Buffalo Chicken Egg Rolls (Print Layout)
Crispy egg rolls stuffed with buffalo chicken, mozzarella and blue cheese; fry or bake for a spicy, cheesy appetizer.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup mozzarella cheese, shredded
04 - 1/2 cup blue cheese, crumbled (optional)
05 - 1/2 cup celery, finely chopped
06 - 1/4 cup green onions, finely chopped
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 large egg, beaten (for sealing)
11 - Vegetable oil, for frying
# Directions:
01 - Combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese (if desired), celery, green onions, garlic powder, and black pepper in a large mixing bowl. Mix thoroughly until evenly incorporated.
02 - Lay one egg roll wrapper flat with a corner facing you. Place 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in both sides. Roll up tightly toward the top, sealing with a brush of beaten egg on the top corner.
03 - Repeat the filling and rolling process with remaining wrappers and chicken mixture until all egg rolls are assembled.
04 - Pour vegetable oil into a deep-frying pot to a depth of about 2 inches and heat to 350°F.
05 - Fry egg rolls in small batches until golden brown and crisp, approximately 3 to 4 minutes per batch. Use tongs to turn as needed. Remove from oil and drain on paper towels.
06 - Serve hot with ranch or blue cheese dressing for dipping.
# Expert Suggestions:
01 -
- Nothing impresses a crowd quite like the surprise combination of gooey cheese, hearty chicken, and crackly wrappers in every bite.
- These are easy to make ahead, which took the stress out of last-minute hosting for me more than once!
02 -
- Don’t overstuff—too much filling and they’ll burst open in the oil, making a mess and wasting all that work.
- I discovered letting them rest for just a minute after frying keeps the cheese molten but less likely to ooze everywhere when you bite in.
03 -
- Dropping a small piece of wrapper into the oil helps you know when it’s ready—the oil should bubble immediately.
- If you want extra crunch, double-wrap your egg rolls; it makes a world of difference when fried.