Buffalo Chicken Egg Rolls (Printable)

Crispy buffalo chicken and melted mozzarella wrapped in crunchy egg roll shells; serve with ranch or blue cheese.

# What You Need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese
05 - 1/2 cup finely chopped celery
06 - 1/4 cup finely chopped green onions
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper

→ Egg Rolls

09 - 12 egg roll wrappers
10 - 1 large egg, beaten
11 - Vegetable oil, for deep frying

# Directions:

01 - In a spacious mixing bowl, combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese, celery, green onions, garlic powder, and black pepper. Blend thoroughly until the ingredients are evenly incorporated.
02 - Position one egg roll wrapper on a clean work surface with a corner facing you. Place 2 to 3 tablespoons of chicken filling in the center. Fold the bottom corner over the filling, tuck in both sides, and roll tightly. Lightly brush the top corner with beaten egg to ensure a secure seal.
03 - Continue filling, folding, and sealing the remaining egg roll wrappers with the prepared mixture.
04 - Pour approximately 2 inches of vegetable oil into a deep-frying pot or heavy-bottomed Dutch oven. Preheat the oil to 350°F using a kitchen thermometer for accuracy.
05 - Working in batches, carefully lower egg rolls into the hot oil. Fry each batch for 3 to 4 minutes, turning occasionally, until the exterior is golden brown and crisp. Transfer immediately to a plate lined with paper towels to drain excess oil.
06 - Arrange the hot egg rolls on a platter and present with ranch or blue cheese dressing for dipping if desired.

# Expert Tips:

01 -
  • This is my go-to when I want a guaranteed crunchy, cheesy, spicy hit with minimal fuss.
  • People always ask for the recipe—there's something magic about the blue cheese melting with the hot sauce.
02 -
  • If you overfill the wrappers, they can burst in the hot oil—less is more for crisp, tidy rolls.
  • Let the filling cool slightly before wrapping or the egg roll can end up a little soggy.
03 -
  • Fry in small batches to keep the oil temperature from dropping too fast and ensure extra crunch.
  • Mix the filling ahead and refrigerate—it tastes even better once the flavors mingle overnight.

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