Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls are the ultimate game-day appetizer — crunchy, cheesy, and bursting with spicy flavor. I first made these for a Super Bowl party, and they disappeared faster than the halftime show. Think of them as the perfect fusion of bar food favorites: crispy egg rolls stuffed with tangy buffalo chicken and melty cheese, served with a side of cool ranch or blue cheese dressing. You’ll want to make a double batch.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• ½ cup buffalo wing sauce (like Frank’s RedHot)
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella or cheddar cheese
• ¼ cup chopped green onions
• 10–12 egg roll wrappers
• Vegetable oil for frying
• Optional: ranch or blue cheese dressing for dipping

Instructions

1. Mix the Filling: In a large bowl, combine shredded chicken, buffalo sauce, cream cheese, shredded cheese, and green onions. Mix until well blended.
2. Assemble the Rolls: Lay out an egg roll wrapper like a diamond. Place 2–3 tablespoons of filling in the center. Fold in the sides, then roll tightly from the bottom, sealing the edge with water.
3. Fry: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
4. Serve: Serve hot with dipping sauce of choice.

Nutrition Facts

These egg rolls offer high protein and flavor-packed satisfaction, though they’re best enjoyed in moderation if you’re watching fat or sodium intake.

• Servings: 10–12 rolls
• Calories per roll: 150–180 kcal
• Protein: 8–10g
• Fat: 10–12g
• Saturated Fat: 3–4g
• Carbohydrates: 10–12g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 300–400mg

Preparation Time

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

How to Serve

• Appetizer platter: Serve with celery sticks and a trio of dipping sauces.
• Game day snack: Keep warm in the oven until halftime.
• Lunchbox treat: Air-fry extras and reheat for a crunchy next-day meal.
• Potluck hit: Bring a tray with warming instructions and watch them disappear.

Additional Tips

• Make ahead: Assemble the rolls in advance and refrigerate or freeze before frying.
• Air fryer method: Brush rolls lightly with oil and air fry at 375°F (190°C) for 10–12 minutes.
• Spice level: Adjust the heat by using more or less buffalo sauce, or add cayenne for extra kick.
• Cheese swap: Try blue cheese crumbles for an extra tangy twist.
• Keep them sealed: Use water to tightly seal edges to avoid leaks while frying.

Budgeting the Recipe

This recipe uses affordable ingredients like cooked chicken and cheese, making it a party-friendly snack that won’t break the bank. A full batch costs under $10 and feeds a crowd — much cheaper than ordering takeout appetizers.

Frequently Asked Questions

Q: Can I bake these instead of frying?

A: Yes! Brush with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.

Q: Can I freeze Buffalo Chicken Egg Rolls?

A: Absolutely. Freeze before or after cooking. Reheat in an oven or air fryer for best texture.

Q: Can I use canned chicken?

A: Yes, but drain it well. Fresh or rotisserie chicken gives better texture and flavor.

Q: What can I dip them in?

A: Ranch, blue cheese dressing, or even a creamy sriracha mayo work great!

Q: How do I keep them crispy for a party?

A: Keep them in a 200°F (93°C) oven uncovered on a wire rack until serving.

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