Buffalo Chicken Egg Rolls (Printable Version)
Spicy buffalo chicken and mozzarella in crispy egg roll wrappers - fried or baked for a shareable appetizer.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese
05 - 1/2 cup finely chopped celery
06 - 1/4 cup finely chopped green onions
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper
→ Assembly
09 - 12 egg roll wrappers
10 - 1 large egg, beaten
11 - Vegetable oil, for frying
# How To Make It:
01 - In a large mixing bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, celery, green onions, garlic powder, and ground black pepper. Mix thoroughly to distribute flavors.
02 - Arrange an egg roll wrapper on a clean surface in a diamond orientation. Place 2 to 3 tablespoons of the chicken mixture in the center.
03 - Fold the bottom corner over the filling, then fold in both sides. Roll upward tightly, brushing the top corner with beaten egg to secure the seal.
04 - Continue filling and rolling until all wrappers and filling are used.
05 - Pour vegetable oil to a depth of approximately 2 inches in a deep-frying pot. Heat to 350°F (175°C).
06 - Working in batches, gently lower egg rolls into the hot oil. Fry for 3 to 4 minutes per batch until golden brown and crisp, turning as needed. Transfer to a paper towel-lined tray to drain excess oil.
07 - Serve warm, accompanied by ranch or blue cheese dressing for dipping.
# Expert Suggestions:
01 -
- Cracking into that extra crispy shell with a hit of spicy cheese inside is a friend-approved secret snack victory.
- Anytime I brought these to a game night, people hovered nearby until every last one vanished.
02 -
- The first time I let the oil get too cool, the egg rolls soaked up oil and turned disappointingly soggy—don’t rush that preheat.
- Discovering that baking at a high temp actually creates a satisfying crunch was a weeknight lifesaver on nights I didn’t feel like frying.
03 -
- Keep your workspace organized; juggling wrappers and filling without a plan leads to wrappers drying out fast.
- A double seal of egg wash on the final edge prevents any blowout while frying.