These buffalo chicken egg rolls are one of my favorite appetizers to bring to parties and gatherings, especially for game day! I like to shallow-fry them so they are extra golden brown, but you can also cook them in the air fryer or oven.
They always turn out extra crunchy on the outside, and the buffalo chicken filling is cheesy and perfectly creamy. They are so incredibly delicious. I promise, everyone will keep coming back for more!
The Super Bowl is coming and these buffalo chicken egg rolls are definitely making an appearance this weekend! And so are my Cuban Sliders, Chicken Taquitos and Pepperoni Pizza Rolls.
These are made with shredded chicken, tangy buffalo sauce, cream cheese, shredded cheese, celery, scallions, and ranch seasoning. One bite and you will be coming back for more!
For the shredded chicken, I usually use rotisserie chicken to keep it simple, but if you have leftover chicken from my Slow Cooker Whole Chicken or Dutch Oven Roasted Chicken, you can use that too.
By the way, the buffalo chicken egg rolls are shallow-fried, so it’s not messy at all! You don’t need a lot of oil. Frying creates an extra crunchy and golden brown exterior, which I really love!
Why I love making these buffalo chicken egg rolls:
- Perfect for gatherings! Great for potlucks, parties, and game day parties. It’s such a popular party food and easy to just grab and eat.
- Full of flavor. It’s packed with savory cheese, cream cheese, ranch seasoning, and tangy buffalo sauce. So delicious!
- Extra crispy and golden brown: The key is frying them, but they can be in the air fryer or oven too.
- Make ahead and freezer friendly. You can cook from frozen!
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Ingredients Notes
Below are a few notes on the ingredients I used. Per usual, the full ingredient quantities can be found in the recipe card down below in the post.
- Egg roll wrappers: Not to be confused with “wonton wrappers,” they are different. Egg roll wrappers (aka spring roll wrappers) can be found in the freezer section, and they are large enough for wrapping. I use “Dynasty” brand. Thaw in the fridge overnight if frozen.
- Shredded cooked chicken: From a rotisserie chicken or leftover chicken. About 3 cups needed.
- Buffalo sauce: Use your favorite store-bought brand.
- Cream cheese: Softened to room temperature.
- Butter: Warmed and melted.
- Dry Ranch seasoning mix: Use a pre-packaged mix for the perfect ranch flavoring. It adds incredible flavor!
- Scallions: Chopped, both green and white parts.
- Celery: Diced, adds a nice crunch.
- Shredded cheese: I use both cheddar and pepper jack cheese. I’d recommend shredding it yourself using a box grater or food processor so it melts better.
- Vegetable or canola oil for frying.
- Water: For sealing the wrappers.
- Ranch dressing and buffalo sauce for serving.
- Salt and pepper to taste.
Step-by-Step Tutorial
Let me show you how I make these buffalo chicken egg rolls! I also included detailed instructions on how to wrap egg rolls properly.
Step 1 | Make the filling
In a bowl, combine the shredded chicken (chop into smaller pieces to make it easier to roll), buffalo sauce, softened cream cheese, warm melted butter, ranch seasoning mix, scallions, celery, and both cheeses. Season with salt and pepper.
Mix everything until combined. The mixture should be thick and creamy. If it’s runny, it will spill when frying. if this happens, add more chicken or cream cheese.
Step 2 | Assemble
Get your egg roll wrapper and make sure the pointy side is facing towards you. Add about 1.5 tablespoons of the buffalo chicken mixture towards the bottom corner of the wrapper. Roll the pointy side up twice to secure the filling. It should be somewhat snug.
Then, dab the left and right side corners with water, and fold over those corners into the center, gently pressing to adhere. Make sure the filling is secure and not leaking – it should be fully wrapped inside and not visible.
Next, dab the upper side with water. Roll tightly and gently press to seal the corner. Place the assembled buffalo chicken egg rolls on a sheet pan, rolled side down. Continue with the remaining wrappers and filling. It makes about 20 to 22 egg rolls using the quantities listed in the recipe card.
Step 3 | Shallow fry and serve
In a deep heavy duty skillet, heat a shallow layer of vegetable oil (about 1/2 inch) until it reaches 325 to 350 degrees F.
Cooking in batches, fry them, folded side down first, until crispy and golden brown, about 4-5 minutes per side. Remove and transfer to a plate lined with paper towel to drain any excess oil.
Let the buffalo chicken egg rolls cool slightly before serving, it will be piping hot inside! Serve with buffalo sauce and ranch dressing for dipping. You can also mix ranch dressing with crumbled blue cheese. And that’s it! So easy and delicious.
Tips for Success
- I use Dynasty brand egg roll wrappers. They are large enough and perfect for rolling. Note: Not to be confused with “wonton wrappers,” they are different.
- Thaw the wrappers in the fridge overnight before using, or according to package directions.
- The filling should be thick and creamy. If it’s runny, add more cream cheese or chicken. The cream cheese should be softened to room temperature so it’s easier to mix.
- Wrapping: The filling should be wrapped somewhat snug inside. Make sure it’s not leaking, otherwise it will spill over when cooking.
- Use vegetable or canola oil, or a neutral oil with a high smoke point. Don’t use olive oil for frying – it will burn quickly. Cook in batches.
- Optimal frying temperature: 325 to 330 degrees F.
Other Cooking Methods
If you prefer not to fry, you can also cook the buffalo chicken egg rolls in your air fryer or the oven.
- Air fryer: Preheat the air fryer to 385 degrees F. Spray the tray generously with cooking spray. Air fry in a single layer for 12 to 13 minutes, flipping halfway through.
