Description
Buffalo chicken egg rolls are a crispy, spicy, and utterly satisfying twist on a classic appetizer. If you love the bold flavors of buffalo chicken wings but want something a little different, these egg rolls are the perfect solution. They combine shredded chicken, creamy cheese, and zesty buffalo sauce, all wrapped in a golden, crunchy shell.
These egg rolls are a crowd-pleaser, whether you’re serving them at a game-day party, a family gathering, or just as a fun weeknight snack. The best part? They’re incredibly easy to make and can be baked or fried, depending on your preference. The contrast between the crispy exterior and the gooey, cheesy, spicy filling makes these irresistible. Pair them with a side of ranch or blue cheese dressing, and you have a winning appetizer that everyone will rave about!
Ingredients
- 2 cups cooked and shredded chicken
- ½ cup buffalo sauce
- 4 ounces cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- Ranch or blue cheese dressing (for dipping)
Instructions
In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, mozzarella cheese, green onions, garlic powder, onion powder, and smoked paprika. Stir everything together until the mixture is well combined and creamy. The cheese should coat the chicken evenly, making it easy to scoop into the egg roll wrappers.
Lay an egg roll wrapper on a clean surface with one corner facing you (so it looks like a diamond). Spoon about two tablespoons of the buffalo chicken mixture into the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides like an envelope. Roll the wrapper up tightly, sealing the top corner with a bit of beaten egg. Repeat with the remaining wrappers and filling.
For frying: Heat about 2 inches of vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C). Fry the egg rolls in batches, turning occasionally, for about 3-4 minutes or until they’re golden brown and crispy. Remove them with a slotted spoon and drain on a paper towel-lined plate.
For baking: Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper and brush them lightly with oil. Bake for 18-20 minutes, flipping halfway through, until they’re golden brown and crispy.
For air frying: Preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray and place them in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway, until crisp and golden.
Let the egg rolls cool for a minute before serving. Pair them with ranch or blue cheese dressing for dipping, and enjoy the perfect blend of crispy, cheesy, and spicy flavors!
Notes
- These egg rolls are best enjoyed fresh while they’re crispy, but they can also be reheated in an air fryer or oven to restore their crunch.
- For extra flavor, you can add diced jalapeños, crumbled turkey bacon, or even a drizzle of honey for a sweet-spicy contrast.
- If you prefer a lighter option, opt for baking or air frying instead of deep frying.