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All the spicy, tangy goodness of buffalo chicken packed into a crispy, golden brown egg roll wrapper. These buffalo chicken egg rolls are all of that and more!
Today, I’m super excited to share with you a recipe that’s been a total hit in my house – Buffalo Chicken Egg Rolls!
These egg rolls are the perfect appetizer or main for any get-together, from game day to movie night, and they’re sure to impress your family and friends.
They are so juicy and flavorful it’s almost ridiculous. Jeremy and I are fans of buffalo wings, and we both agree that these are the perfect substitutes.
Plus, they’re super fun and easy to make. You can even get the kids involved in rolling them up!
What makes this recipe so awesome is that it’s like having buffalo chicken wings, but without the mess. No paper towels needed, haha!
And who doesn’t love a good dip? We’re mixing buffalo sauce and ranch dressing right in with the chicken, so every bite is bursting with flavor.
So, let’s get cooking and roll our way to deliciousness! Buffalo chicken egg rolls are coming at ya!
Some of our other favorite chicken recipes we have on our site include: Marinated Air Fryer Chicken Legs (Lemon Herb Flavor), Chinese Chicken Recipe, and Easy Takeout Basic Orange Chicken Recipe.
WHY THIS RECIPE WORKS:
- Easy to Make: With simple ingredients and straightforward steps, these egg rolls are a breeze to whip up.
- Crowd-Pleaser: The irresistible combination of buffalo chicken and creamy filling will have everyone asking for more.
- Versatile: Perfect for a snack, appetizer, or even a fun dinner, these egg rolls are great for any occasion.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Egg roll wrappers
- Canned chicken breast
- Cream cheese
- Buffalo sauce
- Shredded cheddar cheese
- Ranch dressing
HOW TO MAKE BUFFALO CHICKEN EGG ROLLS:
- Place the chicken, cream cheese, and buffalo sauce in a medium mixing bowl.
- Microwave in 30-second intervals, stirring after each one, until ingredients are well-mixed.
- Add shredded cheese and ranch dressing. Stir until combined.
- To prepare the egg rolls, lay each egg roll wrapper on a clean surface like a diamond.
- 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.
To Cook in Oil:
- Prepare a plate by lining it with paper towels.
- Put about 1 inch of vegetable oil in a medium skillet over medium heat until it reaches 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THESE BE AIR FRIED?
Yes! Air frying is a great option for a healthier version.
Just pop them in the air fryer basket at 400°F for 12 minutes, flipping halfway through.
Check out the recipe card below. Don’t forget to save it for later!
CAN I USE ANOTHER KIND OF CHICKEN?
Absolutely, any precooked chicken works.
I like boneless chicken breast or thighs too. Just make sure it’s finely chopped and about 20 ounces.
The canned chicken breast is just to make this super easy. It’s also really tender and juicy.
ANY ADDTIONS?
Any buffalo chicken fan knows that there are plenty of options here. What’s your favorite buffalo chicken dip?
- Diced celery sticks for a crunchy texture
- Blue cheese crumbles for an authentic buffalo wing experience
- Green onions for a pop of color and flavor
- Mozzarella cheese for extra gooeyness
- Coleslaw mix for a refreshing crunch inside your roll
- Dipping sauces like blue cheese dressing or extra buffalo sauce for dipping
- Sliced jalapeños for heat lovers
- Bacon bits for a smoky flavor
ANY SUBSTITUTIONS?
Let me know in the comments how this goes for you. Homemade egg rolls for the win!
- Blue cheese dressing instead of ranch for a stronger flavor
- Rotisserie chicken instead of canned for a fresher taste
- Hot sauce mixed with melted butter for a homemade buffalo sauce
- Sour cream mixed with buffalo sauce for a milder filling
- Gluten-free egg roll wrappers for those with dietary restrictions
- Olive oil for frying if you prefer it to vegetable oil
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days. Reheat back in the fryer, air fryer, or oven.
Freezer: Wrap each egg roll individually in parchment paper, then place in a freezer bag. They can be frozen for up to 3 months.
DANA’S TIPS AND TRICKS:
- 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.
These Buffalo Chicken Egg Rolls are a conversation starter, a way to bring people together, and a delicious twist on classic flavors.
Whether you’re making them for a cozy family dinner or a big game day bash, they’re sure to be a hit.
So, why wait? Grab your ingredients and let’s start rolling up some fun and flavor. Enjoy your new favorite appetizer, everyone!
If you like this recipe, you might also like:
If you’ve tried these BUFFALO CHICKEN EGG ROLLS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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
Love This Recipe?
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