Buffalo Chicken Egg Rolls (Printable version)
Crispy fried rolls filled with buffalo-spiced chicken, gooey mozzarella and blue cheese for zesty, shareable bites.
# What you'll need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup buffalo wing sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup crumbled blue cheese
05 - 1/2 cup finely chopped celery
06 - 1/4 cup finely chopped green onions
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 egg, beaten (for sealing)
11 - Vegetable oil, for frying
# Directions:
01 - In a large mixing bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, celery, green onions, garlic powder, and black pepper. Mix until all ingredients are well incorporated.
02 - Place an egg roll wrapper on a flat surface with a corner facing you. Spoon 2 to 3 tablespoons of the chicken mixture onto the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the opposite corner. Brush the top corner with the beaten egg to seal the roll securely.
04 - Continue filling, rolling, and sealing the remaining wrappers until all of the chicken filling is used.
05 - In a deep pot or deep fryer, heat 2 inches of vegetable oil to 350°F (175°C).
06 - Working in batches, carefully add egg rolls to the hot oil and fry for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Remove with tongs and drain on paper towels.
07 - Serve egg rolls warm, accompanied by ranch or blue cheese dressing for dipping.
# Expert Advice:
01 -
- You get all the fiery, tangy flavors of buffalo wings—without the sticky fingers.
- The cheesy, melty center inside crisp wrappers is impossible to resist when served hot.
02 -
- If your oil is too cool, the wrappers absorb it and turn greasy instead of crispy—temperature makes all the difference.
- Mixing the filling while the chicken is still slightly warm helps the cheese melt into everything for a better bite.
03 -
- Never overstuff the wrappers—less is more when you want them to seal tightly and fry evenly.
- A wire rack is better than paper towels for keeping the rolls crisp after frying.