These Buffalo Chicken Egg Rolls are a fun twist on classic flavors! Packed with spicy buffalo chicken and creamy cheese, they’re crispy on the outside and bursting on the inside.
Making them is like a mini party in your kitchen! I love serving them with ranch or blue cheese dip for that extra zing. They always disappear fast—everyone wants a bite! 😄
Key Ingredients & Substitutions
Shredded Chicken: Cooked chicken breast is ideal for this recipe. You can also use rotisserie chicken or leftover chicken for convenience. If you’re looking for a vegetarian alternative, consider using shredded jackfruit or tofu spiced with buffalo sauce.
Buffalo Wing Sauce: Frank’s RedHot is a favorite for its flavor. If you want a milder version, try mixing it with some melted butter or use a different hot sauce that’s less spicy.
Cream Cheese: This adds creaminess to the filling. For a lighter option, you could use Greek yogurt or a dairy-free cream cheese if you want to keep it vegan.
Cheese: I like using mozzarella for its melty quality. If you’re aiming for more flavor, swap it for pepper jack or cheddar cheese.
Blue Cheese Crumbles: Optional, but they give a nice tang. If blue cheese isn’t your thing, try feta or leave it out altogether to keep it simple.
How Do You Properly Roll Egg Rolls?
Rolling egg rolls can be tricky! Follow these steps to make sure they stay sealed and look great:
- Position the egg roll wrapper like a diamond with a point toward you.
- Spoon the filling in the center of the lower third, making sure not to overfill.
- Fold the bottom corner over the filling, then fold in the side corners tightly.
- Roll it up, sealing the top corner with a bit of water. This helps to keep everything inside!
Practice makes perfect, so don’t worry if the first few aren’t perfect. They’ll still taste amazing!
Buffalo Chicken Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup blue cheese crumbles (optional)
- 3 green onions, sliced (divided; some for filling, some for garnish)
For Wrapping and Frying:
- 1 package egg roll wrappers (about 12 wrappers)
- Vegetable oil, for frying
- Ranch or blue cheese dressing, for serving
How Much Time Will You Need?
This recipe will take about 20-30 minutes for prep and about 10 minutes for frying. Overall, you’re looking at around 40 minutes until you can enjoy your delicious Buffalo Chicken Egg Rolls!
Step-by-Step Instructions:
1. Mix the Filling:
In a medium bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, mozzarella cheese, blue cheese crumbles (if using), and 2 sliced green onions. Mix everything together until it’s well combined and creamy.
2. Prepare the Egg Roll Wrappers:
Lay an egg roll wrapper on a clean, dry surface with one point facing you, forming a diamond shape. This will make wrapping easier!
3. Fill and Roll:
Spoon about 2-3 tablespoons of the buffalo chicken mixture onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners towards the center. Roll it tightly towards the top corner, using a little water on the top edge to seal the egg roll closed. Repeat this with the remaining wrappers and filling.
4. Fry the Egg Rolls:
In a deep skillet or saucepan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the egg rolls in batches (don’t overcrowd the pan) and fry them for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
5. Drain and Serve:
Once golden, remove the egg rolls from the oil and drain them on paper towels. Serve warm, garnished with the leftover sliced green onions and a drizzle of extra buffalo sauce if you’d like. Pair with ranch or blue cheese dressing for dipping.
Enjoy your crispy, spicy Buffalo Chicken Egg Rolls! They’re perfect as a snack, appetizer, or fun meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The safest way to thaw is overnight in the refrigerator, or you can use the quick method by placing it in a sealed plastic bag and submerging it in cold water until thawed.
What If I Don’t Have Egg Roll Wrappers?
No worries! You can use spring roll wrappers instead, although they may be thinner and less crisp. Alternatively, you could use tortillas to make Buffalo Chicken quesadillas or even make a Buffalo Chicken dip for a different appetizer option.
How Can I Make These Healthier?
To lighten them up, consider baking instead of frying! Brush the egg rolls lightly with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown. You can also skip the cream cheese and reduce the amount of buffalo sauce if you prefer less heat.
Can I Make These Ahead of Time?
Absolutely! You can prepare the egg rolls ahead of time and refrigerate them, but it’s best to fry them just before serving for the crispiest results. If you want to prep them in advance, you can freeze them un-fried. Just make sure to separate them with parchment paper and fry them from frozen, adding a couple of extra minutes to the frying time.