Buffalo Chicken Egg Rolls (Print version)

Crispy egg rolls filled with buffalo-sauced chicken, mozzarella and celery for a spicy, cheesy crowd-pleaser.

# What you 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
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

# Directions:

01 - In a large mixing bowl, thoroughly combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese if using, chopped celery, green onions, garlic powder, and black pepper.
02 - Place an egg roll wrapper on a clean work surface with one corner facing you. Add 2 to 3 tablespoons of chicken filling to the center.
03 - Fold the bottom corner over the filling, then fold over both sides. Roll tightly, brushing the top corner with beaten egg to seal the edge.
04 - Continue filling, folding, and sealing until all wrappers and filling are used.
05 - Pour enough vegetable oil into a deep-frying pot to reach 2 inches in depth. Preheat oil to 350°F.
06 - Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crisp. Remove and drain excess oil on paper towels.
07 - Serve egg rolls warm with ranch or blue cheese dressing for dipping.

# Expert advice:

01 -
  • If you quietly eat just the filling with a spoon before rolling, I won’t tell—promise.
  • Nothing rivals the sheer joy of biting through a crunchy shell to a cheesy, spicy, chicken-packed center.
02 -
  • If the wrappers dry out, they’ll crack instead of rolling—cover the extras with a damp towel and work quickly.
  • Letting the filling cool before rolling prevents soggy spots and gives a tidier, crispier result.
03 -
  • Seal the edges tightly or rogue filling will sneak out while frying—trust me.
  • A light sprinkle of flaky salt just after frying transforms them into something truly bakery-worthy.

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