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Buffalo Chicken Egg Rolls
Laura

Buffalo Chicken Egg Rolls

Crispy Buffalo Chicken Egg Rolls with a creamy, spicy filling and a golden wrapper, perfect for game day, parties, or easy snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 4 ounces cream cheese softened
  • 1/3 cup buffalo sauce
  • 1/4 cup ranch dressing
  • 1 cup shredded mozzarella cheese
  • 1/3 cup shredded cheddar cheese
  • 2 green onions finely sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 egg roll wrappers
  • 1 egg or water for sealing
  • 1 oil spray or frying oil as needed for cooking

Equipment

  • Mixing bowl
  • baking sheet
  • pastry brush
  • skillet or air fryer

Method
 

  1. In a large bowl, mix the chicken, cream cheese, buffalo sauce, ranch, cheeses, green onions, garlic powder, salt, and pepper until creamy and well combined.
  2. Place one egg roll wrapper on a clean surface in a diamond shape and spoon the filling into the center.
  3. Fold the bottom corner over the filling, tuck in the sides, then roll tightly and seal with egg or water.
  4. Cook the rolls by baking, frying, or air frying until golden brown and crisp, then let them rest briefly before serving.

Notes

  • Use rotisserie chicken for a fast shortcut.
  • Keep wrappers covered while assembling so they do not dry out.
  • Serve with ranch, blue cheese, or extra buffalo sauce.
  • Reheat leftovers in the oven or air fryer for best texture.