Buffalo Chicken Egg Rolls: Crispy & Easy Appetizer

Are you tired of biting into what should be a glorious, crispy egg roll, only to be met with a sad, soggy, grease-laden disappointment? Oh, I’ve been there! For years, I struggled to achieve that perfect golden crunch at home. Egg rolls were my nemesis! But after countless experiments and a little kitchen trial-and-error, I finally cracked the code. And trust me, this trick makes all the difference.

Get ready to say goodbye to limp wrappers and hello to the most incredibly crispy Buffalo Chicken Egg Rolls you’ve ever made! These aren’t just any egg rolls; they’re packed with that irresistible spicy buffalo chicken flavor and gooey cheese, all wrapped up in a shell that shatters with every bite. They’re the ultimate crowd-pleaser, perfect for game day, parties, or just a fun weeknight appetizer.

The best part? They come together faster than you might think. With just a few simple ingredients and my tried-and-true frying technique, you can have these hot, delicious, and perfectly crispy Buffalo Chicken Egg Rolls ready to devour in about 30 minutes total time.

Why You’ll Love This Crispy Buffalo Chicken Egg Roll Recipe

Beyond the obvious appeal of anything featuring buffalo chicken and cheese, these egg rolls have specific qualities that make them a guaranteed hit:

• Ultimate Crispy Texture: Thanks to the frying method we’ll go over, you get that desirable golden-brown, super-crisp wrapper every single time.
• Packed with Flavor: Tangy, spicy buffalo sauce mixed with tender shredded chicken and melty cheese is a flavor combination that’s hard to beat.
• Quick to Make: From start to finish, you’re looking at just 30 minutes. Ideal for last-minute cravings or impromptu gatherings.
• Simple Ingredients: You only need a handful of common items to bring these to life.
• Adaptable: While we love the classic, it’s easy to tweak the spice level or cheese blend to suit your preference.

Gathering Your Ingredients for Buffalo Chicken Egg Rolls

Creating the perfect filling for these crispy delights starts with sourcing good-quality ingredients. The beauty here is the simplicity – you don’t need a long list to achieve maximum flavor. The magic happens when these few key components come together.

At the heart of the filling is cooked shredded chicken. This is a great recipe for using up leftover roasted or boiled chicken. About two cups is the perfect amount to fill 8 to 10 egg rolls generously. You want the chicken shredded finely enough that it distributes well but still provides texture.

Next is the signature flavor: buffalo sauce. A half cup provides that classic tangy heat. Choose your favorite brand and heat level – whether you prefer mild, medium, or hot, the amount can be adjusted slightly to make these egg rolls perfectly suited to your taste buds. This is what transforms simple chicken into the beloved Buffalo flavor we all know and love.

To balance the spice and add gooey deliciousness, we incorporate one cup of shredded cheese. Mozzarella is a classic for its melting capabilities, creating those satisfying cheese pulls. Monterey Jack is another excellent choice, offering a slightly richer, creamier melt. A blend of both works wonderfully too!

The vessel for all this goodness is the egg roll wrapper. You’ll need about 10 to 12 wrappers. These are typically found in the refrigerated section of most grocery stores, often near the produce or tofu. Ensure they are fresh for best results. Plain water is also needed to help seal the wrappers tightly before frying.

Finally, the key to that sought-after crispiness is the frying oil. You’ll need 2 to 3 cups of vegetable oil or any other neutral oil with a high smoke point, such as canola or peanut oil. The amount needed depends on the size of your pan, as you want enough oil to submerge the egg rolls about halfway to ensure even cooking and browning.

• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1 cup shredded mozzarella or Monterey Jack cheese
• 10-12 egg roll wrappers
• Water for sealing
• 2-3 cups vegetable oil or other neutral oil for frying

Crafting Your Buffalo Chicken Egg Rolls: Step-by-Step

Let’s walk through the process of turning these simple ingredients into golden, crispy perfection. The wrapping technique is straightforward, and the frying requires a little attention to detail, but I promise, the results are absolutely worth it!

