These buffalo chicken egg rolls are crispy, cheesy, and creamy. They’re filled with chicken, cream cheese, and blue cheese crumbles, all wrapped up and fried to perfection. A perfect snack or appetizer for game day or any day of the week!
I love deep-fried crunchy egg rolls but if you want to make them a little healthier, feel free to air fry or bake them instead. More egg roll recipes you may like, air fryer cheeseburger egg rolls or chicken avocado egg rolls.
Ingredient Notes
- Egg Roll Wrappers – These can be found in the refrigerated section at most grocery stores. Spring roll wrappers work too!
- Chicken – I highly recommend using store-bought rotisserie chicken to save yourself some time. But of course, you can boil or bake 2-3 chicken breasts for this recipe. If using rotisserie chicken, make sure to discard the bones, skin, and fat.
- Ranch Dressing – If you’re not a fan of ranch dressing use your favorite creamy dressing.
- Blue Cheese Crumbles – Completely optional but adds great flavor!
- Buffalo Sauce – Hot sauce works too!
- Cream Cheese – Make sure it’s softened at room temperature.
Top Tips
- Although I finely diced the chicken, feel free to shred it instead.
- Taste the filling before adding it to the egg roll wrapper and adjust it to your liking. Add spices or salt and pepper, if needed.
- Use a candy thermometer to measure the oil. The oil should be at 325 degrees F.
- Make sure to tightly seal the egg rolls so the filling doesn’t escape while it fries.
- Don’t overfill the egg roll wrappers otherwise, they can explode.
- Allow the buffalo chicken egg rolls to cool for at least 3-5 minutes before eating.
Air Fryer Instructions:
Spray your air fryer basket with nonstick spray and place the egg rolls in the basket. Spray the egg rolls with nonstick spray so they get a nice color. Cook for 4 minutes at 400 degrees F. Once the 4 minutes are up, flip the egg rolls and cook for an additional 3 minutes.
Baking Instructions:
Preheat your oven to 400 degrees F. and line a baking sheet with parchment paper. Place the egg rolls on the prepared baking dish, brush with oil, and bake for 15-17 minutes or until crispy.
Can I Make These Ahead Of Time?
Yes, of course. You can prepare the egg rolls, cover them, and refrigerate them for up to one day.
Storage
Place any leftovers in an air-tight container and refrigerate for up to 3 days. To reheat, simply pop them in the microwave or air fryer for 1-2 minutes.
More Recipes You Might Enjoy
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Buffalo Chicken Egg Rolls
Ingredients
- 2 cups cooked chicken diced or shredded *If using rotisserie chicken, discard the bones, skin, and fat*
- ¼ cup ranch dressing
- ¼ cup buffalo sauce
- 8 ounces cream cheese softened
- ¼ cup blue cheese crumbles
- 2 scallions finely sliced
- 12 egg roll wrappers or spring roll wrappers
- 1 tablespoon water for sealing edges
- oil, for frying
- ranch or blue cheese, for dipping
Instructions
- Place the chicken, cream cheese, scallions, blue cheese crumbles, buffalo sauce, and ranch dressing in a large bowl and mix until well combined. Check for seasoning.
- Lay out the egg roll wrappers and spoon about 3 tbsp of the buffalo chicken mixture onto each egg roll wrapper. Fold according to package directions, using the water to seal the edges as you roll.
- Heat 3-4 inches of oil until it reaches 325 degrees F.
- Fry the egg rolls for 1-2 minutes on each side or until golden brown.
- Allow the egg rolls to cool for at least 3-5 minutes before eating. Serve with ranch or blue cheese dip, if desired, and enjoy!
Notes
- Although I finely diced the chicken, feel free to shred it instead.
- Taste the filling before adding it to the egg roll wrapper and adjust it to your liking. Add spices or salt and pepper, if needed.
- Use a candy thermometer to measure the oil. The oil should be at 350 degrees F.
- Make sure to tightly seal the egg rolls so the filling doesn’t escape while it fries.
- Don’t overfill the egg roll wrappers otherwise, they can explode.
- Allow the buffalo chicken egg rolls to cool for at least 3-5 minutes before eating.
- If using rotisserie chicken, discard the bones, skin, and fat.
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