Buffalo Chicken Egg Rolls (Printable Version)
Crispy fried rolls filled with spicy buffalo chicken, melty mozzarella and celery—perfect for sharing.
# 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 (optional)
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 ground black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 large egg, beaten
11 - Vegetable oil for frying
# Directions:
01 - In a large mixing bowl, thoroughly combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese if using, chopped celery, green onions, garlic powder, and ground black pepper until evenly mixed.
02 - Place an egg roll wrapper on a clean work surface with one corner facing you. Spoon 2 to 3 tablespoons of chicken mixture into the center. Fold the bottom corner over the filling, then fold in both sides. Roll tightly, brushing the top corner with beaten egg to seal.
03 - Repeat the rolling process with the remaining wrappers and filling until all are prepared.
04 - Heat approximately 2 inches of vegetable oil in a deep, heavy-bottomed pot to 350°F.
05 - Working in batches, gently lower egg rolls into the hot oil and fry until golden brown and crisp, about 3 to 4 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.
06 - Arrange on a serving platter and serve warm, accompanied by ranch or blue cheese dressing for dipping.
# Top Tips:
01 -
- The crunch is wildly satisfying and hides that melty, spicy center everyone tries to steal before they're cool enough to eat.
- I swear these disappear faster than any wings I've brought to gatherings—nobody expects an egg roll with a buffalo kick.
02 -
- If you skip sealing the edges with egg wash, you'll end up scrubbing cheese off the bottom of your pan instead of biting into it.
- Switching from deep-frying to baking gives a lighter crunch, but brushing the wrappers lightly with oil is the secret to getting them truly golden.
03 -
- Never crowd the pan—space gives you those crisp edges instead of soggy ones.
- A quick rest on a wire rack after frying avoids any soggy bottoms, even before serving.