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Crispy Buffalo Chicken Egg Rolls

Crispy Buffalo Chicken Egg Rolls with a golden, crunchy shell filled with shredded chicken, creamy cheese, buffalo sauce, and crisp veggies. Fried until deep golden brown, then served immediately with ranch or blue cheese dressing and extra buffalo sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Egg roll filling
  • 2 cup cooked shredded chicken
  • 4 oz cream cheese, softened
  • 0.5 cup shredded sharp cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 0.33 cup buffalo wing sauce
  • 2 green onions, thinly sliced
  • 0.5 cup shredded carrots
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp black pepper
Assembling and frying
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • 1 Vegetable oil, for frying
For serving
  • 1 Ranch dressing
  • 1 Blue cheese dressing
  • 1 Celery sticks
  • 1 Extra buffalo sauce

Equipment

  • 1 Dutch oven

Method
 

Make the filling
  1. Combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, buffalo wing sauce, green onions, shredded carrots, garlic powder, onion powder, and black pepper in a large bowl.
  2. Mix until evenly combined and cohesive enough to spoon, with no visible streaks of plain cream cheese.
Assemble the egg rolls
  1. Lay one egg roll wrapper on a clean surface with one corner facing you.
  2. Spoon about 3 tablespoons of filling into the center of the wrapper.
  3. Fold the bottom corner over the filling.
  4. Fold in both sides, then roll tightly toward the top corner.
  5. Brush the final edge with beaten egg and seal securely.
  6. Repeat with the remaining wrappers, keeping the sealed side down as you work.
Fry until crisp
  1. Heat 2 to 3 inches of vegetable oil to 350°F in a deep skillet or Dutch oven.
  2. Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until deep golden brown and crispy.
  3. Cook only a few at a time to avoid overcrowding and maintain oil temperature.
  4. Transfer to a paper towel-lined plate to drain excess oil.
Serve
  1. Serve immediately with ranch dressing, blue cheese dressing, celery sticks, and extra buffalo sauce.

Notes

For the crispiest results, keep the oil at a steady 350°F and don’t overcrowd the pan—fewer egg rolls per batch means faster browning and less sogginess. Store leftovers refrigerated in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F oven until hot and re-crisped. Freezing is yes: freeze assembled, un-fried egg rolls on a tray, then bag; fry from frozen and extend cooking by 1–2 minutes. For a lighter option, use part-skim cheeses and a reduced-fat ranch or serve with a lighter dipping sauce.