These Buffalo Chicken Egg Rolls transform classic buffalo chicken dip into crispy, handheld bites that are utterly addictive. The crunchy exterior gives way to a creamy, spicy filling that will have everyone reaching for seconds. Perfect for game day gatherings, casual entertaining, or when you’re craving something spectacularly flavorful without spending hours in the kitchen!
Why You’ll Love This Recipe
- Crowd-Pleasing Flavor: The combination of spicy buffalo sauce, creamy ranch, and melty cheese inside a crispy shell creates an irresistible flavor bomb that vanishes from plates within minutes.
- Versatile Cooking Methods: Whether you prefer traditional frying for maximum crispiness or air frying for a lighter option, these egg rolls turn out perfectly either way.
- Simple Ingredients: Uses pantry staples and easy-to-find items that combine to create something greater than the sum of their parts.
- Make-Ahead Friendly: Prepare the filling or even roll them ahead of time to make entertaining stress-free.
Ingredients You’ll Need
- Canned Chicken Breast: The protein base that makes this recipe quick and convenient. Make sure to drain it well to prevent soggy egg rolls.
- Cream Cheese: Creates the creamy, rich foundation of the filling. Let it soften slightly for easier mixing.
- Buffalo Sauce: The star flavor that gives these egg rolls their signature kick. Choose your preferred heat level – Frank’s RedHot works beautifully here.
- Shredded Cheddar Cheese: Adds a savory depth and that wonderful meltiness everyone loves. Sharp or mild both work great.
- Ranch Dressing: Balances the heat from the buffalo sauce with its cooling creaminess. Blue cheese dressing works too if you prefer that classic pairing.
- Egg Roll Wrappers: The crispy vehicle for your delicious filling. They’re typically found in the refrigerated section near the produce.
- Water: Just a touch for sealing the egg rolls. It’s the simple “glue” that holds everything together.
- Oil for Frying: A neutral oil with a high smoke point like vegetable, canola, or peanut oil is ideal for achieving that perfect golden crispiness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to switch things up? Here are some delicious twists on the basic recipe:
- Blue Cheese Lovers: Swap the ranch for blue cheese dressing and add crumbled blue cheese to the filling for an authentic Buffalo wing experience.
- Vegetarian Option: Replace the chicken with shredded jackfruit or extra-firm tofu crumbles sautéed with buffalo sauce.
- Extra Veggie Version: Add finely diced celery and carrots to incorporate the traditional Buffalo wing accompaniments right into the filling.
- Cheese Lover’s Dream: Mix in different cheese varieties like pepper jack, mozzarella, or Monterey Jack for varied flavor profiles.
How to Make Buffalo Chicken Egg Rolls
Step 1: Prepare the Filling
Combine the well-drained canned chicken, cream cheese, and buffalo sauce in a medium mixing bowl. Microwave in 30-second intervals, stirring between each, until the mixture is well combined and easily stirrable.
Step 2: Complete the Filling
Add the shredded cheddar cheese and ranch dressing to the chicken mixture. Stir until everything is thoroughly incorporated into a cohesive filling. Let it cool slightly if it’s too warm.
Step 3: Assemble the Egg Rolls
Position each egg roll wrapper like a diamond on your work surface. Place about 3 tablespoons of filling in a line across the center, slightly closer to the bottom point. Fold the side corners inward, then bring the bottom corner up and over the filling. Roll tightly toward the top corner, using a few drops of water to seal the final edge.
Step 4: Cook Using Your Preferred Method
For Traditional Frying:
Heat about an inch of oil in a skillet to 350°F. Fry the egg rolls in batches (don’t crowd the pan!) for 1-2 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
For Air Frying:
Preheat your air fryer to 400°F. Place egg rolls seam-side down in the basket, leaving space between each. Cook for 12 minutes, flipping halfway through, until they’re crispy and golden.
Pro Tips for Making the Recipe
- Filling Consistency: The filling should be thick enough to stay put but not so stiff that it’s difficult to work with. If it’s too runny, refrigerate it for 15-20 minutes to firm up.
- Tight Rolling: The key to perfect egg rolls is rolling them tightly to avoid air pockets while being careful not to tear the wrappers.
- Oil Temperature: If deep frying, maintain that 350°F oil temperature. Too hot and they’ll burn before cooking through; too cool and they’ll absorb too much oil.
- Work in Batches: Whether frying traditionally or air frying, give the egg rolls plenty of space. Crowding leads to uneven cooking and less crispiness.
- Assembly Line: Set up all your ingredients and wrappers before you start rolling. This makes the process much more efficient and enjoyable.
How to Serve
These Buffalo Chicken Egg Rolls shine as both an appetizer and a main course. Here are some serving suggestions:
Dipping Sauces:
Serve with extra ranch or blue cheese dressing for dipping. A drizzle of additional buffalo sauce takes them to the next level for heat lovers.