- Oven: Preheat oven to 425 degrees F. Brush egg rolls with oil and bake on a large sheet pan with an oven-safe wire rack on top. Make sure they are spaced out. Bake for 20 to 25 minutes, flipping halfway through.
Make Ahead and Freezing
Make Ahead: Assemble the buffalo chicken egg rolls and refrigerate in an airtight container uncooked for up to 24 hours until ready to cook. If you need to store them longer, freeze them (see below).
Freeze uncooked: Place the assembled egg rolls on a baking sheet and set in the freezer until frozen. Then transfer to a freezer friendly container or bag. They store for up to 3 months.
Freeze cooked: Let them cool completely. Transfer to a large freezer-friendly bag in a single layer and freeze for up to 3 months. They can be fried from frozen.
Reheating: Do not use the microwave oven, they can get soggy. Reheat in the oven at 375 F for 15 minutes or until warm. Or in the air fryer at 350 F for 5-8 minutes, flipping halfway through. If reheating from frozen (cooked), add an extra few minutes.
More Fun Appetizers
Whatever the occasion, these amazing appetizers are always a favorite and I’m sure you will love them too!
- Cuban Sliders (these are AMAZING!)
- Chili Lime Shrimp Cups
- Caramelized Onion Puff Pastry Bites
- Crispy Garlic Parmesan Wings
- Mac and Cheese Bites
- Fried Coconut Shrimp
Recipe FAQs
I like using Dynasty brand egg roll/spring rolls wrappers. They are large, which is perfect for rolling without creating a mess. Not “wonton wrappers,” which are smaller and have a different texture.
They need to be sealed tightly. When rolling, make sure that none of the filling sticks out. If it does, then it means either you have too much filling or the corners are not being folded over and sealed well. See my step-by-step tutorial above for visuals.
Yes! I included air fryer and oven instructions in the recipe card below. I personally like shallow-frying them for that extra crunch and color.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Buffalo Chicken Egg Rolls
Ingredients
- 1 pound egg roll/spring roll wrappers, thawed - I use Dynasty brand
- 3 cups shredded cooked chicken breast - I use rotisserie chicken
- ¾ cup buffalo sauce - plus more to taste
- 8 ounces cream cheese - softened at room temperature
- ¼ cup warm melted butter
- 1 ½ tablespoons dry ranch seasoning mix - plus more to taste
- 4 chopped scallions - both green and white parts
- ⅓ cup celery, small-diced
- ¾ cup freshly shredded pepper jack cheese
- ¾ cup freshly shredded cheddar cheese
- Salt and pepper to taste
- Vegetable or canola oil - for frying
- Water - for sealing the wrappers
- Ranch dressing and buffalo sauce - for serving
Instructions
Make the filling:
- First things first, make sure the egg roll wrappers are thawed. Thaw in the fridge overnight.
- Give the shredded chicken a rough chop into smaller pieces. This will ensure it all fits in the wrappers and make it easier to roll.
- In a bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, warm melted butter, dry ranch seasoning mix, scallions, celery, and both cheeses. Season with salt and pepper to taste. Mix until well combined, and adjust seasoning as needed. Note: It should be thick and creamy. It should not be runny.
Assemble:
- Grab an egg roll wrapper and make sure the pointy side is facing towards you.
- Add about 1.5 tablespoons of the buffalo chicken mixture near the bottom corner of the wrapper. Roll the pointy side up twice to secure the filling. It should be somewhat snug.
- Then, dab the left and right side corners with water, and fold over those corners into the center, gently pressing to adhere. Make sure the filling is secure and not leaking (fully wrapped inside and not visible).
- Then, apply water on upper side, especially around the corner. Roll up and gently press to seal (should feel secure and somewhat tightly rolled). Transfer to a large plate or sheet pan, folded side down.
- Repeat with the remaining wrappers and filling. It should make about 20 to 22 egg rolls.
Cook and serve:
- In a deep skillet, heat a layer of oil, about ½ inch, until it reaches 325-350 degrees F.
- In batches, deep fry the assembled egg rolls until golden brown, about 4 to 5 minutes per side until golden brown. Remove and transfer to a plate lined with paper towel to absorb excess oil. Repeat with the remaining ones.
- Let them cool sightly. Serve with more buffalo sauce and ranch dressing. Enjoy!
Notes
- Use freshly shredded cheese so it melts better.
- Consistency of the filling: It should be thick and creamy to prevent sogginess. If too liquid or runny, add more cream cheese or chicken.
- Wait until the oil reaches 325 to 330 degrees F before dropping the egg rolls in. If the oil is not hot enough, they won’t get crunchy but soggy instead. Cook in batches.
- Make Ahead: Assemble the buffalo chicken egg rolls and refrigerate them in an airtight container uncooked for up to 24 hours.
- Freezing cooked: Place in a freezer friendly airtight container or bag and freeze for up to 3 months.
- Freezing uncooked: Place on a sheet pan and flash freeze then transfer to a freezer friendly airtight container or bag. They freeze for up to 3 months. Fry directly from frozen, do not thaw.
- Reheating: Reheat in the oven at 375 degree F oven for 15 minutes. Or air fryer place at 350 F for 5 to 8 minutes, until warm. If reheating from frozen, add an extra few minutes.
- Cheese: I use cheddar and pepper jack, but feel free to use other similar cheese such as Colby Jack.
Tania says
I made a big batch of 20 of these and put them in the freezer. Today, for lunch, I fried three of these directly from frozen and they turned out perfect! Golden brown, crunchy, and all that. I will be making the rest for the Super Bowl this weekend. I’m sure everyone will loves these!