If you’re looking for a crispy, cheesy, flavor-packed snack that’s perfect for game day, parties, or just a fun dinner, these Buffalo Chicken Egg Rolls are it. Think spicy buffalo chicken, melty cheese, and crunchy wrappers all rolled into one irresistible bite. The first time I made these for my friends, they disappeared before I even sat down. They’ve been a go-to ever since. If you’re a fan of bold flavors and crave-worthy texture, you’re in for a treat.
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Why You’ll Love These Buffalo Chicken Egg Rolls
These egg rolls have everything going for them. The outside gets golden and crispy while the inside stays creamy, spicy, and full of flavor. They’re easy to prep, even easier to eat, and endlessly customizable. Whether you bake, fry, or air fry them, they turn out delicious every time. Plus, they make the kind of snack that gets people talking. Trust me, once you try them, they’ll be requested at every gathering.
Ingredients You’ll Need
Key Ingredients for the Filling
Here’s what you’ll need to make the buffalo chicken magic happen:
- Shredded cooked chicken (leftover or rotisserie works great)
- Buffalo sauce for that tangy heat
- Cream cheese to make it creamy and hold everything together
- Shredded cheddar cheese for gooey richness
- Green onions for a fresh kick
- Diced celery for a bit of crunch
Note: You can find the printable recipe with exact measurements below.
Optional Add‑Ins and Substitutions
Cheese Swaps and Additions
Not a fan of cheddar? Swap it with mozzarella for a milder melt or pepper jack if you like a little kick. I’ve even tried blue cheese crumbles for that classic buffalo combo, it’s bold but so good. You can mix cheeses too if you’re feeling adventurous.
Veggie Boosts
Want to sneak in more veggies? Shredded carrots add a nice crunch and slight sweetness. You can also toss in chopped spinach or finely diced bell peppers. I’ve done this when trying to use up leftovers, and it always adds great color and texture without overpowering the flavor.
Buffalo Sauce Options
You can use your favorite store-bought buffalo sauce, but if you like to control the heat, mix hot sauce with melted butter to your liking. Frank’s RedHot is a classic choice. For a smoky twist, I’ve mixed in chipotle sauce before, it adds depth and a little surprise kick.
For Wrapping and Cooking
Egg Roll Wrapper Tips
Look for egg roll wrappers in the refrigerated section, usually near the tofu or produce. Keep them covered with a damp towel while assembling so they don’t dry out. Don’t overfill, about 2 tablespoons is perfect. Seal the edges with water to keep everything tucked in while cooking.
Dipping Sauce Ideas
You can’t go wrong with classic ranch or blue cheese dressing. If you’re into heat, try a spicy sriracha mayo or a smoky chipotle dip. Sometimes I mix a little buffalo sauce with sour cream for a quick fix. Feel free to get creative and find your favorite combo!
How to Make Buffalo Chicken Egg Rolls
Step‑by‑Step Instructions
1. Make the Buffalo Chicken Filling
In a large bowl, mix the shredded chicken with buffalo sauce, softened cream cheese, cheddar, green onions, and celery. Stir everything together until it’s creamy and fully coated. You want a thick, scoopable mixture that’s not too runny. I like to taste at this point and adjust the spice level if needed.
2. Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom up over the filling, then fold in the sides. Roll tightly toward the top corner. I usually do a few at once and line them up on a tray before sealing.
3. Seal and Wrap Properly
To seal the wrapper, dip your finger in water and run it along the edges before the final fold. Press gently to seal everything closed. This keeps the filling from leaking while cooking. If you’re new to rolling egg rolls, don’t worry, it gets easier with each one. My first few were wonky, but they still tasted amazing.
4. Choose Your Cooking Method
You’ve got options, you can deep fry for that classic crispy crunch, bake for a lighter version, or use an air fryer if you want quick and easy. I’ve tried them all, and honestly, they’re all delicious in their own way. It just depends on how crispy you want them and how much oil you want to use.
