Buffalo Chicken Egg Rolls (Printable)

Crispy fried egg rolls filled with spicy buffalo chicken, mozzarella, celery and blue cheese for bold, 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 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 egg, beaten (for sealing wrappers)
11 - Vegetable oil, for deep frying

# Directions:

01 - In a large bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese if using, celery, green onions, garlic powder, and black pepper. Mix thoroughly until evenly incorporated.
02 - Place an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 to 3 tablespoons of the filling onto the center. Fold up the bottom corner over the mixture, fold in both sides, and roll tightly. Brush the upper corner with beaten egg to seal the roll securely.
03 - Repeat the folding and sealing process with remaining wrappers and filling, arranging each prepared roll seam-side down.
04 - Pour vegetable oil into a deep pot or fryer to a depth of approximately 2 inches. Heat to 350°F (175°F), verifying temperature with a thermometer.
05 - Gently lower egg rolls into the hot oil in batches, without crowding the pot. Fry for 3 to 4 minutes, turning as needed, until golden brown and crisp. Transfer to paper towels to drain excess oil.
06 - Arrange egg rolls on a platter and serve warm, accompanied by ranch or blue cheese dressing for dipping.

# Expert Suggestions:

01 -
  • These egg rolls pack all the flavors of buffalo wings into a crispy, mess-free finger food, and that’s a little magic when hosting.
  • You can make the filling ahead and fry to order—friends arriving late? No problem, you’ll look like a kitchen hero.
02 -
  • If the oil isn’t hot enough, your egg rolls soak up oil and go soggy—trust the thermometer.
  • Let the filling cool slightly before rolling to keep wrappers sturdy and prevent tearing.
03 -
  • Prepping all the filling ingredients before you start rolling saves so much mess and time later.
  • Sealing the wraps tightly and letting them rest 5 minutes before frying helps avoid mid-fry explosions.

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