Side Dishes:
Pair with a crisp celery and carrot stick platter for a nod to traditional buffalo wings. A cool, creamy coleslaw makes a refreshing counterpoint to the spicy rolls.
Complete the Spread:
For an appetizer spread, serve alongside other finger foods like loaded potato skins, spinach artichoke dip, or jalapeño poppers.
Make Ahead and Storage
Storing Leftovers
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Note that the wrappers will soften in the fridge, but reheating can restore some crispness.
Freezing
These egg rolls freeze beautifully! Arrange unbaked egg rolls on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can also freeze them after cooking once they’ve completely cooled.
Reheating
For the crispiest results, reheat refrigerated or frozen (thawed) egg rolls in an air fryer at 350°F for 3-4 minutes. Alternatively, place them on a baking sheet in a 375°F oven for 10-15 minutes until heated through and crispy again.
FAQs
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Can I use fresh chicken instead of canned?
Absolutely! About 2 cups of shredded cooked chicken breast or rotisserie chicken works perfectly. Just make sure it’s finely shredded and well-seasoned with salt and pepper.
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My egg roll wrappers keep tearing. What am I doing wrong?
Egg roll wrappers can tear if they dry out. Keep the stack covered with a damp paper towel while you work. Also, be gentle when rolling and avoid overfilling, which puts pressure on the wrapper.
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Can I bake these instead of frying?
Yes! Arrange them on a parchment-lined baking sheet, lightly spray or brush with oil, and bake at 425°F for 15-20 minutes, turning halfway, until golden and crispy. They won’t be quite as crunchy as fried, but still delicious.
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How can I make these less spicy for kids?
Reduce the buffalo sauce by half and increase the ranch dressing to balance. You could also use a milder buffalo sauce or even a BBQ sauce for a different but still delicious flavor profile.
Final Thoughts
These Buffalo Chicken Egg Rolls bring together the beloved flavors of buffalo wings in a fun, hand-held package that’s sure to impress. Whether you’re hosting game day, planning a party, or just want to elevate your weeknight dinner, this recipe delivers big on flavor while being surprisingly simple to make. The crispy exterior giving way to that creamy, spicy filling creates a contrast that’s completely irresistible. Give them a try – they might just become your new go-to recipe for any occasion!
Print
Buffalo Chicken Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 12 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
Description
A delightful fusion of classic buffalo chicken flavors encased in a crispy, golden egg roll wrapper. These Buffalo Chicken Egg Rolls are perfect for a party appetizer, game day snack, or any occasion where finger food is a must. They’re packed with creamy, spicy, and cheesy goodness that pairs perfectly with a side of ranch dressing for dipping!
Ingredients
Filling
- 2–10 oz cans canned chicken breast, well-drained
- 8 oz cream cheese
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
Wrappers and Assembly
- 12 egg roll wrappers
- 2 tablespoons water
For Frying
- Oil for frying
Instructions
- Prepare the Filling
In a medium mixing bowl, combine the canned chicken, cream cheese, and buffalo sauce. Microwave the mixture in 30-second intervals, stirring after each session, until the ingredients are fully combined and creamy. Next, add the shredded cheddar cheese and ranch dressing. Stir until all components are well-blended. - Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond orientation. Place about 3 tablespoons of the prepared chicken mixture near the center. Fold the sides of the wrapper inward, fold up the bottom tightly, and roll it up. Seal the top edge with a few drops of water to ensure it stays closed. Repeat this process for all egg rolls. - Frying Method
Prepare a plate by lining it with paper towels. Heat about 1 inch of oil in a medium skillet over medium heat until the oil reaches 350°F. Alternatively, you can use a deep fryer set to 350°F. Add the egg rolls to the oil, ensuring they do not touch. Fry each side for 1-2 minutes or until golden brown. Work in batches if necessary. Once cooked, transfer the egg rolls to the prepared plate to absorb excess grease. - Air Frying Method
Preheat your air fryer to 400°F. Place the egg rolls seam-side down in the basket. Cook for 12 minutes, flipping them halfway through to ensure even crispiness. - Serve
Allow the cooked egg rolls to cool slightly on a paper towel-lined plate. Serve immediately with ranch dressing for dipping.
Notes
- Lay out all your egg roll wrappers before assembling to streamline the process.
- Keep a small bowl of water nearby to seal the edges of the wrappers securely.
- Avoid overfilling the egg rolls; stick to around 3 tablespoons for the best results.
- Place prepared egg rolls seam-side down to prevent them from unraveling during cooking.
- Cool fried egg rolls on a paper towel-lined plate to remove excess oil and achieve the perfect texture.
- These egg rolls are best served immediately but still taste delicious at room temperature.
Nutrition
- Serving Size: 1 egg roll
- Calories: 210kcal
- Sugar: 1g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
