Buffalo Chicken Egg Rolls (Printable view)
Crispy wrappers stuffed with spicy buffalo chicken, melty mozzarella and optional blue cheese—ready in about 35 minutes.
# What You'll 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 egg, beaten
11 - Vegetable oil, for frying
# Steps:
01 - In a large mixing bowl, thoroughly combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese (if desired), celery, green onions, garlic powder, and ground black pepper until evenly distributed.
02 - Position an egg roll wrapper on a clean surface in a diamond orientation. Place 2 to 3 tablespoons of the prepared filling in the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll the wrapper tightly towards the top corner and brush the top edge with beaten egg to seal securely.
04 - Continue with the remaining wrappers and filling until all egg rolls are assembled and sealed.
05 - Preheat approximately 2 inches of vegetable oil in a deep-frying pot or heavy-bottomed vessel to 350 degrees Fahrenheit.
06 - Using tongs, fry egg rolls in small batches until golden brown and crisp, about 3 to 4 minutes per batch. Maintain a steady oil temperature throughout.
07 - Transfer fried egg rolls to a plate lined with paper towels to drain excess oil. Serve warm, accompanied by ranch or blue cheese dressing for dipping.
# Expert Advice:
01 -
- The combination of spicy, cheesy filling inside a golden, crunchy shell is addictive in the best way.
- Everyone ends up asking for the recipe—even the self-proclaimed buffalo sauce skeptics.
02 -
- Piling in too much filling will tempt fate—egg rolls split or ooze in the oil if you don't keep it moderate.
- Waiting for the oil to truly reach 350°F (a candy thermometer is handy!) guarantees that irresistible crunch instead of a soggy shell.
03 -
- Keep a small dish of water nearby to moisten edges in a pinch if the egg wash dries mid-rolling.
- A quick freeze (10 minutes) firms up the rolled egg rolls, making frying less stressful and helping them hold their shape.