Save My brother showed up one Sunday with a bag of egg roll wrappers and a container of leftover wings, insisting we could make something out of it. I was skeptical until we rolled that first one and dropped it in the oil. The smell that filled the kitchen, that tangy buffalo heat mixing with the crackle of frying dough, made us both believers. Now these egg rolls show up at every gathering we host, and people actually text ahead to make sure theyre on the menu.
I made a double batch for a playoff party once, thinking Id have leftovers. Within twenty minutes, the platter was empty and my friend Jake was asking if I had more in the freezer. Watching everyone crowd around the kitchen island, dipping and laughing, I realized these werent just snacks. They were the reason people stayed past halftime.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your shortcut here, and the slightly seasoned meat actually adds more flavor than plain poached chicken.
- Buffalo wing sauce: This is what gives the filling its signature tang and heat, so use a brand you actually enjoy eating on wings.
- Shredded mozzarella cheese: Mozzarella melts beautifully and keeps the filling cohesive without overpowering the buffalo flavor.
- Crumbled blue cheese: It adds that classic sharp, funky note that makes buffalo chicken taste complete, but you can swap in cream cheese if blue cheese isnt your thing.
- Finely shredded carrots: They bring a subtle sweetness and a bit of crunch that balances the heat.
- Finely chopped celery: Celery is traditional with buffalo flavors and adds a fresh, crisp texture to the filling.
- Green onions, finely sliced: They add a mild onion bite and a pop of color without being too sharp.
- Garlic powder: A little garlic deepens the savory base and rounds out the spice.
- Freshly ground black pepper: Just enough to add a hint of warmth without competing with the buffalo sauce.
- Egg roll wrappers: These fry up thin and shatteringly crisp, holding everything together without getting doughy.
- Small bowl of water: You need just a dab to seal the wrapper edges so they dont pop open in the oil.
- Vegetable oil, for deep frying: Use a neutral oil with a high smoke point so the egg rolls fry evenly and dont taste greasy.
Instructions
- Mix the Filling:
- In a large bowl, combine the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Stir everything until its evenly coated and the cheese is distributed throughout.
- Prepare the Wrappers:
- Lay one egg roll wrapper on a clean, dry surface with one corner pointing toward you, like a diamond. Place 2 to 3 tablespoons of the chicken mixture in the center, being careful not to overfill.
- Roll Them Up:
- Fold the bottom corner up over the filling, then fold in the left and right corners like youre wrapping a little package. Roll tightly toward the top corner, then dab a bit of water on the tip to seal it closed.
- Repeat:
- Continue with the remaining wrappers and filling until youve rolled all twelve egg rolls. Keep them seam side down on a plate so they dont unroll.
- Heat the Oil:
- Pour vegetable oil into a deep pot or skillet until its about 2 inches deep, then heat it to 350 degrees Fahrenheit. Use a thermometer to check, the oil should shimmer but not smoke.
- Fry in Batches:
- Carefully lower 3 or 4 egg rolls into the hot oil, turning them occasionally with tongs so they brown evenly. Fry for 3 to 4 minutes until theyre golden and crispy all over, then lift them out and drain on paper towels.
- Serve Hot:
- Plate the egg rolls while theyre still warm and crispy, and serve them with ranch or blue cheese dressing on the side for dipping. They taste best right out of the oil.
Save One night, my sister brought her new boyfriend over and he admitted hed never tried blue cheese before. I handed him one of these egg rolls with a side of blue cheese dressing, and he paused mid bite, surprised at how well the tangy, creamy dip worked with the spicy filling. He asked for the recipe before he left, and now I know hes a keeper.
How to Bake Instead of Fry
If you want a lighter version, brush the assembled egg rolls lightly with vegetable oil and arrange them on a parchment lined baking sheet. Bake at 425 degrees Fahrenheit for 15 to 18 minutes, flipping them halfway through so both sides turn golden and crisp. Theyre not quite as shatteringly crunchy as fried, but theyre still delicious and way less messy to clean up.
Customizing the Heat Level
The buffalo sauce you choose sets the heat level, so if you like things mild, go with a classic Franks RedHot, and if you want more fire, pick a sauce labeled extra hot or add a pinch of cayenne to the filling. I once made a batch with half mild and half spicy filling so everyone at the table could pick their adventure, and it worked perfectly.
Serving and Pairing Ideas
These egg rolls are perfect alongside celery and carrot sticks, just like youd serve with traditional wings. You can also set out multiple dipping sauces, ranch, blue cheese, and even a drizzle of honey for people who like a sweet and spicy combo.
- Make a platter with raw veggies and dips for a full buffalo spread.
- Serve them with a cold beer or iced lemonade to balance the heat.
- Freeze any uncooked egg rolls on a baking sheet, then transfer to a bag and fry them straight from frozen when you need a quick snack.
Save These egg rolls have become my go to whenever I want to impress without stressing. Theyre crispy, theyre bold, and they disappear faster than I can fry them.
Recipe FAQs
- → Can I bake these instead of frying them?
Yes, brush the assembled egg rolls lightly with oil and bake at 425°F (220°C) for 15–18 minutes, turning once halfway through for even browning.
- → What type of chicken works best for this filling?
Cooked chicken breast works perfectly, or use rotisserie chicken for convenience. Just shred it finely so it distributes evenly in each egg roll.
- → How do I prevent the egg rolls from falling apart while frying?
Make sure to seal the edges well with water and roll them tightly. Don't overfill them, and ensure the oil is at the correct temperature (350°F) before frying.
- → Can I make these ahead of time?
Yes, assemble the egg rolls and refrigerate them for up to 4 hours before frying or baking. You can also freeze them uncooked for up to 2 months.
- → What dipping sauces pair well with buffalo chicken egg rolls?
Ranch and blue cheese dressing are classic choices. You can also serve them with extra buffalo sauce, garlic aioli, or a cool cucumber yogurt dip.
- → How do I store leftover egg rolls?
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes to restore crispiness.