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Buffalo Chicken Egg Rolls are crispy, golden, and stuffed with a creamy, cheesy, spicy buffalo chicken filling that vanishes the second they hit the game day table. I started making these for Sunday football and now Maddie begs for them every weekend, dunking each one in extra ranch. If you love a bold buffalo bite like our air fryer buffalo chicken tenders, these crunchy egg rolls are about to be your new party MVP.
With a 5 ingredient filling rolled into crispy wrappers, they fry or air fry up golden and are ready to dunk in cool ranch.
Buffalo Chicken Egg Rolls Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 24 minutes
- ⏳ Total Time: 44 minutes
- 🍽️ Serving: 12 egg rolls
- ⚡ Calories: 219kcal
- 🌶️ Flavor Profile: Crispy, creamy, cheesy, and tangy with a spicy buffalo kick
- ✋ Difficulty: Easy, as simple as our chili mac and cheese
Quick Answer
To make Buffalo Chicken Egg Rolls, mix canned chicken with cream cheese and buffalo sauce, then microwave and stir in shredded cheddar and ranch. Spoon the filling onto egg roll wrappers, fold and roll them tightly, and seal with water. Fry in 350 degree Fahrenheit oil for 1 to 2 minutes per side until golden, or air fry at 400 degrees for 12 minutes. Serve hot with ranch or blue cheese for dipping.
Jump to:
- Buffalo Chicken Egg Rolls Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Buffalo Chicken Egg Rolls
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Buffalo Chicken Egg Rolls FAQs
- Other Recommended Game Day Appetizers
- Buffalo Chicken Egg Rolls Recipe
Why This Recipe Works
Click to see the technique science
- Canned chicken makes it fast. Starting with canned chicken means no cooking or shredding, so the filling comes together in minutes.
- Cream cheese keeps the filling creamy. It binds the buffalo chicken into a rich, scoopable filling that will not leak out while frying.
- Buffalo sauce and ranch balance each other. Spicy buffalo sauce and cool, tangy ranch in the filling give you that classic buffalo wing flavor in every bite.
- Egg roll wrappers fry up shatteringly crisp. Thin wrappers crisp into a golden, crackly shell that contrasts the creamy center.
- Fry or air fry, your choice. They turn out crispy either way, so you can pick the method that fits your kitchen.
- They are made for dipping. Their handheld shape and crunchy shell make them perfect for dunking in extra ranch or blue cheese.
Why You’ll Love This Recipe
- They are crispy on the outside, creamy and spicy inside, and totally addictive.
- The 5 ingredient filling comes together fast with no chicken to cook or shred.
- They are a guaranteed game day hit alongside our cheeseburger tater tot casserole.
Key Ingredients
Just a handful of simple ingredients make these crispy, spicy egg rolls.
- Canned Chicken: Well drained canned chicken breast is the shortcut that skips all the cooking and shredding.
- Cream Cheese: It makes the filling rich, creamy, and easy to roll without leaking.
- Buffalo Sauce: The star flavor. Use your favorite brand and adjust the amount to your heat preference.
- Cheddar and Ranch: Shredded cheddar adds gooey richness while ranch brings that cool, tangy buffalo wing flavor.
- Egg Roll Wrappers: Thin wrappers fry into a crackly golden shell. Seal the edges with a little water.
See recipe card for exact quantities.
Variations and Substitutions
Switch up these egg rolls to suit your crowd.
- Use cooked shredded rotisserie chicken in place of canned.
- Swap ranch for blue cheese dressing for a tangier filling.
- Add diced green onion or celery for extra crunch.
- Make them milder by reducing the buffalo sauce, or spicier with a splash of hot sauce.
- Turn the same filling into a dip or pile it into our air fryer buffalo chicken tenders routine for variety.
How to Make Buffalo Chicken Egg Rolls
- Place the canned chicken, cream cheese, and buffalo sauce in a bowl and microwave in 30 second intervals, stirring after each, until well mixed.
- Stir in the shredded cheddar and ranch dressing until fully combined.
- Lay an egg roll wrapper like a diamond and top with about 3 tablespoons of the buffalo chicken mixture.
- Fold the sides in, then tightly fold the bottom up over the filling.
- Roll it up and seal the top edge with a few drops of water.
- Fry in 350 degree Fahrenheit oil for 1 to 2 minutes per side until golden, or air fry at 400 degrees for 12 minutes, then serve with ranch.
Recipe Tips & Tricks
- Drain the chicken well. Excess liquid makes the filling runny and the egg rolls soggy.
- Do not overfill. About 3 tablespoons per wrapper rolls up tight and seals cleanly.
- Seal with water. A few drops of water on the top edge glues the wrapper shut so it does not unroll.
- Keep the oil at 350. Too cool and they get greasy, too hot and they brown before warming through.