1. Prepare the Flavorful Filling: Begin by taking your cooked, shredded chicken and placing it in a medium-sized mixing bowl. Pour the buffalo sauce over the chicken and add the shredded cheese. Gently mix everything together. You want to make sure the chicken is thoroughly coated in the sauce and the cheese is evenly distributed throughout the mixture. This ensures every bite is packed with that delicious Buffalo flavor and cheesy goodness.
2. Get Ready to Roll: Lay out one egg roll wrapper on a clean, dry surface. Position it so that one corner is pointing directly towards you, like a diamond shape. This orientation makes the rolling process much easier and helps create a neat, tight egg roll.
3. Add the Heart of the Egg Roll: Scoop about 2 to 3 tablespoons of your prepared buffalo chicken and cheese filling. Place this filling just below the center of the diamond, closer to the corner that’s pointing towards you. Avoid overfilling, as this can make rolling difficult and potentially cause wrappers to burst during frying.
4. Master the Fold: Take the bottom corner of the wrapper (the one pointing towards you) and fold it snugly up and over the filling. Then, fold in the two side corners towards the center. The wrapper should now look somewhat like an envelope with the filling enclosed in the bottom flap.
5. Seal the Deal: To seal the egg roll, moisten the top corner edge of the wrapper with a little water. You can use your finger dipped in a small bowl of water for this. Now, starting from the bottom where you folded the first corner, roll the wrapper up tightly towards the moistened top corner. The water acts like glue, sealing the roll completely. Repeat this rolling and sealing process with the remaining filling and wrappers until you’ve assembled all your egg rolls.
6. Heat the Frying Oil: Pour the vegetable or neutral oil into a large, heavy-bottomed skillet or pot. You need enough oil so that the egg rolls can be submerged about halfway. Place the skillet over medium-high heat. The absolute key to preventing soggy, greasy egg rolls and achieving perfect crispness is getting the oil to the correct temperature and keeping it there. You are aiming for 350°F (175°C). Using a kitchen thermometer to monitor the oil temperature is highly recommended. Don’t guess!
7. Fry in Batches: Once the oil reaches 350°F, carefully add 3 to 4 egg rolls to the hot oil. It’s critical not to overcrowd the pan. Frying in small batches allows the oil temperature to remain stable and high enough for quick, even cooking and that desirable crisp texture. Overcrowding cools the oil down rapidly, leading to the dreaded greasy and soggy results we’re trying to avoid.
8. Achieve Golden Perfection: Fry the egg rolls for about 3 to 5 minutes per batch. Use tongs to turn them occasionally so they brown evenly on all sides. You’ll know they’re ready when they are a beautiful golden brown color and appear visibly crispy.
9. Drain for Crispness: Once a batch is done frying, use tongs to carefully remove the hot egg rolls from the oil. Immediately transfer them to a plate that you’ve lined with paper towels. The paper towels will help absorb any excess oil, which is another simple but crucial step in ensuring your egg rolls stay wonderfully crispy and aren’t greasy.
10. Repeat and Serve: Before frying the next batch, allow the oil temperature to return to 350°F (175°C). This usually only takes a minute or two. Repeat steps 6 through 8 until all the egg rolls are fried. Serve these Buffalo Chicken Egg Rolls hot! They are fantastic on their own, but they are absolutely divine when served with a side of ranch or blue cheese dressing for dipping. Enjoy that satisfying crunch!

Tips for Perfect Buffalo Chicken Egg Rolls Every Time

Want to guarantee success and make these crispy egg rolls your signature appetizer? Here are a few pro tips to keep in mind:

• Shredded Chicken Prep: If you’re not using leftover chicken, boiling chicken breasts or rotisserie chicken are both great options. Make sure the chicken is fully cooled before mixing it with the sauce and cheese to prevent the filling from getting too watery.
• Don’t Skimp on Oil Temp: Seriously, this is the most important tip. Too cool oil = soggy egg rolls. Invest in an inexpensive digital thermometer if you don’t have one. Maintain that 350°F (175°C) like it’s your job!
• Wrap Tightly: A tight roll helps prevent the filling from leaking out during frying. The diamond method and rolling snugly are key. Don’t rush the sealing step with water either – a good seal is crucial.
• Cheese Choice Matters: While mozzarella and Monterey Jack are great for melting, avoid cheeses with very high moisture content or crumbly textures that could escape the wrapper.
• Flavor Boost: Want a little extra? Mix a touch of garlic powder or a dash of onion powder into the chicken filling before adding the sauce and cheese. For added creaminess, you could swirl in a tablespoon or two of softened cream cheese, but be careful not to make the filling too wet.
• Make Ahead: You can assemble the egg rolls up to a few hours in advance. Place them in a single layer on a baking sheet, cover them loosely with plastic wrap, and refrigerate. Let them sit at room temperature for 10-15 minutes before frying.
• Dipping Diversity: While ranch and blue cheese are classics, get creative! Consider a creamy avocado dip, a simple sour cream and chive mix, or even a sweet chili sauce for contrast, similar to what might accompany crispy sweet chili bites.

What to Serve With Your Buffalo Chicken Egg Rolls

These crispy, spicy appetizers are fantastic on their own, especially with those essential dipping sauces like ranch or blue cheese dressing. But they also make a great addition to a larger spread or even a fun, lighter meal. For a game day feast, pair them with other finger foods. If serving as part of a meal, they go well with a simple easy kale salad or some crispy roasted vegetables like crispy roasted Brussels sprouts to balance the richness. They’re also a stellar appetizer before a main course like juicy grilled chicken, or even alongside other fried favorites like crispy fried shrimp if you’re having a fry night!

Your Buffalo Chicken Egg Roll Questions Answered (FAQ)

Let’s tackle some common questions you might have about making these delicious, crispy egg rolls.

Can I bake these Buffalo Chicken Egg Rolls instead of frying them?

While the recipe provided focuses on frying for that truly superior, crackling crispiness (the trick to avoiding sogginess!), you can bake them. For baking, preheat your oven to 400°F (200°C). Lightly brush or spray the assembled egg rolls with oil. Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. The texture won’t be exactly the same as deep frying, but they will still be delicious. For an even crispier baked option, consider an air fryer! Preheat to 375°F (190°C), lightly oil the egg rolls, and air fry for 8-12 minutes, flipping halfway, until golden and crispy.

What’s the best type of chicken to use?

Any cooked chicken works! Leftover rotisserie chicken is incredibly convenient. You can also boil or bake chicken breasts or thighs seasoned with just salt and pepper, then shred them once cooled. Just make sure it’s fully cooked and shredded finely enough to mix easily with the other filling ingredients.

Can I make the filling spicier or milder?

Absolutely! The beauty of buffalo sauce is its versatility. To make it spicier, simply add a little more buffalo sauce to the filling, or stir in a pinch of cayenne pepper or a dash of hot sauce. To make it milder, use a mild buffalo sauce or reduce the amount slightly. You could also add a bit more cheese or a dollop of sour cream or cream cheese to the filling to mellow the heat, though be mindful of making the filling too moist.

How should I store and reheat leftover egg rolls?

Let the egg rolls cool completely before storing them. Place them in an airtight container in the refrigerator for up to 3-4 days. To reheat and regain some crispiness, the best methods are using an air fryer or oven. Air fry at 350°F (175°C) for 5-7 minutes, or bake in a preheated oven at 375°F (190°C) for 10-15 minutes, until heated through and crispy again. Microwaving is not recommended as it will make them soggy.

Can I freeze these Buffalo Chicken Egg Rolls?

Yes! You can freeze the assembled, uncooked egg rolls. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 2-3 months. When you’re ready to cook, you can fry them directly from frozen, adding a few extra minutes to the cooking time (about 6-8 minutes per batch), ensuring the internal temperature is safe. The oil temperature and frying in small batches remain crucial when frying from frozen.

Enjoy Your Homemade Buffalo Chicken Egg Rolls!

There you have it! My secret to perfectly crispy Buffalo Chicken Egg Rolls, shared with you. No more disappointing sogginess, just incredible flavor and satisfying crunch. These are guaranteed to disappear quickly whenever you make them, so consider making a double batch!

Give this recipe a try and experience the difference the right oil temperature and technique make. I’d love to hear how yours turn out! Leave a comment below, rate the recipe, or share a photo on social media. Happy cooking!