Buffalo Chicken Egg Rolls 🔥🍗: Your Game Day MVP

Hey there, spicy food lover! Let me tell you about Buffalo Chicken Egg Rolls—the crispy, creamy, kick-in-the-tastebuds appetizer that’ll make you the superstar of every party. Picture this: Shredded buffalo chicken, tangy blue cheese, and crunchy veggies wrapped in a golden egg roll wrapper, fried (or baked!) to perfection. Dip ’em in cool ranch or extra buffalo sauce, and boom—flavor explosion! 🎉 I’ve been making these Buffalo Chicken Egg Rolls since college, when my idea of “gourmet” was adding hot sauce to ramen. Today, I’m sharing all my secrets so you can nail this recipe without setting off the smoke alarm. Let’s roll!

Why You’ll Love These Buffalo Chicken Egg Rolls 🔥🍗

Let’s be real: Basic chicken wings are so last season. Your Buffalo Chicken Egg Rolls? They’re portable, packed with flavor, and guaranteed to disappear faster than you can say “touchdown.” Here’s why you’ll make them for every gathering:

• Crowd-pleaser magic. Even non-spice fans beg for seconds.
• Make-ahead friendly. Assemble and freeze—fry when needed!
• Customizable. Bake ’em, air-fry ’em, or go wild with fillings.
• Kid-approved. My niece calls them “spicy crunch tubes.” Close enough.

Plus, I’ve made all the mistakes so you don’t have to. (RIP to the batch I forgot to seal—oil everywhere. My kitchen looked like a crime scene.)

Ingredients for Buffalo Chicken Egg Rolls 🔥🍗

Grab these simple staples (swaps in parentheses!):

• 2 cups cooked chicken (shredded rotisserie or leftover grilled!)
• ½ cup buffalo sauce (Frank’s RedHot is my ride-or-die!)
• 1 cup shredded cabbage (coleslaw mix works too!)
• ½ cup shredded carrots (buy pre-shredded—no shame!)
• ¼ cup crumbled blue cheese (or ranch dressing for milder vibes!)
• 12 egg roll wrappers (find them in the refrigerated aisle!)
• Oil for frying (vegetable, canola, or air-fryer spray!)
• Optional extras:
  • Ranch or blue cheese dip (for serving!).
  • Chopped green onions (for garnish!).
  • Pickled jalapeños (for extra heat!).

How to Make Buffalo Chicken Egg Rolls 🔥🍗 (Step-by-Step!)

Step 1: Mix the Filling

1. Shred the chicken with two forks (or your hands—channel your inner caveman!).
2. Toss chicken with buffalo sauce until fully coated. Pro tip: Let it marinate 10 mins for max flavor!
3. Add cabbage, carrots, and blue cheese. Mix gently—don’t smash the cheese!

My disaster story: I once used iceberg lettuce instead of cabbage. It turned into a soggy mess. Stick to cabbage!

Step 2: Wrap Like a Pro

1. Lay an egg roll wrapper diagonally like a diamond.
2. Spoon 2-3 tbsp filling near the bottom corner.
3. Fold bottom corner over filling, tuck tight, fold sides in, then roll upward. Seal with water or egg wash.

Hot tip: Keep wrappers covered with a damp towel—they dry out fast!

Step 3: Fry (or Bake!) to Crispy Perfection

For frying:

1. Heat oil to 350°F (175°C). Use a thermometer—guesswork leads to grease fires!
2. Fry 3-4 rolls at a time 2-3 mins per side until golden. Drain on paper towels.

For baking/air-frying:

1. Brush rolls with oil or spray with cooking spray.
2. Bake at 400°F (200°C) 15-20 mins, flipping halfway.

Step 4: Serve & Conquer

1. Slice diagonally (for ✨fancy✨ presentation!).
2. Serve with ranch, extra buffalo sauce, or celery sticks.

More Relative Recipes:

• Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
• Jalapeño Popper Cheese Ball
• Creamy Reuben Soup
• Butternut Squash Sausage Tortellini Soup
• Strawberry Shortcake Ice Cream Bars

My Top Tips for Perfect Buffalo Chicken Egg Rolls 🔥🍗

1. Squeeze excess moisture from the cabbage to prevent soggy rolls.
2. Don’t overfill! 2-3 tbsp max—or they’ll burst.
3. Freeze uncooked rolls on a tray, then transfer to bags. Fry straight from frozen!
4. Too spicy? Mix buffalo sauce with melted butter to mellow the heat.
5. Gluten-free? Use GF egg roll wrappers or rice paper!