- Do not crowd the pan. Fry in batches so the oil temperature stays steady and they crisp evenly.
- Air fry for less mess. Spray with oil and air fry at 400 degrees Fahrenheit for 12 minutes, flipping halfway.
Serving Ideas and Suggestions
Serve these crispy egg rolls hot with plenty of ranch or blue cheese for dipping. They are the ultimate game day appetizer next to our ham and swiss sliders and a pot of chili mac and cheese. Build a full spread by adding air fryer buffalo chicken tenders and air fryer corn dogs for a crowd pleasing party platter. Set out celery sticks and extra dipping sauces on the side. For a bigger feast, round things out with cheese coneys or our New Orleans BBQ shrimp. Reheat leftover egg rolls in the air fryer for a few minutes to bring back the crunch.
Buffalo Chicken Egg Rolls FAQs
Yes. To make Buffalo Chicken Egg Rolls in the air fryer, preheat it to 400 degrees Fahrenheit, place the egg rolls seam side down, spray lightly with oil, and cook for about 12 minutes, flipping halfway, until golden and crisp.
Yes. Assemble the Buffalo Chicken Egg Rolls and refrigerate them, covered, for up to a day before frying or air frying. You can also freeze the assembled rolls and cook them straight from frozen, adding a few extra minutes.
To keep Buffalo Chicken Egg Rolls crispy, drain the canned chicken very well so the filling is not watery, seal the wrappers tightly, and fry at a steady 350 degrees Fahrenheit. Drain them on a paper towel lined plate and serve them fresh and hot.
Ranch and blue cheese are the classic dips for Buffalo Chicken Egg Rolls since they cool the buffalo heat. Extra buffalo sauce, a spicy aioli, or a cool sour cream dip also work great.
Absolutely. Freeze assembled, uncooked Buffalo Chicken Egg Rolls on a tray until solid, then transfer to a freezer bag for up to 2 months. Fry or air fry them straight from frozen, adding a couple of extra minutes until heated through and crispy.
Yes. You can use about 2 cups of cooked, shredded chicken, such as rotisserie or poached chicken breast, in place of the canned chicken in these Buffalo Chicken Egg Rolls. Just be sure it is finely shredded so the filling rolls up smoothly.
Craving more buffalo flavor? Try our air fryer buffalo chicken tenders next.
Love an easy appetizer? Our baked garlic parmesan wings disappear fast at any party.
Want more crispy snacks? Our air fryer egg rolls are ready in 10 minutes from frozen.
Building a game day spread? Add our pizza sliders.
Round out the spread with a platter of crispy buffalo cauliflower.
Love buffalo chicken? Our buffalo chicken pizza tastes like wings in pizza form.
Buffalo Chicken Egg Rolls Recipe
Ingredients
- 2-10 oz cans canned chicken breast well drained
- 8 oz cream cheese
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 12 egg roll wrappers
- 2 tablespoons water
- oil for frying
Instructions
- Place the chicken, cream cheese, and buffalo sauce in a medium mixing bowl.2-10 oz cans canned chicken breast, 8 oz cream cheese, 1/2 cup buffalo sauce
- Microwave in 30-second intervals, stirring after each one, until ingredients are well-mixed.
- Add shredded cheese and ranch dressing. Stir until combined.1 cup shredded cheddar cheese, 1/2 cup ranch dressing
- To prepare the egg rolls, lay each egg roll wrapper on a clean surface like a diamond.12 egg roll wrappers
- Top with about 3 tablespoons of chicken mixture.
- Fold the sides of the egg roll wrapper in. Tightly fold the bottom up. Roll and seal the top fold with a few drops of water. See our visual tutorial for clarification.2 tablespoons water
To fry:
- Prepare a plate by lining it with paper towels.
- Put about 1 inch of oil in a medium skillet over medium heat until it reaches 350°F. You can also use a deep fryer set to 350°F.
- Add egg rolls, not touching, and fry each side until golden. This will take about 1-2 minutes per side and you must fry in them batches.
- Transfer the cooked egg rolls to your prepared plate. Allow the access grease to soak into the paper towel.
- Serve with ranch dressing for dipping.
To Air Fry:
- Preheat the air fryer to 400°F.
- Place the egg rolls seam-side down in the basket and cook for 12 minutes, flipping halfway through.
Notes
- Lay out all your egg roll wrappers on a clean surface to make assembly line-style prep easier.
- Use a small bowl of water to wet the edges of the egg roll wrappers for a perfect seal.
- Don’t overfill your egg rolls; about 3 tablespoons of the filling is just right.
- Lay seam side down on a baking sheet or directly in your air fryer basket to keep them from opening while cooking.
- Let them cool on a paper towel-lined plate after frying to soak up any extra oil.
- Serve immediately for the best texture, but they’re also tasty at room temperature.
Nutrition
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