Buffalo chicken egg rolls are an easy-to-make appetizer that packs a lot of flavour in each bite. These are a twist on egg rolls, using egg roll wraps filled with a Buffalo chicken mixture and deep-fried. They are like having Buffalo wings in an egg roll.
These rolls are a flavourful appetizer that doubles as a snack. We like to have these on hand for Sunday football games and afterschool snacks.
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Ingredients For Buffalo Chicken Egg Rolls
Making these rolls is easy with these ingredients:
- Cooked Chicken.
- Butter.
- Hot sauce. We use Frank’s Red Hot.
- Cream cheese.
- Green onion.
- Egg roll wrappers.
- Vegetable oil for frying.
What Kind Of Chicken Works Best?
We like to use chicken breasts to make this recipe because they shred easily. We cook the chicken, then shred it to make this recipe.
Leftover chicken or precooked rotisserie chicken can also be used to make these Buffalo Chicken Rolls.
How To Serve Buffalo Chicken Egg Rolls
Serve these rolls hot with dipping sauces and a side of cut veggies, like carrots and celery sticks.
For dipping sauces, we like to use blue cheese dressing or ranch dressing. A side of buffalo hot sauce also makes a great dip.
We like to serve them alongside other types of rolls that are made with egg roll wrappers, such as pizza rolls.
Storing Leftovers
Any leftovers should be kept in the fridge in an airtight container. They will stay fresh for up to three days.
They can also be frozen for up to two months.
Reheat the egg rolls in an air fryer or oven until heated through.
Let us know in the comments below if you have made this recipe. We love hearing feedback on our recipes, and it helps others, too.
Buffalo Chicken Egg Rolls
Ingredients
- ½ cup butter
- ⅓ cup hot sauce, we use Frank's Red Hot
- 125 grams cream cheese, cubed into small pieces
- 2 green onions, finely chopped
- 2 pounds cooked chicken, shredded
- 18 egg roll wrappers
- water, a small bowl for sealing the wrappers
- vegetable oil, for frying
Instructions
- In a small pot, melt the butter.
- Whisk in the hot sauce and the cream cheese, heating until the cream cheese is soft and starting to melt.
- Place the shredded chicken in a large bowl and add the melted butter mixture, stirring to coat all the chicken.
- Add 2-3 tablespoons of the chicken mixture to the centre of egg roll wrappers.
- Fold the wrappers over the chicken mixture by folding in two corners to meet in the centre, then fold up the bottom corner, and roll to form an egg roll.
- Heat oil in a large pot to 350℉ to 375℉.
- Cook 3-4 egg rolls at a time until golden, about 3 minutes, turning to brown all sides.
- Remove from oil, and place on a rack or paper towel-lined tray.
- Repeat with remaining egg rolls.
- Serve hot with ranch or blue cheese dressing.