Cooking Options
Deep Frying Instructions
Heat oil in a deep pot to 350°F. Gently drop in a few egg rolls at a time and fry for 3 to 4 minutes until golden brown and crispy. Don’t overcrowd the pot, work in batches. Use a slotted spoon to remove them and place on paper towels to drain. They come out hot, bubbly, and perfectly crunchy.
How to Bake Them
Preheat your oven to 425°F. Place the egg rolls on a baking sheet lined with parchment paper. Lightly brush or spray them with oil for crispiness. Bake for 10 to 12 minutes, flip, then bake another 8 to 10 minutes. They won’t be quite as crunchy as fried, but still golden and tasty with less mess.
Air Fryer Method
Set your air fryer to 400°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket, don’t crowd them. Cook for 10 to 12 minutes, flipping halfway through. They’ll come out golden, crispy, and surprisingly close to fried, with way less oil. This is my weeknight go-to method for sure.
Helpful Tips and Tricks
Tips for Crispy, Flavor‑Packed Rolls
For extra crispiness, don’t skip the oil, whether you’re baking or air frying, a light spray helps a lot. Also, make sure the filling is cool before wrapping, so steam doesn’t soften the wrapper. I sometimes add a pinch of garlic powder or smoked paprika to the filling for a little flavor boost. And if you love spice, add a few drops of hot sauce right into the mix. These little things take the flavor up a notch.
Avoiding Soggy Wrappers
Soggy egg rolls are usually caused by wet filling. Make sure your chicken is well-drained and your veggies aren’t too juicy. If you’re using cream cheese straight from the fridge, let it soften a bit, it blends better and helps hold everything together. Another tip, don’t let wrapped egg rolls sit too long before cooking, or they’ll absorb moisture. I usually prep and cook them right away to keep that perfect crispy shell.
How to Keep Them from Falling Apart
The trick to keeping egg rolls sealed is in the wrapper and the roll. Don’t overfill, it’s tempting, I know, but a little goes a long way. Roll tightly but gently, and always use water to seal the edges. I learned the hard way that skipping the water seal leads to leaks. If a few open during frying, don’t worry, it happens, they’ll still taste amazing and it just gives you an excuse to “taste test” them first.
How to Serve Buffalo Chicken Egg Rolls
What to Serve with Buffalo Chicken Egg Rolls
These egg rolls are packed with bold, spicy flavor, so pairing them with something cool and crisp is a great idea. A crunchy slaw or fresh veggie platter works well, but my favorite pairing is a chilled Broccoli Cauliflower Salad. It balances out the heat and adds a fresh crunch that hits the spot. Add some ranch or blue cheese dip on the side, and you’ve got the ultimate combo everyone will love.
Fun Serving Ideas for Parties and Game Days
Serve these on a big platter with a variety of dipping sauces so everyone can pick their favorite. I like to add celery and carrot sticks around the edge for color and crunch. If you’re hosting a game day, keep them warm in a low oven and let guests help themselves. They also work great cut in half for bite-sized snacks. I’ve even made a mini “egg roll bar” with toppings and dips, a huge hit!
Buffalo Chicken Egg Rolls Nutrition Facts
Calories per Serving
Each buffalo chicken egg roll has about 200 to 220 calories, depending on how you cook them and the amount of cheese used. Air frying or baking cuts down on oil and makes them a bit lighter. They’re surprisingly filling too, two or three can easily make a meal, especially when served with a fresh side or dip.
Ingredient Notes for Health‑Conscious Swaps
Looking to lighten things up? Swap cream cheese for Greek yogurt to cut fat and boost protein. Use low-fat shredded cheese or skip it altogether for a leaner roll. You can also load up on extra veggies like carrots or spinach to stretch the filling and add fiber. And of course, baking or air frying keeps things lighter than deep frying.
