Buffalo Chicken Egg Rolls (Printable)
Crispy buffalo chicken egg rolls with mozzarella and blue cheese, fried golden and served with ranch or blue cheese.
# What You'll 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
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 large egg, beaten
11 - Vegetable oil for frying
# How-To Steps:
01 - In a large bowl, mix shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese, celery, green onions, garlic powder, and black pepper until evenly combined.
02 - Lay an egg roll wrapper on a clean surface, oriented with one corner pointing toward you.
03 - Spoon 2 to 3 tablespoons of chicken filling into the center of the wrapper.
04 - Fold up the bottom corner over the filling, fold in both side corners, and roll tightly. Brush the top corner with beaten egg to seal the roll.
05 - Continue filling, rolling, and sealing with the remaining wrappers and chicken mixture.
06 - Pour vegetable oil into a deep-frying pot or deep-fryer to a depth of about 2 inches and heat to 350°F.
07 - Working in batches, fry the egg rolls for 3 to 4 minutes until golden brown and crisp. Remove with tongs and drain on paper towels.
08 - Serve the egg rolls warm with ranch or blue cheese dressing on the side for dipping.
# Expert Advice:
01 -
- You get all the spicy, cheesy goodness of buffalo wings without sticky fingers.
- This recipe has enough crunch and flavor to make even chicken skeptics reach for seconds.
02 -
- The first time I hurried the oil, my egg rolls turned out greasy instead of crisp—patience pays off.
- Swapping in rotisserie chicken can halve your prep time and tastes just as good.
03 -
- Letting the rolls rest a few minutes after frying ensures the centers aren&'t lava hot but still melty.
- Roll tightly and seal well to avoid filling leaks—loose rolls split every time.