Buffalo Chicken Egg Rolls (Printable Version)
Spicy buffalo-sauced chicken and mozzarella rolled in wrappers, fried until golden; serve with ranch or blue cheese.
# Ingredient List:
→ 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 (optional)
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 (for sealing)
11 - Vegetable oil, for frying
# How to Make:
01 - In a large mixing bowl, combine shredded cooked chicken, buffalo wing sauce, mozzarella cheese, blue cheese if desired, celery, green onions, garlic powder, and black pepper. Mix until evenly distributed.
02 - Place an egg roll wrapper on a clean surface with one corner facing you. Add approximately 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in both sides, and roll tightly. Brush the top corner with beaten egg and seal the roll.
03 - Continue to fill and roll the remaining wrappers until all filling is used. Place assembled egg rolls seam-side down.
04 - Pour vegetable oil into a heavy-bottomed pot to a depth of 2 inches. Heat to 350°F (175°C), monitoring with a thermometer.
05 - Working in batches, fry egg rolls for 3 to 4 minutes per batch, turning as needed until golden brown and crisp. Remove with tongs and drain on paper towels.
06 - Arrange egg rolls on a platter and serve warm with ranch or blue cheese dressing on the side for dipping.
# Expert Tips:
01 -
- This is like sneaking the best part of buffalo wings into a portable, crunchy bite you can dip endlessly.
- No need for plates and forks—my friends ask for these because they make any gathering feel like a party.
02 -
- The first time I tried to fry too many at once, the oil temperature dropped and the rolls soaked up way too much oil.
- Baking them works great for a lighter version, but brushing them with a little oil before baking is the trick to still get a gorgeous color.
03 -
- If the wrappers dry out and crack, lightly steam or microwave them under a damp towel to nurse them back to rolling condition.
- A kitchen thermometer for the oil means you'll nail that crispy shell every time, no guesswork required.