How to Store & Reheat For Later
Best Ways to Store Leftovers
Once the egg rolls have cooled completely, store them in an airtight container in the fridge for up to 3 days. I like to separate layers with parchment paper so they don’t stick together. If you’re planning ahead, you can also freeze them, just wrap each one in foil or plastic wrap, then pop them in a freezer bag. They’ll keep well for up to 2 months and are perfect for quick snacks or last-minute appetizers.
Reheating Tips to Keep Them Crispy
To bring back that crispy texture, skip the microwave and go for the oven or air fryer. Reheat at 375°F for about 10 minutes, or until hot and crisp. If you’re in a rush, the air fryer is faster, about 5 to 6 minutes does the trick. I don’t recommend microwaving unless you don’t mind a softer shell. And if they were frozen, no need to thaw, just add a couple of extra minutes to the cooking time.
Frequently Asked Questions
Can I use store‑bought rotisserie chicken?
Absolutely! Rotisserie chicken is one of my favorite shortcuts. It’s already cooked, flavorful, and easy to shred. Just remove the skin and bones, and mix the meat right into your filling. It saves time and adds that juicy, seasoned taste that makes these buffalo chicken egg rolls even better.
How do I keep egg rolls from getting soggy?
The key is to avoid too much moisture in the filling. Make sure ingredients like celery or cream cheese are well-drained and not too wet. Also, don’t let them sit too long before cooking. If you’re baking or air frying, a light oil spray will help keep the outside crispy.
What’s the best way to reheat leftover egg rolls?
The air fryer is hands-down the best option for keeping them crispy, 400°F for about 5 to 6 minutes. The oven works well too, just reheat at 375°F until hot. Avoid the microwave if you can, it tends to make the wrapper soft and chewy instead of crisp.
Can I make these egg rolls vegetarian?
You sure can! Swap the chicken for a mix of sautéed mushrooms, shredded carrots, cabbage, or even plant-based meat. Just make sure the filling isn’t too wet. I’ve tried them with spicy black beans and corn too, super tasty and a great meatless twist that still packs a punch.
Can I freeze buffalo chicken egg rolls before cooking?
Yes, and it’s super handy for meal prep. Lay the assembled (but uncooked) egg rolls on a baking sheet and freeze until solid. Then transfer them to a freezer bag. When you’re ready to cook, bake or air fry straight from frozen, just add a few extra minutes to the cooking time.
What dipping sauces go best with these egg rolls?
Classic ranch and blue cheese are always hits, but don’t stop there. Try spicy mayo, chipotle ranch, or even a honey mustard if you like sweet and spicy. Sometimes I make a quick buffalo-ranch blend for extra kick. It’s fun to mix up a few and let people choose their favorites.
More Easy Chicken Dinner Recipes
If you loved these Buffalo Chicken Egg Rolls, here are a few more chicken recipes to keep the flavor going:
- Bacon Brown Sugar Chicken Tenders: A sweet and savory chicken dish perfect for family dinners.
- Air Fryer Chicken Breast Recipe: Juicy, crispy chicken cooked fast in the air fryer.
- Greek Chicken Meatballs: Flavorful meatballs with Mediterranean herbs and feta.
Buffalo Chicken Egg Rolls
Equipment
- Air Fryer
- Baking Sheet
Ingredients
Buffalo Chicken Filling
- 2 cups shredded cooked chicken
- ⅓ cup buffalo sauce
- 4 oz cream cheese softened
- ½ cup shredded cheddar cheese
- 2 tbsp chopped green onions
- ½ cup diced celery
Assembly
- 8 egg roll wrappers
Instructions
- In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar, green onions, and celery until well mixed.
- Place 2 tablespoons of filling on each egg roll wrapper, fold in the sides, roll tightly, and seal edges with water.
- Preheat air fryer to 400°F and arrange egg rolls in a single layer on the basket.
- Cook egg rolls for 10 to 12 minutes, flipping halfway, until golden brown and crispy.