The first time I made these Buffalo Chicken Egg Rolls, they disappeared before I could set the plates down.
They combine everything I love about buffalo chicken — tangy heat, creamy cheese — but wrapped in ultra-crisp egg roll pastry.
If you want a crowd-pleasing appetizer or a quick weeknight dinner that feels indulgent, this recipe delivers every time.
Why You’ll Love This Recipe
- Crispy exterior with a gooey, spicy filling that holds up to dipping.
- Uses simple pantry staples and leftover cooked chicken, so it’s fast to assemble.
- Versatile for parties, game day, or a fun twist on taco night.
- Make-ahead friendly: you can freeze before frying for emergencies.
The texture is a delightful contrast: a thin, brittle shell that shatters on the first bite and gives way to warm, creamy buffalo chicken studded with melted cheddar.
The heat from the buffalo sauce is balanced by the cooling fattiness of cream cheese and the tang of a good ranch or blue cheese dip.
"These were an instant hit at my potluck — crispy, spicy, and ridiculously addictive. 5 stars!" — Jenna R., reader
Key Ingredients
Cooked shredded chicken
Use tender, well-shredded cooked chicken as the base. Boneless skinless rotisserie chicken is a shortcut that adds moisture and flavor. If using leftover roast chicken, remove any large chunks so the filling rolls smoothly.
Buffalo sauce
A good buffalo sauce is the backbone of the flavor. Choose a buttery, balanced sauce—Frank’s RedHot is a reliable classic—but you can adjust the heat by mixing in a little hot sauce or cayenne if you like it hotter.
Cream cheese
Cream cheese adds silkiness and helps bind the filling so it doesn’t leak during frying. Soften it to room temperature for easier mixing and a smoother mouthfeel. Full-fat cream cheese gives the best texture and flavor.
Shredded cheddar cheese
Cheddar adds sharpness and stringy melt factor. Opt for freshly shredded cheddar rather than pre-shredded for better melt and less anti-caking coating, which can inhibit smoothness.
Full ingredient list:
- Egg roll wrappers
- Cooked shredded chicken
- Buffalo sauce
- Cream cheese
- Shredded cheddar cheese
- Oil for frying
- Ranch dressing or blue cheese dressing for serving
Step-by-Step Instructions
Step 1: Make the buffalo chicken filling
In a medium bowl, combine the cooked shredded chicken with buffalo sauce and softened cream cheese.
Stir until the mixture is uniformly coated and creamy; small streaks of cream cheese are okay but aim for a smooth blend.
Pro Tip: If the filling feels too thick, add a teaspoon of buffalo sauce or a splash of milk to loosen it. You’ll know it’s ready when the chicken pieces are evenly sauced and the mixture is scoopable but not soupy.
Step 2: Add cheddar and assemble
Fold shredded cheddar into the chicken mixture so every bite has a hit of melty cheese.
Lay an egg roll wrapper in a diamond shape and place a spoonful of filling near the lower corner.
Pro Tip: Don’t overfill; about 2 tablespoons per wrapper is a good guideline. Overstuffing causes the wrapper to split while frying.
Step 3: Roll and seal the egg rolls
Fold the lower corner over the filling, tuck the sides in, then continue rolling tightly toward the top corner.
Moisten the top edge of the wrapper with a little water to seal the roll and press firmly.
Pro Tip: For an extra-secure seal, use a slurry of 1 teaspoon flour mixed with 2 teaspoons water. You’ll know the seal is good when the wrapper edge holds without popping back open.
Step 4: Heat the oil
Pour oil into a deep pan to a depth of about 1 to 1.5 inches and heat over medium-high until it reaches 350°F (175°C) or a small piece of wrapper sizzles immediately.
Maintain a steady temperature to ensure even browning without burning.
Pro Tip: Use a thermometer for accuracy. If the oil is too cool, egg rolls soak up oil; too hot and they brown too quickly without heating through.
Step 5: Fry until golden and crispy
Fry egg rolls in batches, turning occasionally, until every side is evenly golden brown — about 4 to 5 minutes per batch.
Use tongs to move them carefully and avoid overcrowding the pan, which drops the oil temperature.
Pro Tip: Drain fried egg rolls on a wire rack set over paper towels to keep them crisp. They’ll stay crunchy longer than if piled on paper alone.
Step 6: Serve warm with dressing
Let the egg rolls rest for a minute, then serve hot alongside ranch or blue cheese dressing for dipping.
A squeeze of fresh lime or a sprinkle of chopped scallions brightens the plate.
Pro Tip: If serving to a crowd, keep a few trays warm in a low oven (200°F/95°C) while you finish frying the rest. You’ll know they’re perfectly hot when cheese inside is still melted.
Expert Tips for Success
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Temperature control matters. Use a thermometer to keep oil at 350°F (175°C).
If you don’t have a thermometer, test the oil with a 1-inch cube of bread; it should brown in about 60 seconds. -
Dry the chicken well. If using freshly cooked chicken, pat it dry to prevent the filling from becoming watery and causing the wrapper to sog. Dry chicken also ensures the cream cheese blends without separating.
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Soften cream cheese to room temperature. Softened cream cheese incorporates faster and makes a silkier filling. Cold cream cheese will clump and won’t bind the mixture properly.
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Work on a slightly damp towel. Lay out wrappers on a lightly damp kitchen towel to prevent them from drying out while you’re assembling. Dried wrappers crack and tear when rolled.