10 Ways to Make It Your Buffalo Chicken Egg Rolls 🔥🍗

• Cheesy twist: Add shredded cheddar or pepper Jack.
• BBQ style: Swap buffalo sauce for BBQ + add bacon bits.
• Veggie-packed: Toss in diced bell peppers or spinach.
• Buffalo cauliflower: Use roasted cauliflower instead of chicken.
• Breakfast version: Add scrambled eggs + breakfast sausage.
• Tex-Mex: Mix in black beans + corn + taco seasoning.
• Ranch lover’s: Use ranch dressing instead of blue cheese.
• Sweet & spicy: Drizzle with honey post-fry.
• Bacon-wrapped: Wrap each roll in bacon before frying.
• Low-carb: Use lettuce wraps instead of egg roll wrappers.

What to Serve with Buffalo Chicken Egg Rolls 🔥🍗

• Cooling dips: Ranch, blue cheese, or Greek yogurt dill.
• Crudité platter: Celery, carrots, and cucumber sticks.
• Game day spread: Nachos, wings, and beer.
• Simple salad: Iceberg wedge with blue cheese dressing.
• Potluck hack: Bring extras—they’ll vanish instantly!

True story: I once brought these to a Super Bowl party. A guy proposed to me. (He was joking… I think.)

FAQs (Your Questions, Answered!)

Q: Can I use wonton wrappers?
A: Yes! Make smaller “buffalo bombs” and adjust cooking time.

Q: How long do leftovers last?
A: 3-4 days in the fridge. Reheat in the oven or air fryer!

Q: Can I make these ahead?
A: Assemble and refrigerate 24 hours before frying.

Q: Too greasy?
A: Drain fried rolls on a wire rack, not paper towels.

Q: No blue cheese?
A: Skip it or use feta!

Why These Buffalo Chicken Egg Rolls 🔥🍗 Beat Basic Wings

Wings are messy and bone-in. Your Buffalo Chicken Egg Rolls are neater, crispier, and pack all that spicy goodness into one bite. Plus, you can eat them with one hand while holding a beer. Priorities.

Final Thoughts

There you have it—my foolproof Buffalo Chicken Egg Rolls 🔥🍗 that’ll make you the legend of game day (or Tuesday night Netflix binges). Remember, cooking’s about fun, not perfection. So if your first roll looks like a burrito gone wrong, laugh it off and dip it in ranch. (I’ve done it. Still delicious.)

Now grab those wrappers, crank up Queen’s “We Will Rock You,” and let’s get rolling! And when your friends ask, “How’d you make these?!” send ’em my way. 😉

Buffalo Chicken Egg Rolls: Irresistible Appetizer

These Buffalo Chicken Egg Rolls are the ultimate finger food! Packed with spicy chicken, gooey cheese, and a bit of crunch, they make a great appetizer or snack. Perfect for game days or any gathering, and super easy to make at home!

Print Recipe Pin Recipe

Servings 10 egg rolls

Ingredients

  

• 1 ½ cups cooked chicken shredded
• ⅓ cup Buffalo sauce
• ½ cup shredded cheddar cheese
• 2 green onions chopped
• 10 egg roll wrappers
• Oil for frying

Instructions

 

• Prepare Filling: In a large bowl, mix the shredded chicken with Buffalo sauce, cheddar cheese, and green onions.
• Assemble Egg Rolls: Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of filling onto the wrapper. Fold the bottom corner up, then fold in the sides, and roll tightly. Use a little water on the edges to seal.
• Fry the Egg Rolls: Heat oil in a skillet to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown, about 2-3 minutes per side.
• Serve: Drain on paper towels and serve hot with ranch or blue cheese dressing.

Notes

Tips:

• For Extra Crunch: Try brushing a little oil on the egg rolls and baking them at 400°F (200°C) for 10-15 minutes instead of frying.