Buffalo Chicken Egg Rolls (Printable)
Crispy fried rolls stuffed with buffalo-spiced chicken, melted mozzarella and celery; serve with blue cheese or ranch.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese
05 - 1/2 cup finely chopped celery
06 - 1/4 cup finely chopped green onions
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 egg, beaten
11 - Vegetable oil for frying
# How to Prepare:
01 - In a large bowl, thoroughly combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, celery, green onions, garlic powder, and black pepper until the mixture is evenly coated.
02 - Position an egg roll wrapper on a clean, dry work surface with one corner facing you. Add 2 to 3 tablespoons of filling onto the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in the two sides. Roll tightly toward the top corner, brushing the remaining corner with beaten egg to ensure a secure seal.
04 - Continue with the remaining wrappers and filling, keeping completed egg rolls covered with a damp towel to prevent drying.
05 - Pour 2 inches of vegetable oil into a deep, heavy-bottomed pot and heat to 350°F.
06 - Working in batches, fry egg rolls for 3 to 4 minutes each until golden brown and crisp. Remove with tongs and drain on paper towels.
07 - Serve the egg rolls warm with ranch or blue cheese dressing for dipping.
# Expert Advice:
01 -
- If you love buffalo wings but hate sticky fingers, these egg rolls are your best-kept secret.
- The gooey cheese pulls and a crunchy shell basically guarantee they’ll vanish at any party.
02 -
- Don’t overfill or the wrappers will burst, splashing hot oil where you least want it—I learned this after a hasty clean-up.
- Brushing the edges with egg is more important than it looks—if you skip it, they’ll open up while frying, leaking out that delicious filling.
03 -
- Let the filling cool slightly before rolling or the wrappers can get soggy and hard to seal.
- Freezing uncooked egg rolls on a tray gives you a party snack ready to fry straight from the freezer—no defrosting needed.