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Keep assembled rolls covered. Place built egg rolls on a tray and loosely cover with plastic wrap until ready to fry. This prevents them from drying and keeps the seal pliable.
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Don’t overcrowd the fryer. Fry in small batches to maintain oil temperature. Overcrowding causes uneven cooking and greasy egg rolls.
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Use a neutral oil with a high smoke point. Canola, vegetable, or peanut oil work best for deep frying due to their high smoke points and neutral flavor.
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Test one roll first. Fry a single egg roll to check frying time and oil temperature and tweak if the exterior is browning too quickly or the interior is cold.
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For a lighter crisp, try pan-frying. Heat 2 tablespoons of oil in a skillet and brown each side, then finish in a 400°F (200°C) oven for 8–10 minutes to ensure the filling is hot.
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Safety first: monitor oil carefully and never leave hot oil unattended. Keep a lid nearby to smother flames if necessary.
Storage & Freezing
Refrigerator storage: Cool egg rolls to room temperature before refrigerating.
Store in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or until crisp.
Freezer storage: Freeze un-fried egg rolls on a baking sheet in a single layer until solid, about 1–2 hours.
Once frozen, transfer to a labeled freezer bag for up to 3 months. To fry from frozen, add an extra minute or two to the frying time; do not thaw first.
Reheating cooked egg rolls: Reheat in a 375°F oven for 10–12 minutes, flipping halfway, to restore crispiness.
Avoid microwaving unless you accept a softer wrapper; if you must microwave, finish in a hot skillet or under the broiler for a minute to crisp the shell.
Variations & Substitutions
Buffalo chicken rangoon: Add a teaspoon of finely chopped celery and a pinch of garlic powder to the filling for extra crunch and flavor.
Chicken bacon ranch: Mix in crisp bacon bits and a tablespoon of ranch dressing into the filling. Serve with extra ranch for dipping.
Vegetarian swap: Replace chicken with shredded jackfruit or crumbled firm tofu tossed in buffalo sauce. Add vegan cream cheese and dairy-free cheddar for a plant-based version.
Oven-baked option: Brush each wrapped roll with oil and bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, turning once, until golden and crisp.
Frequently Asked Questions
Q: Can I use store-bought rotisserie chicken?
A: Absolutely. Rotisserie chicken is one of the easiest shortcuts and provides moist, well-seasoned meat. Shred it finely and remove any large chunks or excess skin for even rolling.
Q: How do I prevent egg rolls from bursting while frying?
A: Ensure wrappers are sealed tightly with water or a flour slurry and avoid overfilling. Fry at a steady 350°F and don’t crowd the pan, which can cause oil temperature dips and wrapper stress.
Q: Can I bake these instead of frying?
A: Yes. Brushing the rolls with oil and baking at 425°F until golden will produce a crisp exterior, though it won’t be exactly the same as deep-fried texture. Flip halfway to brown evenly.
Q: What dipping sauce pairs best?
A: Ranch and blue cheese are classic partners for buffalo flavor. For a twist, try a lime crema, chipotle ranch, or a honey-sriracha drizzle to complement the heat.
Q: How do I make them less spicy for kids?
A: Reduce the buffalo sauce and increase cream cheese to mellow the heat. You can also mix in a little mild barbecue sauce for a sweeter, milder profile.
Final Thoughts
These Buffalo Chicken Egg Rolls are simple, flexible, and guaranteed to impress at any gathering.
If you love crispy handhelds with bold flavor, this recipe should be on your short list.
Please leave a star rating in the recipe card below or pin this post to Pinterest so others can find it.
Conclusion
For another version that leans into extra-cheesy filling and assembly tips, check out Lindsey Eats’ Buffalo Chicken Egg Rolls.
If you want a home-cook’s tested walkthrough with step photos, I recommend the clear instructions at Cooking For My Soul’s Buffalo Chicken Egg Rolls.
For a lighter take and nutritional info, see Skinnytaste’s Buffalo Chicken Egg Rolls.
Buffalo Chicken Egg Rolls
Ingredients
Filling Ingredients
- 2 cups Cooked shredded chicken Use tender, well-shredded cooked chicken such as boneless skinless rotisserie chicken.
- 1/2 cup Buffalo sauce Choose a buttery, balanced sauce like Frank's RedHot.
- 8 oz Cream cheese Soften to room temperature for easier mixing.
- 1 cup Shredded cheddar cheese Use freshly shredded cheddar for better melt.
Wrapping and Frying Ingredients
- 12 pieces Egg roll wrappers
- Oil for frying Oil for frying
- 1/2 cup Ranch or blue cheese dressing For serving.
Instructions
Preparation
- Combine the cooked shredded chicken with the buffalo sauce and softened cream cheese in a medium bowl. Stir until uniformly coated.
- Fold in the shredded cheddar cheese.
Assembling the Egg Rolls
- Lay an egg roll wrapper in a diamond shape and place about 2 tablespoons of the filling near the lower corner.
- Fold the lower corner over the filling, tuck the sides in, then continue rolling tightly toward the top corner.
- Moisten the top edge of the wrapper with water to seal.
Frying
- Pour oil into a deep pan to a depth of about 1 to 1.5 inches and heat over medium-high until it reaches 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown, about 4 to 5 minutes per batch.
- Drain fried egg rolls on a wire rack set over paper towels.
Serving
- Serve warm with ranch or blue cheese dressing for dipping.
