Everybody’s favorite finger food goes Asian style! Try this cheesy, crunchy, absolutely BRILLIANT Buffalo Chicken Egg Roll recipe!
All the goodness of Buffalo chicken wings without the bones and without the mess! Our Buffalo Chicken Egg Rolls are crispity, crunchity satisfying bites of appetizer heaven! At just over 100 calories each, these egg roll wrappers are filled with chicken, carrots, green onions, celery, and blue cheese, then pan-fried to a golden-brown perfection!
Easy Appetizers for Every Occasion!
Don’t you love events that feature finger foods? I’m thinking game days, Christmas & New Year’s Eve parties, movie nights, etc. We love appetizers SO much, I often incorporate them into our main meals to make everybody happy!
Our two favorite times for finger foods and apps are the weekend after Thanksgiving and the entire week between Christmas and New Year’s. The big meals are over. Nobody wants to cook, but EVERYBODY wants to eat! And they want to eat fabulous food like these Buffalo Chicken Egg Rolls (which, btw, only take about 20 minutes to make if you use rotisserie chicken meat!) One bite of these babies and you’ll be hooked!
Other Egg Roll Wrapper Recipes
- Air Fryer Cheeseburger Rolls are just what they sound like – a juicy cheeseburger rolled in a crunchy egg roll wrapper!
- Crispy out and cheesy in, Philly Cheesesteak Egg Rolls are the perfect, golden brown, delicious appetizers!
Ingredients
Chicken: Cooked, chopped chicken – you can use precooked, shredded frozen chicken, a rotisserie chicken, leftovers – whatever makes this recipe work for you!
Veggies: We’re sneaking finely chopped green onions, shredded carrots and diced celery into the filling for flavor, texture and nutrition!
Creamy: Blue cheese crumbles and buffalo sauce make the filling more like a buffalo chicken dip – so delish!
Seasoning: We’re adding just a touch of sugar and pepper to the chicken mixture to balance the tanginess of the buffalo sauce and blue cheese.
Shells: Store-bought egg roll wrappers and vegetable or peanut oil for pan-frying. You’re gonna love these!
How to Make Buffalo Chicken Egg Rolls
STEP ONE: In a large mixing bowl, stir the chopped chicken, blue cheese crumbles, green onions, celery, buffalo sauce, sugar, and pepper until evenly combined.
STEP TWO: Cover the bowl with plastic wrap and chill in the fridge for a couple of hours to let the flavors marry together.
STEP THREE: Line a baking pan with parchment, and then set it aside. Once the filling has chilled, lay the egg roll wraps down on a flat surface (you can do them all at once, or one at a time) and add two spoonsful of filling to the center. Fold up the bottom corner, then fold in the two sides (it will look like an envelope), then roll up toward the top corner. Add a bit of water to the top edge before rolling it closed. Seal shut. Lay on the parchment and repeat until all the filling is used up.
STEP FOUR: Add oil to a large pot over medium heat until it reaches 350 degrees F. When the oil is hot, add a few of the egg rolls into the pan to cook, flipping over as they start to brown.
STEP FIVE: When both sides are golden, remove from the pan and place on a paper-towel-lined plate to drain. Repeat until all the Buffalo Egg Rolls are cooked. Serve with your favorite dressing and enjoy!
Tips for Success
- These rolls can also be baked or air fried – just be sure to glaze them with an egg wash so they’ll crisp up nice and golden brown.
- If you’re not a big fan of blue cheese, try adding just a little into some cream cheese – it mellows the tanginess of the blue cheese but is so, so good!
- A rotisserie chicken makes this recipe SUPER fast and easy (or shred up leftover turkey – I’ll bet nobody notices!)
- Don’t skip the “chill” step – this helps the filling and the egg roll wraps cook evenly, giving you perfect results!
- Surprisingly, peanut oil is an excellent oil for frying Buffalo Chicken Egg Rolls.
- Serve with Blue Cheese dressing or Buffalo Dip.
Do Egg Rolls Have to Be Fried?
Shallow pan-frying the Buffalo Chicken Rolls makes them extra rich and crispy – and it’s pretty quick and easy! HOWEVER, you can certainly oven-bake or air-fry this recipe with no problem!
For the Oven: Set to 425 degrees F, line a baking sheet with parchment, place the rolls evenly spaced, and bake for 20 minutes, turning them over halfway through cooking. The egg rolls are ready when the shell is golden brown.
For the Air-Fryer: Preheat the air fryer to 400 degrees F. When hot, place the egg rolls in the basket (leaving room for air to circulate between them) and cook at 400°F until the wrappers are golden and crunchy, about 20 minutes.
Can I Freeze Buffalo Chicken Egg Rolls?
Absolutely! You can mix up the filling and freeze it in an airtight container for up to 3 months, then thaw overnight in the fridge before you fry up fresh egg rolls, OR you can fully cook the egg rolls, then freeze them. Let the cooked egg rolls come to room temperature, then double-wrap in plastic wrap and foil. To reheat, allow them to thaw for a couple of hours on the counter, then reheat in the air fryer at 400°F for 8 minutes or in the oven at 375°F for 12 minutes. Enjoy!
Other Beautiful Buffalo Chicken Recipes
- Baked Buffalo Chicken Bread
- Buffalo Chicken Empanadas
- Cheesy Buffalo Chicken Quesadillas
- Buffalo Chicken Meatballs
- Best Buffalo Chicken Dip
- Buffalo Chicken Pinwheels
*This post originally posted on 10/28/2016.
Ingredients
- 2 cups cooked chicken chopped
- ½ cup shredded carrots
- 4 ounces blue cheese crumbled
- 2 green onions thinly sliced
- 2 stalks celery diced
- ½ cup buffalo sauce
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Mix all ingredients in a bowl and cover with plastic and allow to chill for a couple hours if possible.
- Once ready to roll, lay egg roll wrapper down on flat surface, add 2 small spoonfuls of filling to the center of egg roll wrapper.
- Fold up bottom corner over filling, pull in the two sides and then roll to the top point of the wrapper.
- Add a bit of water along the edge of egg roll wrapper to seal shut.
- Lay on a tray and repeat until all egg rolls are made.
- Add oil to a pan and heat until 350 degrees.
- Add egg rolls and cook, flipping over to cook both sides, until golden brown.
- Remove from oil and place on paper towel lined platter.
- Repeat until all egg rolls are cooked.
- Serve with ranch dressing.
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