The crispy, golden exterior of these Buffalo Chicken Egg Rolls is like a warm hug for your taste buds, giving way to a spicy, tangy filling that perfectly balances heat and creaminess. The sharpness of the buffalo sauce blends seamlessly with the tender chicken and rich cream cheese, creating a flavor explosion with every bite. If you’ve ever craved that perfect combo of comfort food and a little kick, this is it. The best part? These little bundles of joy are perfect for sharing—or not, depending on how much you want to savor them!
As the egg rolls fry, they develop this irresistible crunch that you just can’t get enough of. It’s the kind of sound that makes you eager to take that first bite, and once you do, it’s like a flavor party happening in your mouth. The subtle warmth from the buffalo sauce is there, but it never overpowers. It’s the kind of balance that leaves you coming back for more.
You can really play around with the dipping sauces too. Ranch or blue cheese? Both are great, but sometimes, I like to sneak in a drizzle of honey for a sweet contrast that makes the heat of the buffalo sauce pop even more. When you’re serving these up at a gathering, they never fail to be the star of the show. And if you end up with leftovers (lucky you!), they’re just as tasty the next day, whether you reheat them in the oven or enjoy them cold—trust me, they still hold up.
Key Ingredients for Buffalo Chicken Egg Rolls
The beauty of Buffalo Chicken Egg Rolls lies not only in their crunch but in the harmony of simple ingredients that come together to create the ultimate bite. Every component plays its part, adding layers of flavor and texture that make these little rolls so irresistible.
- Cooked and shredded chicken: The star of the filling, providing a tender, savory base that soaks up all the bold flavors of the sauce and spices.
- Cream cheese: This adds richness and creaminess, balancing the heat from the buffalo sauce with its smooth texture, making each bite extra indulgent.
- Ranch dressing: A classic pairing with buffalo sauce, ranch brings a cool, herby element that enhances the overall flavor while adding a silky texture to the filling.
- Buffalo sauce: The heart and soul of the recipe, giving the egg rolls that signature spicy, tangy kick we all crave, without overpowering the other ingredients.
- Shredded cheddar cheese: Melts beautifully, adding sharpness and a slightly nutty flavor that complements the tang of the buffalo sauce.
- Shredded mozzarella cheese: Offers a gooey, stretchy texture when melted, bringing the whole filling together in a wonderfully chewy way.
- Green onions, chopped: A burst of freshness and crunch, green onions provide a slight sharpness that cuts through the richness of the cream cheese and cheese blend.
- Egg roll wrappers: These crispy wrappers create the perfect golden crunch that holds all the flavorful filling inside, turning every bite into a satisfying experience.
- Olive oil: Used for brushing the egg rolls before frying, it helps achieve that crispy golden exterior while adding a subtle, fruity flavor.
- Garlic powder: A little sprinkle of garlic powder gives the filling an aromatic depth that blends seamlessly with the buffalo sauce.
- Onion powder: This adds a mild, sweet onion flavor that complements the garlic and enhances the savory chicken.
- Salt: Essential for balancing the flavors, salt brings out the natural savory goodness of the chicken and cheeses.
- Black pepper: Just a touch of black pepper adds a subtle heat and an earthy note, rounding out the spice profile.
- Vegetable oil for frying: The key to achieving that perfect crispy texture, vegetable oil ensures the egg rolls cook evenly and get that satisfying crunch.
How to Make Buffalo Chicken Egg Rolls
- Preheat your oven to 400°F (200°C) if you’re baking the egg rolls.
- In a medium mixing bowl, combine the cooked and shredded chicken with the cream cheese.
- Add the ranch dressing and buffalo sauce to the chicken mixture and stir until everything is fully incorporated.
- Stir in the shredded cheddar cheese and shredded mozzarella cheese.
- Add the chopped green onions to the mixture and mix them in thoroughly.
- Season the mixture with garlic powder, onion powder, salt, and black pepper. Stir until the seasonings are evenly distributed.
- Place an egg roll wrapper on a clean surface with one corner pointing toward you.
- Spoon about two tablespoons of the chicken mixture onto the center of the wrapper.
- Fold the bottom corner of the wrapper up over the filling, then fold in the sides of the wrapper.
- Roll the wrapper up tightly from the bottom to the top, sealing the edge with a little bit of water to ensure it stays closed.
- Repeat the process for the remaining egg roll wrappers and filling.
- In a large skillet, heat the vegetable oil over medium heat until it’s hot and shimmering.
- Carefully place the egg rolls in the skillet, cooking a few at a time to avoid overcrowding.
- Fry the egg rolls for 2 to 3 minutes on each side, or until they are golden brown and crispy.
- Once fried, transfer the egg rolls to a plate lined with paper towels to drain any excess oil.
- Serve the buffalo chicken egg rolls hot with a side of ranch dressing or extra buffalo sauce for dipping.
- If you’re baking, place the egg rolls on a baking sheet lined with parchment paper and lightly brush them with olive oil.
- Bake the egg rolls in the preheated oven for 12 to 15 minutes or until they are golden brown and crispy.
- Remove from the oven and let them cool for a couple of minutes before serving.
