Pin It The smell of buffalo sauce hitting hot oil is unmistakable. I was standing in my kitchen on a Sunday afternoon, staring at leftover rotisserie chicken and a jar of wing sauce, when the idea struck me. My friend was coming over for the game, and I wanted something better than store-bought appetizers. What came out of that fryer changed everything.
The first batch I made disappeared in under five minutes. My friend stood by the stove waiting for the next round to finish frying, ranch dressing in one hand, napkin in the other. He kept saying they were better than anything we'd ordered at a sports bar. That moment taught me that sometimes the best recipes are born from using what you have and taking a chance.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves time, just pull the meat apart with your hands for the best texture.
- Buffalo wing sauce: This is the soul of the filling, so use a brand you actually like eating on wings.
- Shredded mozzarella cheese: It melts beautifully and tempers the heat without overpowering the buffalo flavor.
- Crumbled blue cheese: This adds that classic tangy sharpness, but you can skip it if blue cheese isnt your thing.
- Finely shredded carrots: They bring a slight sweetness and crunch that balances the spice.
- Finely chopped celery: A must for authentic buffalo flavor, plus it adds freshness.
- Green onions, finely sliced: They give a mild bite and a pop of color in every roll.
- Garlic powder: Just enough to deepen the savory notes without competing with the sauce.
- Freshly ground black pepper: A little heat from the pepper enhances everything else.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, they crisp up perfectly when fried.
- Vegetable oil, for deep frying: You need enough to submerge the rolls halfway so they cook evenly and turn golden.
Instructions
- Mix the Filling:
- In a large bowl, toss together the shredded chicken, buffalo sauce, both cheeses, carrots, celery, green onions, garlic powder, and black pepper. Make sure everything is coated evenly so each egg roll tastes the same.
- Assemble the Rolls:
- Lay one egg roll wrapper with a corner pointing toward you, then spoon 2 to 3 tablespoons of filling into the center. Fold the bottom corner up over the filling, tuck in the sides, and roll it up tight, sealing the top corner with a dab of water.
- Seal and Repeat:
- Keep going until all the wrappers are filled. I like to line them up on a baking sheet as I go so they dont stick together.
- Heat the Oil:
- Pour vegetable oil into a deep pot or skillet until its about 2 inches deep, then heat it to 350°F. Use a thermometer if you have one, it makes all the difference.
- Fry Until Golden:
- Working in batches, carefully lower a few egg rolls into the hot oil and fry for 3 to 4 minutes, turning them occasionally. They should come out crispy and golden brown all over.
- Drain and Serve:
- Lift them out with a slotted spoon or tongs and set them on paper towels to drain. Serve them hot with ranch or blue cheese dressing on the side.
Pin It I brought these to a potluck once, and someone asked if I ordered them from a restaurant. That compliment stuck with me because it reminded me that homemade food can feel just as special as anything you pay for. Watching people reach for seconds while talking and laughing made all the prep worth it.
Making Them Ahead
You can assemble the egg rolls in the morning, cover them with a damp towel, and refrigerate until youre ready to fry. Just make sure they dont dry out or theyll crack. I've even frozen them before frying, and they turned out just as crispy when I cooked them straight from the freezer, though they needed an extra minute in the oil.
Baking Instead of Frying
If you want to skip the fryer, brush the assembled rolls lightly with oil and bake them at 425°F for about 15 to 18 minutes, flipping halfway through. They wont be quite as crispy as the fried version, but theyre still delicious and way less messy. I do this when Im cooking for a crowd and dont want to stand over a pot of hot oil.
Serving Suggestions
These egg rolls are perfect on their own, but pairing them with classic buffalo sides takes them to another level. I always put out celery and carrot sticks, plus little bowls of ranch and blue cheese dressing. Sometimes I add a simple side salad or some sweet potato fries to round out the spread.
- Serve them on a platter with toothpicks for easy grabbing during the game.
- Pair with cold beer or iced lemonade to balance the heat.
- Leftover egg rolls reheat beautifully in the oven at 375°F for about 10 minutes.
Pin It These buffalo chicken egg rolls have become my go to whenever I need to impress without stressing. Theyre proof that a little creativity in the kitchen can turn simple ingredients into something everyone remembers.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, brush the assembled egg rolls lightly with oil and bake at 425°F (220°C) for 15–18 minutes, turning once halfway through for even browning.
- → What type of chicken works best?
Shredded cooked chicken breast works perfectly, but rotisserie chicken is a convenient alternative that adds extra flavor and saves preparation time.
- → How do I prevent the egg rolls from opening while frying?
Make sure to seal the edges properly by dampening the top corner with water before rolling tightly. Ensure the oil is at the correct temperature (350°F) before frying.
- → Can I make these ahead of time?
Yes, assemble the egg rolls and refrigerate them covered for up to 24 hours before cooking. You can also freeze them uncooked for up to 3 months and fry directly from frozen.
- → What dipping sauces pair well with these?
Ranch dressing and blue cheese dressing are classic choices. You can also serve with extra buffalo sauce, honey mustard, or a cooling cucumber yogurt dip.
- → How spicy are these egg rolls?
The spice level depends on your buffalo sauce. Use mild sauce for less heat, or add cayenne pepper and extra hot sauce to the filling for a spicier kick.