Buffalo Chicken Egg Rolls (Printable View)
Crunchy egg rolls with buffalo chicken, mozzarella, and celery - bold, tangy, party-ready.
# 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, optional
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 ground black pepper
→ Egg Rolls
09 - 12 egg roll wrappers
10 - 1 large egg, beaten
11 - Vegetable oil, for frying
# How-To Steps:
01 - In a large mixing bowl, combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese if desired, celery, green onions, garlic powder, and black pepper until thoroughly mixed.
02 - Arrange an egg roll wrapper on a clean surface with one corner facing you. Spoon 2–3 tablespoons of filling onto the center of the wrapper.
03 - Fold the bottom corner over the filling, tuck in the sides, and roll upward tightly. Brush the top corner with beaten egg to seal. Continue with remaining wrappers and filling.
04 - Pour approximately 2 inches of vegetable oil into a deep-frying pot or heavy-bottomed saucepan. Heat oil to 350°F, monitoring with a thermometer.
05 - Working in batches, fry egg rolls in hot oil for 3 to 4 minutes, turning as needed, until golden brown and crisp. Remove with tongs and drain on paper towels.
06 - Arrange egg rolls on a platter and serve warm, accompanied by ranch or blue cheese dressing for dipping.
# Expert Advice:
01 -
- The egg rolls let you enjoy that spicy, melty buffalo filling in a mess-free, hand-held bite.
- This is the one dish that no guest can resist asking for the recipe—it always disappears fast.
02 -
- I once crammed in too much filling and had rolls bursting open—less is more for perfect frying.
- Chilling the filled rolls before frying stops the cheese from leaking out—ten minutes in the fridge makes a world of difference.
03 -
- After rolling, let the egg rolls rest ten minutes before frying—they hold together better and crisp more evenly.
- If you want less mess, bake them on a rack instead of frying; just brush lightly with oil for golden results.