Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls are the party food you didn’t know you needed! These crispy crunchy rolls are filled with a perfectly spicy and cool buffalo chicken and blue cheese mixture you are going to love!

On a roll

You will be on a roll when you start making these delicious egg rolls filled with a simultaneously spicy AND cool buffalo chicken and blue cheese filling. Once you get all them all rolled up, which only takes about 15 minutes, these bad boys will come together super quickly. They are PERFECT for parties and sports events!

Tips for making buffalo chicken egg rolls

I make my shredded chicken in the instant pot! You just add the chicken (2-3 breasts, depending on size), season liberally, and add 1 cup chicken broth or water. Cook on high for 10 minutes and let natural release for 5 before you release all the way. I follow this recipe by Gimme Some Oven.

Make yourself a little rolling station, with your filling, a little bowl of water, and a good space to lay out and roll up your egg rolls!

You have GOT to make some blue cheese dipping sauce for these! I used this recipe from Tastes of Homemade.

ingredients you’ll need

• Shredded Chicken
• Buffalo Sauce: I use Frank’s RedHot Buffalo Sauce
• Blue Cheese
• Cream Cheese
• Mozzarella Cheese
• Celery
• Water (for rolling)
• Egg Roll Wrappers: I used Nasoya

How to make buffalo chicken egg rolls

In a medium bowl, combine shredded chicken, cream cheese, blue cheese, mozzarella, buffalo sauce, celery and celery. Set up a rolling station with your bowl of mix, wrappers, and small bowl of water.

Wrap them up! Lay out one wrapper with the corner facing you (see below for photos). Place 1/3 cup of mix in the center. Dip your finger in the bowl of water and run it along the edges of the wrapper. Bring the corner closest to you forward and tuck under mix, then fold in the left side to cover the center. Repeat with the right side, the roll up until all of the wrapper is rolled up. Once you have rolled all the buffalo chicken mixture into egg rolls, brush them lightly with oil.

For this recipe I used an air fryer to cook my egg rolls, but you can also bake them in the oven or fry them on the stove. If air frying, place about 4 rolls in at a time and cook at 360°F for 8-11 minutes, flipping half way through. For the oven, bake at 400°F for 10-12 minutes. If using a frying pan on the stovetop, fill with about 2 inches of oil and heat on medium. Test the oil by splashing a few drops of water in. If it sizzles it’s ready, and you can place a couple of egg rolls in and fry, flipping over after a couple minutes, until golden brown.

Other great party foods you’ll love!

• Blackened Shrimp Tacos
• Coffee Brownies
• Thai Tea No Churn Ice Cream

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5 from 9 votes

Buffalo Chicken Egg Rolls with Blue Cheese Dip

Buffalo Chicken Egg Rolls are the party food you didn't know you needed! These crispy crunchy rolls are filled with a perfectly spicy and cool buffalo chicken and blue cheese mixture you are going to love!

Course Appetizer, Dinner, Side Dish, Snack

Cuisine American

Keyword buffalo chicken, buffalo chicken egg rolls, egg rolls, party food

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 15 rolls

Cost $10

Equipment

• either air fryer/ baking sheet for oven/ or medium saucepan for stovetop

Ingredients

• 2 cups shredded chicken
• 4 ounces cream cheese softened
• 1/2 cup blue cheese crumbled
• 1/2 cup mozzarella cheese shredded
• 2 celery stalks chopped
• 1/4 cup buffalo sauce

Instructions

• In a medium bowl, combine shredded chicken, cream cheese, blue cheese, mozzarella, buffalo sauce, celery and celery.
• Set up a rolling station with your bowl of mix, wrappers, and small bowl of water.
• Wrap them up! Lay out one wrapper with the corner facing you (see in blog above for photos). Place 1/3 cup of mix in the center. Dip your finger in the bowl of water and run it along the edges of the wrapper.
• Bring the corner closest to you forward and tuck under mix, then fold in the left side to cover the center. Repeat with the right side, the roll up until all of the wrapper is rolled up.
• Once you have rolled all the buffalo chicken mixture into egg rolls, brush them lightly with oil.
• For this recipe I used an air fryer to cook my egg rolls, but you can also bake them in the oven or fry them on the stove. For air frying, place about 4 rolls in at a time and cook at 360°F for 8-11 minutes, flipping half way through
• For the oven, bake at 400°F for 10-12 minutes. If using a frying pan on the stovetop, fill with about 2 inches of oil and heat on medium. Test the oil by splashing a few drops of water in. If it sizzles it's ready, and you can place a couple of egg rolls in and fry, flipping over after a couple minutes, until golden brown.

Notes

I make my shredded chicken in the instant pot! You just add the chicken (2-3 breasts, depending on size), season liberally, and add 1 cup chicken broth or water. Cook on high for 10 minutes and let natural release for 5 before you release all the way. I follow this recipe by Gimme Some Oven.

Make yourself a little rolling station, with your filling, a little bowl of water, and a good space to lay out and roll up your egg rolls!

You have GOT to make some blue cheese dipping sauce for these! I used this recipe from Tastes of Homemade.