Buffalo Chicken Egg Rolls are crispy, creamy, and spicy—everything you want in a finger food. Perfect for game days, parties, or any snack craving, they’re easy to make and guaranteed to impress.
Let me walk you through how to make these beauties step by step, plus throw in some tips, tricks, and answers to FAQs along the way. Sound good? Let’s get rolling (literally).
Why Buffalo Chicken Egg Rolls Are So Good
Okay, here’s the deal: these egg rolls combine everything we love about buffalo chicken wings—spicy, creamy, tangy goodness—with the satisfying crunch of an egg roll wrapper. Plus, no sticky fingers! (Looking at you, traditional wings.) They’re portable, easy to eat, and the perfect mix of comfort food and a little gourmet flair. Pair them with a side of blue cheese or ranch dressing, and you’ve got yourself an appetizer that’s guaranteed to disappear in minutes. Oh, and they’re great for impressing guests without spending hours in the kitchen.
What Makes These Egg Rolls Special
These aren’t your average egg rolls. They take everything you love about buffalo chicken wings and wrap it up in a crispy, crunchy shell. Perfectly spicy, creamy, and packed with flavor, they’re a unique twist on a classic appetizer that will have everyone talking.
Why They’re a Must-Try for Any Occasion
Whether you’re hosting a game day party, attending a potluck, or just looking for a snack to enjoy at home, these egg rolls fit the bill. They’re easy to make, fun to eat, and pair beautifully with all your favorite dips and sauces. Plus, they’re endlessly customizable, so you can tweak them to suit your preferences.
Ingredients You’ll Need
Let’s keep it simple. These Buffalo Chicken Egg Rolls are all about bold flavors and easy-to-find ingredients. Here’s the lineup:
- Vegetable oil (for frying) – Nothing fancy here; just make sure you’ve got enough to fully submerge the egg rolls.
- ounces cream cheese (room temperature) – The creamy base that ties everything together.
- cup hot sauce (I use Frank’s Red Hot) – Classic buffalo flavor in a bottle.
- teaspoon chili powder – A little extra kick never hurt anyone.
- Salt and pepper – To taste, because seasoning is key.
- cups shredded cooked chicken – Rotisserie chicken works like a charm here.
- cup shredded carrots – Adds a touch of sweetness and crunch.
- cup shredded cabbage – For that extra texture and balance.
- egg roll wrappers – The crispy shell that holds all the magic inside.
- Blue cheese or ranch dressing (for dipping) – Because it’s not buffalo chicken without one of these.
Step-By-Step Instructions
Making Buffalo Chicken Egg Rolls might sound fancy, but trust me, it’s easier than it looks. Here’s how to do it:
1. Prep the Filling
First things first: grab a large mixing bowl. Combine the cream cheese, hot sauce, chili powder, and a pinch of salt and pepper. Mix it until it’s smooth and creamy. (Pro tip: if your cream cheese isn’t soft enough, pop it in the microwave for 10 seconds.)
Next, toss in the shredded chicken, carrots, and cabbage. Stir until everything is evenly coated with that spicy, creamy sauce. This step is where the magic starts. The filling should smell so good you’ll want to grab a spoon and dig in—but hold on, it gets even better.
2. Assemble the Egg Rolls
Lay an egg roll wrapper on a flat surface in a diamond shape (like you’re looking at a kite). Place about 2 tablespoons of filling in the center. Fold the bottom corner up over the filling, then fold in the sides, and roll it up tightly. Use a little water to seal the edges so everything stays put. Repeat with the rest of the wrappers and filling. You’ll be a wrapping pro by the third one—promise.
3. Fry to Crispy Perfection
Heat about 2 inches of vegetable oil in a deep skillet or pot until it reaches 350°F. Carefully add the egg rolls to the oil, a few at a time, and fry for 2-3 minutes on each side or until golden brown. Transfer to a paper towel-lined plate to drain any excess oil. The smell of these frying alone is enough to make everyone in your house come running.
Tips for Buffalo Chicken Egg Roll Success
- Don’t Overfill the Wrappers: Trust me, less is more here. Too much filling makes it harder to seal and could lead to messy frying situations.
- Test the Oil Temperature: If you don’t have a thermometer, drop a small piece of wrapper into the oil. If it sizzles and starts to crisp, you’re good to go.
- Keep Them Warm: If you’re frying in batches, pop the finished egg rolls into a 200°F oven to keep them warm and crispy while you finish the rest. This trick ensures they’re all piping hot when it’s time to serve.
