Do Share Recipe

Buffalo Chicken Egg Rolls Recipe | Crispy Spicy Snack

I just couldn’t wait any longer — after making these Buffalo Chicken Egg Rolls Recipe, I knew I had to share. There’s something about the crispy wrapper, the tangy buffalo sauce, and the creamy, cheesy filling that just hits the spot. I made a big batch for a game-day snack, and they disappeared in no time.

I’ll walk you through everything I learned so you can make them too — maybe even better. Let’s dive in! You can also enjoy my Hot Honey Chicken Wings Recipe for another crowd-favorite appetizer that’s equally flavorful and crispy.

Ingredients

Here’s everything I used, with measurements and some helpful tips along the way:

1 lb cooked chicken breast (or a store-bought rotisserie chicken, shredded) — shredded chicken gives the best texture and mixes easily with the creamy filling.
½ cup buffalo sauce — this brings that signature spicy-tangy kick. You can adjust the amount depending on how hot you like it.
¼ cup ranch dressing (or yogurt-based ranch) — adds a cooling creaminess that balances the spice.
1 bundle green onions, thinly sliced — gives freshness, crunch, and a mild onion bite.
8 oz cream cheese, softened — makes the filling rich and smooth; soften it fully before mixing to avoid lumps.
8 oz sharp cheddar cheese, shredded — use freshly shredded cheddar for better melting and bold flavor.
Pinch of garlic powder or onion powder (optional) — enhances the savory depth without overpowering.
1 lb egg roll wrappers (about 16 oz) — choose fresh wrappers; they fry up perfectly crisp.
Neutral cooking oil (vegetable, canola, or avocado oil) — a mild oil that crisps the rolls beautifully without altering the flavor.

Note: Serves about 15 egg rolls.

Variations

Want to switch things up? Here are a few fun ways to adapt this recipe to your taste or dietary needs:

Dairy-free: Use non-dairy cream cheese and a vegan cheddar substitute. The texture stays rich, and the flavor still shines.
Lighter version: Bake or air-fry instead of deep frying, and use low-fat cream cheese or Greek yogurt instead of full-fat versions.
Add-ins for flavor: Finely chopped celery, carrots, or even a bit of blue cheese crumbles give more texture and flavor depth.
Adjusting heat: Love it hot? Add cayenne pepper or diced jalapeños. Prefer mild? Use less buffalo sauce or mix in more ranch.
Wrapper swap: If you can’t find egg roll wrappers, large flour tortillas can work in a pinch (just note, the texture will differ slightly).

Cooking Time

Here’s how long it’ll take to whip up a batch:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

You don’t need fancy tools, just the essentials:

Mixing bowl — to combine the filling ingredients smoothly.
Chef’s knife — for slicing green onions and prepping any add-ins.
Deep skillet or heavy-bottomed pan — for frying the egg rolls evenly to golden perfection.
Small saucepan (optional) — if you decide to make buffalo sauce from scratch.

How to Make Buffalo Chicken Egg Rolls

Making these crispy, spicy egg rolls is simpler than you think!

Make the buffalo sauce

If making it from scratch, melt butter in a small pan, then whisk in hot sauce, Worcestershire sauce, a pinch of cayenne, and salt. Stir until smooth and set aside.

Mix the filling

In a large bowl, combine shredded chicken, green onions, buffalo sauce, ranch dressing, cream cheese, cheddar, and garlic or onion powder. Mix until everything is evenly coated and creamy.

Roll the egg rolls

Place one wrapper on a flat surface with a corner facing you. Spoon about 2 tablespoons of filling near the center, then fold the bottom corner up over the filling. Fold in the sides and roll tightly toward the top. Brush the edge with a little water to seal. Repeat until all wrappers are filled.

Fry (or bake/air-fry)

Heat about 1½ inches of oil in a deep skillet over medium-low heat. Once hot, fry the egg rolls in batches until golden brown and crisp, about 2–3 minutes per side. Don’t overcrowd the pan. For baking, brush with oil and bake at 400°F (200°C) for about 15–18 minutes, flipping halfway.

Serve

Transfer to a paper-towel-lined plate to drain any excess oil. Serve immediately with extra buffalo sauce or ranch for dipping, plus celery and carrot sticks on the side.

You might also like my Hot Honey Chicken Sliders Recipe — it’s another fun finger food that pairs perfectly with game-day spreads.

Additional Tips for Making This Recipe Better

After making this recipe a few times, here are my personal tips for the perfect result:

I let the cream cheese soften completely before mixing — it blends smoother and avoids clumps.
Shredding the chicken myself gave a fresher, juicier texture than pre-shredded store-bought versions.
I kept an eye on the oil temperature — too hot and the wrappers burn before the inside heats; too cool and they turn greasy.
Chilling the filling for 10 minutes before wrapping made it easier to roll without the mixture spilling.
A light sprinkle of chopped parsley or green onion after frying makes the rolls look and taste even fresher.

How to Serve Buffalo Chicken Egg Rolls

These egg rolls are a total show-stopper on the table! I like to serve them stacked on a platter, alternating with sticks of celery and carrots for a pop of color. Add small bowls of ranch and extra buffalo sauce so everyone can dip to their liking. Garnish with a little chopped parsley or crumbled blue cheese for that classic buffalo-style finish.

If I’m serving guests, I place the platter on a bed of lettuce leaves — it looks great and catches any sauce drips!

Nutritional Information

Here’s a quick look at the approximate nutrition per serving (values may vary depending on your ingredients and cooking method):

Calories: 109 kcal
Protein: 10 g
Carbohydrates: 11 g
Fat: 11 g

A balanced bite of heat, crunch, and creamy goodness — that’s what makes these so satisfying!

Make Ahead and Storage

Storing

Let the egg rolls cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days.

Freezing

To freeze, place uncooked egg rolls on a baking sheet until solid, then transfer to a freezer bag. They’ll keep well for up to 3 months. When ready to eat, fry or bake straight from frozen (just add a few extra minutes).

Reheating

Reheat refrigerated rolls in the oven or air fryer at 400°F (200°C) for 10–12 minutes until crisp again. From frozen, reheat for about 15–20 minutes, flipping halfway through.

Why You’ll Love This Recipe

Here’s why these Buffalo Chicken Egg Rolls will become your new favorite snack or party bite:

Quick and easy: With cooked chicken and ready-made wrappers, prep is fast and stress-free.
Incredible flavor: The combination of spicy buffalo sauce, creamy filling, and crispy shell is a guaranteed crowd-pleaser.
Perfect for any occasion: Great for parties, game nights, or even casual dinners. Everyone loves a handheld snack!
Customizable: You can easily adjust spice levels, swap cheeses, or even make them dairy-free.
Crowd favorite: Crispy outside, cheesy inside, and perfectly spicy — these disappear fast every time I make them.

I hope you enjoy making these Buffalo Chicken Egg Rolls as much as I do. They’ve quickly become one of my go-to appetizers for parties and cozy weekends alike. Whether you fry, bake, or air-fry them, the result is always irresistibly crunchy and flavorful. So go ahead — roll, fry, and dig in!

Ben Carraoli