Save My brother texted me during halftime asking if I had anything good to eat, and I realized I had leftover rotisserie chicken just sitting there. Twenty minutes later, these golden, crackling egg rolls were piling up on a plate, and suddenly my quiet Sunday turned into an impromptu watch party. The smell alone brought my neighbor to the door. Buffalo sauce has that effect on people.
I brought these to a potluck once, and they disappeared before the main course even hit the table. One friend kept asking what restaurant I ordered them from. When I told her I made them in my kitchen, she looked at me like Id just done a magic trick. Honestly, theyre that easy, and they taste like you went to way more trouble than you did.
Ingredients
- Cooked chicken breast, shredded (2 cups): Rotisserie chicken is your best friend here, it saves time and adds extra flavor from the seasoning already on the bird.
- Buffalo wing sauce (1/2 cup): This is what gives the egg rolls their signature heat and tang, use your favorite brand or go mild if youre feeding a crowd with mixed spice tolerance.
- Shredded mozzarella cheese (1 cup): Mozzarella melts beautifully and keeps things creamy without overpowering the buffalo flavor.
- Crumbled blue cheese (1/2 cup): If youre not a blue cheese person, you can swap in cream cheese or even cheddar, but blue cheese really completes that classic buffalo experience.
- Finely shredded carrots (1 cup): Carrots add a slight sweetness and a bit of crunch that balances out all the heat and richness.
- Finely chopped celery (1 cup): Celery brings freshness and that crisp texture you expect when you think of buffalo anything.
- Green onions, finely sliced (2): They add a mild sharpness and a pop of color that makes the filling look as good as it tastes.
- Garlic powder (1/2 tsp): Just a little garlic depth to tie everything together without competing with the buffalo sauce.
- Freshly ground black pepper (1/4 tsp): A little pepper goes a long way in rounding out the flavor.
- Egg roll wrappers (12): Look for them in the refrigerated section near the tofu, and make sure theyre thawed if you buy them frozen.
- Small bowl of water: This is your glue for sealing the wrappers tight so nothing leaks out during frying.
- Vegetable oil (about 4 cups): You need enough oil to submerge the egg rolls halfway so they fry evenly and get that perfect golden crust.
Instructions
- Mix the Filling:
- In a large bowl, toss together the shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper until everything is coated and well combined. The mixture should look vibrant and smell incredible.
- Prepare the Wrappers:
- Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you like a diamond. Spoon 2 to 3 tablespoons of the chicken mixture into the center, being careful not to overfill or itll burst during frying.
- Roll Them Up:
- Fold the bottom corner up over the filling, then fold in the left and right corners like youre wrapping a little gift. Roll it up tightly toward the top corner, dab a little water on that last tip, and press to seal.
- Repeat:
- Keep going with the remaining wrappers and filling, lining them up on a plate or tray as you go. If theyre sticking, you can place a piece of parchment paper between layers.
- Heat the Oil:
- Pour vegetable oil into a deep pot or skillet until its about 2 inches deep, then heat it to 350°F. Use a thermometer if you have one, or test with a small piece of wrapper, it should sizzle right away.
- Fry in Batches:
- Carefully lower 3 or 4 egg rolls into the hot oil, turning them occasionally with tongs so they brown evenly. Theyre done when theyre golden, crispy, and gorgeous, usually about 3 to 4 minutes per batch.
- Drain and Serve:
- Lift them out with a slotted spoon and let them drain on paper towels for a minute. Serve them hot with ranch or blue cheese dressing on the side for dipping.
Save The first time I served these, my dad ate four in a row without saying a word. Then he looked up, wiped his hands, and asked if I could make them every Sunday. Thats when I knew I had a winner. Food that makes people go quiet because theyre too busy enjoying it is the best kind of compliment.
Baking Instead of Frying
If you want to skip the oil and keep things a little lighter, you can absolutely bake these. Brush each assembled egg roll lightly with vegetable or olive oil, arrange them on a parchment lined baking sheet, and bake at 425°F for 15 to 18 minutes, flipping them halfway through. Theyll still get crispy and golden, just with a slightly different texture, more like a cracker than a chip. I do this when Im making a big batch and dont want to stand over the stove.
Make Ahead and Freezing
These freeze beautifully, which is a game changer for busy weeks. Assemble the egg rolls, lay them on a baking sheet in a single layer, and freeze until solid, then transfer them to a freezer bag. When youre ready to cook, fry them straight from frozen, just add an extra minute or two to the frying time. I always keep a stash in the freezer for those nights when I need something fast and impressive.
Serving Suggestions
These egg rolls are perfect on their own, but they really shine when you serve them with classic buffalo sides. I like to put out celery and carrot sticks, a bowl of ranch, and a bowl of blue cheese dressing so everyone can pick their favorite dip. If youre doing a game day spread, add some tortilla chips, a cheese board, and maybe some cold beer, and youve got yourself a party.
- Pair with a crisp coleslaw to balance the heat and richness.
- Serve alongside sweet potato fries for a fun twist on bar food.
- Offer extra buffalo sauce on the side for anyone who wants to crank up the spice.
Save Once you make these, youll understand why they disappear so fast. Theyre crunchy, spicy, cheesy, and completely addictive, everything you want in a bite.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, brush the assembled egg rolls lightly with oil and bake at 425°F for 15-18 minutes, flipping halfway through until golden and crispy.
- → What type of chicken works best?
Cooked chicken breast works perfectly, but rotisserie chicken is an excellent time-saving option that adds extra flavor to the filling.
- → How do I prevent the egg rolls from bursting while frying?
Roll them tightly, seal the edges well with water, and make sure the oil temperature stays at 350°F. Avoid overfilling the wrappers.
- → What dipping sauces pair well with these?
Ranch dressing and blue cheese dressing are classic choices. You can also serve with extra buffalo sauce, garlic aioli, or honey mustard.
- → Can I make these ahead of time?
Yes, assemble the egg rolls and refrigerate for up to 24 hours before frying. You can also freeze them uncooked for up to 3 months.
- → How do I store leftovers?
Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes to restore crispiness.