Serving Suggestions for Buffalo Chicken Egg Rolls
1. Pair with a Cool, Creamy Dip: You can never go wrong with classic ranch or blue cheese dressing for dipping. The coolness of the dip contrasts perfectly with the heat of the buffalo sauce, creating that perfect balance. If you’re feeling adventurous, try a honey mustard or even a tangy BBQ sauce for a fun twist!
2. Serve with a Fresh Salad: For a lighter touch, why not serve your egg rolls with a crisp, refreshing salad? A simple mix of greens with some cucumber, cherry tomatoes, and a light vinaigrette will balance the richness of the egg rolls and add a burst of freshness to every bite.
3. Make it a Game-Day Spread: These Buffalo Chicken Egg Rolls are made for sharing! Serve them up alongside a platter of crispy fries, celery sticks, and carrot sticks for the ultimate game-day spread. Everyone will gather around for more, and they’re sure to be the MVP of your snack lineup.
What’s your favorite way to enjoy these? I love mixing up the sauces depending on my mood—it’s like a new experience every time!
How to Store Buffalo Chicken Egg Rolls
If you happen to have any leftover Buffalo Chicken Egg Rolls (lucky you!), storing them properly will keep them just as delicious for your next snack or meal. To store them, let the egg rolls cool completely to room temperature first. This will prevent condensation from forming inside the container, which could make the crispy exterior soggy. Once they’re cool, place them in an airtight container. Make sure to separate layers with parchment paper or paper towels to absorb any moisture, which will help maintain that satisfying crunch.
If you’re planning to keep them for a day or two, the fridge is your best bet. Just pop the container in the fridge, and they’ll stay fresh for up to 2–3 days. When you’re ready to enjoy them again, reheat in the oven at 375°F (190°C) for about 10–12 minutes to crisp them up again. You can also use an air fryer for a quicker option, and trust me, they’ll come out as crispy as the first time around!
For longer storage, you can freeze the egg rolls before frying them. Simply arrange them in a single layer on a baking sheet and freeze them until solid, then transfer them to a freezer bag or airtight container. When you’re ready to enjoy them, there’s no need to thaw—just fry them straight from the freezer! It’s a quick and easy way to keep that flavor and crunch intact for up to 2–3 months.
Conclusion
There you have it—everything you need to know to make these irresistible Buffalo Chicken Egg Rolls! From the perfect balance of spicy, creamy filling to that golden, crispy exterior, these little bundles of joy are bound to become a favorite in your kitchen. Whether you’re sharing them at a game-day gathering or enjoying them as a comforting snack on a quiet evening, they’re sure to satisfy your cravings every time.
I hope you give these a try and fall in love with them just like I did! Let me know how they turn out or if you have any fun twists you add to the recipe. I’m always up for new ideas and love hearing about your kitchen adventures! So, what do you think—are you ready to make these crispy, cheesy delights? I can’t wait to hear all about it.
Buffalo Chicken Egg Rolls
Description
Crispy, golden egg rolls filled with spicy buffalo chicken, creamy ranch, and a kick of tangy blue cheese—each bite is a perfect balance of heat and savory goodness. A bold, irresistible twist on a classic favorite!
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C) if you're baking the egg rolls.
-
In a medium mixing bowl, combine the cooked and shredded chicken with the cream cheese.
-
Add the ranch dressing and buffalo sauce to the chicken mixture and stir until everything is fully incorporated.
-
Stir in the shredded cheddar cheese and shredded mozzarella cheese.
-
Add the chopped green onions to the mixture and mix them in thoroughly.
-
Season the mixture with garlic powder, onion powder, salt, and black pepper. Stir until the seasonings are evenly distributed.
-
Place an egg roll wrapper on a clean surface with one corner pointing toward you.
-
Spoon about two tablespoons of the chicken mixture onto the center of the wrapper.
-
Fold the bottom corner of the wrapper up over the filling, then fold in the sides of the wrapper.
-
Roll the wrapper up tightly from the bottom to the top, sealing the edge with a little bit of water to ensure it stays closed.
-
Repeat the process for the remaining egg roll wrappers and filling.
-
In a large skillet, heat the vegetable oil over medium heat until it's hot and shimmering.
-
Carefully place the egg rolls in the skillet, cooking a few at a time to avoid overcrowding.
-
Fry the egg rolls for 2 to 3 minutes on each side, or until they are golden brown and crispy.
-
Once fried, transfer the egg rolls to a plate lined with paper towels to drain any excess oil.
-
Serve the buffalo chicken egg rolls hot with a side of ranch dressing or extra buffalo sauce for dipping.
-
If you're baking, place the egg rolls on a baking sheet lined with parchment paper and lightly brush them with olive oil.
-
Bake the egg rolls in the preheated oven for 12 to 15 minutes or until they are golden brown and crispy.
-
Remove from the oven and let them cool for a couple of minutes before serving.
Note
- For a healthier option, bake the egg rolls instead of frying them.
- Adjust the level of buffalo sauce depending on your desired spice level.
- You can substitute the chicken with shredded rotisserie chicken for a quicker prep time.
- If you don’t have ranch dressing, blue cheese dressing is a great alternative.
- Make sure the egg rolls are sealed tightly to prevent the filling from leaking during cooking.
