Buffalo Chicken Egg Rolls Recipe

Ben Carraoli

Buffalo Chicken Egg Rolls Recipe

I just couldn’t wait any longer — after making these Buffalo Chicken Egg Rolls, 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.

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Prep Time 15

Cook Time 30

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.