapper like it’s your tiny burrito canvas. Spoon about 2 tablespoons of filling onto the center. Shape it into a small log—think chicken nugget, not meatloaf.
Fold the bottom corner over the filling, then fold in the sides like you’re tucking in a spicy baby. Roll it up tightly, then seal the top corner with a dab of water.
Repeat with the rest. You’ll get about 12–15 egg rolls, depending on how generous you’re feeling.
Tip #2: Don’t overstuff. It’s tempting, but egg rolls don’t handle pressure well. Think of them as dramatic little pastry divas.
Step 3: Heat the Oil
In a deep pot, heat vegetable oil to 350°F. Use a thermometer because guessing leads to heartbreak (and greasy egg rolls).
Fry in batches, 3–4 at a time, for 3–4 minutes, turning occasionally until golden brown and crisp like a perfect autumn leaf.
Transfer to a paper towel-lined tray to cool slightly.
Tip #3: Never crowd the pot—oil temperature drops fast, and soggy egg rolls are a crime against humanity.
Step 4: Serve With Flair (and a Side of Sass)
Arrange the golden beauties on a platter. Drizzle with extra hot sauce if you’re a chaos-loving spice fiend. Serve with ranch or blue cheese dressing and, if you’re feeling fancy, a few celery sticks for garnish (read: aesthetic balance and guilt reduction).
Hand them out at your next party, game day, or Tuesday night emotional support dinner. Watch people inhale them like they’ve never seen food before.
Tips and Tricks
Chill the Filling First
If your filling is too warm, it can make the wrappers soggy. Pop the bowl in the fridge for 15–20 minutes before rolling for firmer, cleaner egg rolls.
Go Big on Texture
The mix of cheddar and mozzarella gives you both sharpness and stretch. Want more crunch inside? Add finely chopped celery or slivers of jalapeño for bite and brightness.
Freeze for Later
You can freeze these before frying! Place rolled egg rolls on a tray, freeze until solid, then store in a zip-top bag. Fry straight from frozen—just add 1–2 minutes to the cooking time.
Avoid Oily Overload
Let fried rolls drain vertically on a wire rack instead of flat on paper towels to keep the bottom from steaming into sogginess.
Make it a Meal
Serve alongside loaded fries, a chopped salad, or coleslaw if you’re trying to convince your brain this is dinner and not just a dozen snacks in disguise.
Recipe Variations
- Spicy BBQ Chicken Egg Rolls: Swap buffalo sauce for barbecue, add red onions, and serve with ranch.
- Tex-Mex Twist: Add corn, black beans, and taco seasoning to the filling. Serve with avocado crema.
- Bacon Ranch Explosion: Mix in chopped bacon and a spoonful of ranch seasoning to the filling. Top with more bacon. Regret nothing.
- Creamy Jalapeño Kick: Add diced pickled jalapeños and a handful of pepper jack cheese for a fiery twist.
- Buffalo Cauliflower Rolls (Vegetarian): Use roasted buffalo cauliflower instead of chicken. Still spicy, still crispy, still addictive.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, but manage your expectations. Brush with oil, bake at 400°F for 20–25 minutes, flipping halfway. They’ll still be tasty—but you’ll miss the deep-fried drama. Air fryer works too (375°F for 10–12 minutes).
What’s the best dipping sauce for these?
Classic ranch or blue cheese always wins. Want to get wild? Try sriracha mayo, chipotle aioli, or garlic yogurt sauce.
Can I make these ahead of time for a party?
Absolutely. Roll them up the day before and refrigerate (covered). Fry them fresh right before guests arrive—or keep warm in a 200°F oven for up to 30 minutes.
How do I keep the egg rolls crispy after frying?
Drain them upright on a rack and never cover them while they’re hot. Trapping steam = instant sogginess. Keep them in a warm oven if you need to hold them for a while.
Is it weird to eat these cold out of the fridge?
We’re not here to judge. Cold egg rolls at 2 AM might be the purest form of self-care.
Summary
Buffalo chicken egg rolls are crispy little firecrackers of flavor—spicy, cheesy, and unapologetically crunchy. Whether you’re frying them up for a party or hoarding them for yourself (no shame), they deliver big taste in a handheld bite. Prepare for second helpings and zero leftovers.
Crispy Fried Buffalo Chicken Egg Rolls That Bring the Heat
Course: Cooking4
servings25
minutes15
minutes300
kcalIngredients
2 cups shredded chicken
1/2 cup cream cheese
1/3 cup buffalo sauce
1/2 cup shredded cheddar
1/2 cup shredded mozzarella
1/4 cup green onions
1/2 tsp garlic powder
12–15 egg roll wrappers
Bowl of water for sealing
4 cups vegetable oil for frying
Directions
- Mix chicken, cheeses, buffalo sauce, green onions, and garlic powder.
- Lay out wrappers, add 2 tbsp filling, roll tightly, seal with water.
- Heat oil to 350°F. Fry 3–4 at a time for 3–4 minutes until golden.
- Drain on paper towels. Serve hot with ranch or blue cheese dressing.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