- Serve Immediately: These egg rolls are best when they’re fresh out of the fryer—crispy, hot, and oh-so-delicious. Trust me, they won’t last long on the plate anyway.
What to Serve with Buffalo Chicken Egg Rolls
The obvious choice? Blue cheese or ranch dressing. These two classics bring out the bold buffalo flavor and add a creamy, cooling contrast to the spice. But if you’re feeling adventurous, try pairing them with celery sticks, extra hot sauce, or even a drizzle of honey for a sweet and spicy twist. Want to get fancy? Whip up a garlic aioli or a tangy yogurt-based dip for something a little different. Either way, you can’t go wrong.
Craving lunch ideas? Check out the flavorful Pesto Chicken Sandwich or bold BBQ Chicken Nachos—both are guaranteed to satisfy!
How to Store and Freeze Leftovers
Storing leftover egg rolls properly ensures they stay crispy and delicious. Let them cool completely, then place them in an airtight container and store in the fridge for up to 3 days. For longer storage, freeze them individually on a baking sheet before transferring to a freezer bag. Reheat them in an oven for the best results.
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Buffalo Chicken Egg Rolls
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
Description
Buffalo Chicken Egg Rolls are crispy, creamy, and spicy. Perfect for game days, parties, or snack cravings, they’re easy to make and guaranteed to impress!
Ingredients
- Vegetable oil for frying
- 8 ounces cream cheese, room temperature
- ⅓ cup hot sauce (e.g., Frank’s Red Hot)
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cooked chicken
- ⅔ cup shredded carrots
- ⅔ cup shredded cabbage
- 12 egg roll wrappers
- Blue cheese or ranch dressing for dipping
Instructions
- Prep the Filling: Combine cream cheese, hot sauce, chili powder, salt, and pepper until smooth. Add chicken, carrots, and cabbage. Mix thoroughly.
- Assemble: Place filling on egg roll wrappers. Fold tightly and seal with water.
- Fry: Heat oil to 350°F. Fry egg rolls for 2-3 minutes on each side until golden brown.
Notes
- For a healthier version, bake at 400°F for 15-20 minutes.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: ~200 per serving
- Sugar: ~1g
- Sodium: ~400mg
- Fat: ~10g
- Saturated Fat: ~4g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~15g
- Fiber: ~1g
- Protein: ~10g
- Cholesterol: ~35mg
Keywords: buffalo chicken egg rolls, crispy appetizers, party snack, spicy chicken rolls
FAQs About Buffalo Chicken Egg Rolls
Absolutely! Preheat your oven to 400°F. Place the assembled egg rolls on a baking sheet lined with parchment paper. Brush them with a little oil and bake for 15-20 minutes, flipping halfway through, until golden and crispy. They won’t be quite as crunchy as fried ones, but still super tasty. It’s a great option if you’re looking to cut back on oil.
You bet. Assemble the egg rolls, then place them in a single layer on a baking sheet and freeze for about an hour. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to cook, fry them straight from the freezer—just add an extra minute or two to the cooking time. These make a fantastic make-ahead snack for parties or lazy weekend cravings.
If you have leftovers (which, let’s be real, is rare), reheat them in the oven at 375°F for about 10 minutes. Avoid the microwave unless you’re okay with soggy egg rolls. A quick reheat in the oven restores some of that crispy glory they had fresh out of the fryer.
Of course! Add some shredded cheese for extra gooeyness, swap the cabbage for chopped celery, or even throw in some cooked bacon. The possibilities are endless. Want to turn up the heat? Add a dash of cayenne or diced jalapeños to the mix. This recipe is super flexible, so get creative.
Rotisserie chicken is ideal because it’s already cooked and shredded, saving you time. However, you can also use leftover grilled or baked chicken. Just make sure it’s shredded or finely chopped for the best texture.
Absolutely! While homemade dips are fantastic, store-bought ranch or blue cheese dressing works perfectly here. You can even try spicy aioli or garlic hummus for a twist.
Final Thoughts
Buffalo Chicken Egg Rolls are everything you want in a snack: crispy, creamy, spicy, and just plain fun to eat. Whether you’re whipping these up for a party or just treating yourself (because you deserve it), they’re a guaranteed crowd-pleaser. The combination of buffalo chicken and crunchy egg roll wrappers is pure genius—and your taste buds will agree.
So, grab those egg roll wrappers and let’s make something amazing. Trust me, once you try these, you’ll never look at appetizers the same way again. And don’t forget the dipping sauce—ranch or blue cheese, the choice is yours! Got leftovers? Lucky you. These egg rolls are just as good the next day (if you reheat them right).
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