Buffalo Chicken Egg Rolls

5 from 3 votes

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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. Mixed and tossed with our Yogurt Ranch Dressing.

Buffalo Chicken Egg Rolls

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

Buffalo Chicken Egg Rolls

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.

Buffalo Chicken Egg Rolls

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.

Buffalo Chicken Egg Rolls

Check out the below appetizer recipes for more inspiration!

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Buffalo Chicken Egg Rolls
5 from 3 votes

Buffalo Chicken Egg Rolls

These buffalo chicken egg rolls are delicious! Because nothing is better than chicken, buffalo sauce, ranch, green onions and sharp cheddar.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 15 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.

Nutrition

Calories: 109kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 769mg, Potassium: 48mg, Fiber: 0.05g, Sugar: 1g, Vitamin A: 418IU, Vitamin C: 12mg, Calcium: 18mg, Iron: 0.1mg
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3 Comments

    1. 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! 🙂