This Buffalo Chicken Egg Roll recipe is one of those I go back to whenever I need a fun, crowd-pleasing appetizer. I love making these for parties or even for a snack at home. They’re crispy, spicy, and just the right mix of cheesy goodness. You’re going to love them too!

Fun Ways to Change Up Your Buffalo Chicken Egg Rolls

Cheesy Twist: Add some shredded mozzarella or pepper jack cheese to make it extra creamy and cheesy. Kids and cheese lovers will thank you!
Add Some Veggies: Try mixing in finely chopped bell peppers, celery, or even spinach for a bit of extra crunch and nutrition.
Spice it Up: Love a little heat? Add extra hot sauce or toss in some diced jalapeños to make it even spicier.
Ranch Lovers: Drizzle some ranch dressing inside before rolling, or serve these egg rolls with a side of ranch for dipping. Perfect if you’re a ranch fan!
Swap the Chicken: Try using shredded rotisserie chicken or even leftover grilled chicken. It saves time and tastes just as good!
Air Fryer Option: For a lighter twist, try cooking these in an air fryer instead of deep frying. They’ll still turn out crispy without all the oil!

These little twists make it easy to put your own spin on this favorite!

What You’ll Need

2 cups cooked chicken (shredded) – I like using rotisserie chicken for convenience.
1/2 cup buffalo sauce – Add more or less depending on how spicy you want them.
1 cup shredded cheese (cheddar or mozzarella works great).
1/4 cup green onions (chopped) – For a little fresh flavor.
Egg roll wrappers – You’ll need around 10-12.
Oil for frying – Enough to deep fry or you can bake them too.

How Do I Make Them?

Mix up the filling:
In a big bowl, I combine the shredded chicken, buffalo sauce, cheese, and green onions. Make sure everything is well-coated.
Roll the egg rolls:
Take an egg roll wrapper, and place about 2 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold the sides over, and roll up tightly. Wet the edges with a bit of water to seal it.
Cook the egg rolls:
- To Fry: Heat oil in a deep pan to about 350°F. Fry each egg roll for about 2-3 minutes, or until they’re golden brown.
- To Bake: Brush the egg rolls with a little oil, place them on a baking sheet, and bake at 400°F for 12-15 minutes, turning halfway, until golden and crispy.

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Tips for Perfect Egg Rolls

Try not to overfill the wrappers – it makes them harder to roll and might cause them to break.
Let the filling cool slightly if it’s too warm; it helps with rolling and sealing.
If you want to make these ahead, assemble them and freeze uncooked egg rolls. Just pop them into the oven or fry straight from the freezer!

How Do I Store Leftovers?

If I have leftovers, I put them in an airtight container in the fridge for up to 3 days. They reheat well in an oven or air fryer to keep them crispy.

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!

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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.