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Buffalo Chicken Egg Rol

Buffalo Chicken Egg Rolls combine tender shredded chicken tossed in spicy buffalo sauce with creamy cheeses and green onions, all wrapped in a crispy egg roll wrapper. Perfectly crunchy and delivering a bold flavor explosion with adjustable heat, these handheld snacks are ideal for parties, game days, or any time you crave a quick, flavorful bite.

  • Total Time: 25 minutes
  • Yield: 8-10 egg rolls 1x

Ingredients

Scale

Filling Ingredients

  • 1 1/2 cups cooked shredded or finely chopped chicken
  • 1/2 cup buffalo sauce (adjust spiciness as desired)
  • 4 oz cream cheese, softened
  • 1/2 cup shredded sharp cheddar or Monterey Jack cheese
  • 2–3 green onions, chopped

Wrapping and Cooking

  • 8–10 egg roll wrappers
  • Butter or oil for frying (about 2 cups) or oil spray for baking
  • Water for sealing wrappers

Serving Suggestions

  • Ranch or blue cheese dressing for dipping
  • Chopped fresh parsley or additional green onions for garnish
  • Celery sticks or carrot batons as side accompaniments

Instructions

  1. Prepare the Filling: In a mixing bowl, combine the shredded cooked chicken with buffalo sauce. Add softened cream cheese and shredded cheddar or Monterey Jack cheese. Stir well until the mixture is creamy and thoroughly blended. Fold in the chopped green onions for a fresh bite.
  2. Fill the Egg Roll Wrappers: Lay one egg roll wrapper flat on a clean surface. Place about 2 tablespoons of the buffalo chicken mixture in the center, being careful not to overfill to avoid tearing.
  3. Roll Them Up: Fold the bottom corner of the wrapper over the filling, then fold in both sides tightly. Continue rolling toward the top corner to form a neat egg roll. Moisten the top edge with cold water to seal and prevent the egg roll from unraveling during cooking.
  4. Cook Until Crispy: For frying, heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy. For a healthier option, preheat the oven to 400°F (200°C) and bake egg rolls on a parchment-lined baking sheet for 15-20 minutes, flipping halfway through, until golden and crunchy.
  5. Drain and Serve: Remove cooked egg rolls and place on paper towels to drain excess oil if fried. Serve hot with ranch or blue cheese dressing on the side, garnished with chopped parsley or green onions if desired.

Notes

  • Use a tablespoon or small ice cream scoop for evenly sized filling portions to ease rolling.
  • Moisten wrapper edges with cold water to ensure a secure seal and prevent leaking.
  • Maintain oil temperature at 350°F to avoid greasy or undercooked egg rolls when frying.
  • Chill filled egg rolls in the refrigerator for 10 minutes before cooking to help them hold together better.
  • Adjust heat by tasting buffalo sauce first and blending with cream cheese or adding hot sauce as preferred.
  • Freeze uncooked egg rolls on a baking sheet until solid, then transfer to freezer bags. Cook directly from frozen, increasing cooking time slightly.
  • Reheat leftovers in a hot oven or air fryer to keep wrappers crispy; avoid microwaving to prevent sogginess.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying or Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free wrappers)

Nutrition

  • Serving Size: 2 egg rolls
  • Calories: 280
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 55mg

Keywords: Buffalo chicken, egg rolls, appetizer, spicy snack, party food, game day, finger food, buffalo sauce, creamy filling, crispy wrapper