recipes straight to your inbox. Buffalo Chicken Egg Rolls
Buffalo Chicken Egg Rolls
These buffalo chicken egg rolls are absolutely delicious! Because nothing is better than shredded chicken, buffalo sauce, yogurt ranch dressing, green onions and sharp cheddar all mixed together and fried to perfection in egg roll wrappers.
It all begin with cooked chicken, then tossed with all my favorites sauces and seasonings and then wrapped with egg rolls. YUM. Mixed and tossed with our yogurt ranch dressing as well!
What ingredients do you need for these buffalo chicken egg rolls?
Egg roll wrappers: We are using store bought egg roll wrappers which can be found at most grocery stores, either in the fridge or frozen sections!
For the egg roll filling: There is a delicious amount of goodies in the filling! Starting with chicken breast or rotisserie chicken. You can buy this store-bought, or just oven roast some chicken and shred from there.
The filling is stuffed with buffalo sauce, greek yogurt ranch dressing (store bought works too), green onions, cream cheese, sharp cheddar cheese and onion powder (or garlic powder).
Neutral oil: For frying! (Air fryer instructions below!) Any neutral oil will do like vegetable, canola, grape-seed oil, avocado, etc.
Homemade buffalo sauce: Made with hot sauce, butter, Worcestershire, cayenne and kosher salt and black pepper. SUPER easy to make and so delicious!
Serve with ranch, carrots and celery, parsley for garnish
Instructions to make this recipe
Make your buffalo sauce
Heat a small skillet with hot sauce, butter, Worcestershire, cayenne, salt and pepper. Whisk until melted and everything is combined. Set aside until use.
Get your mixture ready
In a mixing bowl, shred chicken and add in the bowl. Then toss in your sliced green onions, buffalo wing sauce, ranch dressing, salt, pepper, garlic or onion powder, shredded cheddar cheese and softened cream cheese. Toss to completely combine into one mixture.
Make your egg rolls
Take a small bowl of water and brush all sides of your egg roll wrapper. Place your buffalo chicken filling off to the side of your egg roll and roll over to seal. Then take both sides of the egg roll wrapper and cover the sealed area, and then fold over until completely wrapped and covered.
In the meantime, you can start to heat up your neutral oil in a deep skillet for frying.
Fry!
When all your egg rolls are prepped, fry on medium to medium low heat until completely crispy, and the egg roll wrappers are cooked through and are golden brown. Fry in batches to not overcrowd the ban. We don’t want to fry this on high since it will burn and crisp only the outside of the wrapper, without fully frying all parts of the inside wrapper as well.
Set aside on paper towels.
Serve
Serve with dipping sauces of choice (we are using buffalo sauce and ranch), finish with celery, carrots and chopped parsley to garnish.
Tips, Tricks and Substitutions
How can I bake egg rolls in the oven? Follow all the steps in the recipe but preheat your oven to 425 degrees. Line a baking sheet with parchment paper and cooking spray, then cook your rolled egg rolls (same steps for the filling, too), flipping halfway (about 15-20 minutes until golden brown and fully cooked!)
How can I bake egg rolls in the air fryer? Place the egg rolls (already wrapped with the filling) in the air fryer basket and 400-425 degrees for about 15-20 minutes until golden brown, and all the insides fo the wrapper are cooked and crispy.
What to do with leftover egg rolls? Store in the fridge or freezer to reheat at a later date.
What to do with leftover egg roll wrappers? You can freeze for later use, or also make into strips to fry for crispy toppings for salads, as well. They are also the perfect vessel to fry in sheets to make a cracker for ahi tuna tartare.
Check out the below appetizer recipes for more inspiration!
- Crispy Parmesan Potatoes
- Mushroom Roasted Garlic Bread
- Sticky Coffee Wings with Chive Dip
- Roasted Olives with Feta, Garlic & Citrus
If you do make these Buffalo Chicken Egg Rolls recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Buffalo Chicken Egg Rolls
Ingredients
For the egg rolls
- 1 pound cooked chicken breast or rotisserie chicken shredded
- 1/2 cup buffalo sauce adjust with more if preferred
- 1/4th cup ranch dressing
- Bundle of green onions thinly sliced
- 8 oz cream cheese softened
- 8 oz bar of sharp cheddar cheese shredded
- Pinch of garlic powder or onion powder optional
- 16 oz 1 pound egg roll wrappers
- Vegetable oil to fry if frying
- Salt and pepper to taste
- Serve with yogurt ranch, buffalo sauce, carrots and celery, chopped parsley for garnish
Buffalo Sauce
- 1 cup hot sauce
- 1/2 cup butter
- 1 teaspoon Worcestershire
- Dash of cayenne
- Salt and pepper to taste
Instructions
- Make your buffalo sauce. Heat a small skillet with hot sauce, butter, Worcestershire, cayenne, salt and pepper. Whisk until melted and everything is combined. Set aside until use.
- Get your mixture ready. In a mixing bowl, shred your cooked chicken and add in the bowl. Then toss in your sliced green onions, buffalo wing sauce, ranch dressing, salt, pepper, garlic or onion powder, shredded cheddar cheese and softened cream cheese. Toss to completely combine into one mixture.
- Make your egg rolls. Take a small bowl of water and brush all sides of your egg roll wrapper. Place your buffalo chicken filling off to the side of your egg roll and roll over to seal. Then take both sides of the egg roll wrapper and cover the sealed area, and then fold over until completely wrapped and covered.
- Fry! In the meantime, you can start to heat up your neutral oil in a deep skillet for frying.
- When all your egg rolls are prepped, fry on medium to medium low heat until completely crispy, and the egg roll wrappers are cooked through and are golden brown. Fry in batches to not overcrowd the ban. We don’t want to fry this on high since it will burn and crisp only the outside of the wrapper, without fully frying all parts of the inside wrapper as well.
- Set aside on paper towels.
- Serve with dipping sauces of choice (we are using buffalo sauce and ranch), finish with celery, carrots and chopped parsley to garnish.
These look so good! Rather than deep frying them, could you air fry?
Yes! Place the egg rolls (already wrapped with the filling from the steps) in the air fryer basket and 400-425 degrees for about 15-20 minutes until golden brown, and all the insides fo the wrapper are cooked and crispy. Maybe flipping halfway through if you feel it needs it! 🙂
Awesome! Thank you so much!!