Save I was experimenting with game day snacks when my brother dared me to combine his two favorite things—buffalo wings and egg rolls. The kitchen filled with that familiar tangy aroma while I shredded chicken, and I honestly wasnt sure if these would work or become a mess. That first bite changed everything—the crunch, the heat, that creamy cool from the cheese hitting just right. Now theyre the first thing everyone asks for before any big game starts.
Last Super Bowl, I made a double batch and watched them vanish in twelve minutes flat. My neighbor Kathy, who swears she hates spicy food, kept sneaking back to the platter until shed eaten four. Theres something about that wrapper sealing everything inside that makes the flavors pop more than regular wings ever could.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves so much time
- 1/2 cup buffalo wing sauce: Franks RedHot is my go-to, but any good quality sauce brings that signature tangy heat
- 1 cup shredded mozzarella cheese: Creates those gorgeous cheese pulls when you bite into the hot center
- 1/2 cup crumbled blue cheese: The creamy sharpness balances the heat perfectly—dont skip it
- 1 cup finely shredded carrots: Adds sweetness and keeps the filling from becoming too dense
- 1 cup finely chopped celery: That classic crunch you expect from buffalo wings, but in every bite
- 2 green onions, finely sliced: Brings a mild onion flavor and a pop of green color
- 1/2 tsp garlic powder: Deepens the overall flavor without adding raw garlic bite
- 1/4 tsp freshly ground black pepper: Just enough background heat to complement the sauce
- 12 egg roll wrappers: Keep them covered with a damp towel while you work so they dont dry out
- Small bowl of water: Essential for sealing those wrappers tight
- Vegetable oil, for deep frying: You need about 4 cups with high heat tolerance
Instructions
- Mix the filling:
- In a large bowl, combine shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until well combined and let it sit for a few minutes so the flavors start mingling together.
- Wrap it up:
- Lay an egg roll wrapper on a clean surface with one corner facing you like a diamond. Place 2–3 tablespoons of the chicken mixture in the center, being careful not to overfill.
- Fold and roll:
- Fold the bottom corner over the filling, then fold in both sides like youre tucking someone into bed. Roll up tightly and use a dab of water on the final corner to seal it completely.
- Repeat with remaining filling:
- Keep going until all your wrappers are filled, placing finished egg rolls seam-side down so they dont unravel.
- Heat the oil:
- Pour vegetable oil into a deep pot or skillet until its about 2 inches deep. Heat to 350°F and use a kitchen thermometer if you have one—precision makes a difference here.
- Fry to golden perfection:
- Carefully lower egg rolls into the hot oil, working in batches so you dont crowd the pan. Fry for 3–4 minutes, turning occasionally until theyre evenly golden brown and crispy.
- Drain and serve:
- Remove with tongs or a slotted spoon and let drain on paper towels. Serve immediately with ranch or blue cheese dressing on the side.
Save These became a Friday night tradition at our house after my daughter declared them better than takeout. Something about cooking together at the counter, wrapping egg rolls while catching up on the week, made the food taste even better.
Making Them Ahead
You can assemble the egg rolls up to 4 hours before frying and store them in the refrigerator covered with plastic wrap. The wrappers might get slightly soggy, but they crisp back up beautifully in the hot oil.
Baking Instead
Brush assembled egg rolls lightly with oil and bake at 425°F for 15–18 minutes, turning once halfway through. They wont get quite as crispy as fried, but they still deliver all that great flavor with less mess.
Perfect Dipping Sauces
Store-bought ranch or blue cheese dressing works perfectly fine here. But if you want to elevate your game day spread, consider mixing in some crumbled blue cheese into plain Greek yogurt for a lighter dip.
- Classic ranch always pleases a crowd
- Extra blue cheese dressing for the brave souls who love that funk
- A little extra hot sauce on the side for the heat seekers
Save These egg rolls have become the MVP of every gathering, disappearing faster than I can keep them on the platter.
Recipe FAQs
- → What's the best way to get crispy results?
For the crispiest texture, deep-frying at 350°F (175°C) is recommended, frying until golden brown. If baking, brush lightly with oil and bake at 425°F (220°C) for a delicious, slightly lighter crisp.
- → Can I prepare the filling in advance?
Absolutely! You can mix the buffalo chicken filling up to 24 hours ahead of time. Store it in an airtight container in the refrigerator. This makes assembly on the day of serving quick and easy.
- → What kind of chicken works best for this dish?
Shredded cooked chicken breast is ideal. For convenience, rotisserie chicken is an excellent substitute as it's already cooked and flavorful, requiring only shredding.
- → What are some serving suggestions for these egg rolls?
These are delicious served hot with ranch or blue cheese dressing for dipping. For a classic buffalo experience, offer celery sticks and carrot sticks alongside.
- → How can I adjust the spiciness level?
To increase the heat, add extra buffalo wing sauce or a pinch of cayenne pepper to the filling mixture. For a milder version, use less buffalo sauce or a milder variety.