Buffalo Chicken Egg Rolls
These Buffalo chicken egg rolls will absolutely melt in your mouth. They are filled with all of the delicious flavors of buffalo chicken dip: chicken, cheddar cheese, cream cheese, bleu cheese, ranch seasoning, and buffalo sauce. Then, they are rolled up into egg roll wrappers and fried until crispy. These are best when fried in oil like a true egg roll, but I have also included air fryer instructions if you would prefer to air fry them. I dipped mine into ranch dressing and had myself the tastiest snack I’ve had in a long time.
Buffalo Chicken Dip stuffed into Egg Rolls
These egg rolls are the perfect snack to enjoy while watching the Super Bowl, hosting a party, or anytime you want to enjoy something delicious. As a bonus, they freeze really well so if you make a batch but only want to eat a few at a time, you can freeze the rest and thaw when you are ready to enjoy them.
I have two other egg roll recipes that are popular on my blog, so if you love this recipe you should also check those out. Cheeseburger Egg Rolls and Crab Rangoon Egg Rolls.
These Buffalo chicken egg rolls are made with rotisserie chicken, cream cheese, crumbled bleu cheese, cheddar cheese, green onions, ranch seasoning, and buffalo sauce. I then wrapped it all up into egg roll wrappers and lightly fried them until golden brown. I love dunking buffalo chicken wings into blue cheese dressing, so I loved having the taste of the blue cheese cooked right into the egg rolls. If you do not like blue cheese, you can omit this and just use slightly more cheddar cheese.
Air Fryer Buffalo Chicken Egg Rolls
Anytime I make a new egg roll recipe for my blog, I pan fry half the batch and I air fry the other half just to see how it works out. A lot of people have air fryers these days and they like to use it to make treats like this to cut down on the amount of oil they consume. I tried these out in the air fryer and they came out great! Super crispy, super melty and delicious. Buffalo chicken egg rolls in the air fryer are definitely lighter than their pan fried counterpart, so that is definitely a pro, but I do have to admit I think the pan fried version is tastier.
The crispiness factor is a 10/10 both ways! The only con I find with the air fryer Buffalo chicken egg rolls is that occasionally one of the egg rolls will open up slightly so you have some cheese oozing out, but that really isn’t an issue. Some people even prefer that so that they can pick off the cheese once it cools! I am so guilty of that.
Air Fryer Method: Spray each egg roll with cooking spray and make sure they are evenly coated. Cook the egg rolls at 390F for 8-10 minutes, flipping them after 5 minutes.
Can you refrigerate/freeze Buffalo Chicken Egg Rolls?
Yes you can refrigerate the egg rolls up to 4 days and you can freeze them in an air tight container for up to 3 months.
How to make Buffalo Chicken Egg Rolls:
INGREDIENTS
- 15 Egg Roll Wrappers
- 16 oz Shredded Cooked Chicken Breast
- 8 oz Cream Cheese softened
- 1/2 cup Mild Crumbled Blue Cheese
- 4 oz Shredded Cheddar Cheese
- 1/2 cup Buffalo Sauce Be sure to choose the buffalo sauce and not the hot sauce
- 1 tbsp Ranch Seasoning
- 2 Green Onions finely diced
- water to seal the egg rolls
- oil to fill the bottom of the pan 1.5 to 2 inches high.
INSTRUCTIONS
- Combine the chicken, softened cream cheese, blue cheese, cheddar cheese, green onions, and ranch seasoning in a bowl.
- Add in your Buffalo Sauce and combine.
- Lay out one egg roll wrapper on a cutting board with a point facing toward you so that it looks like a diamond.
- Add a large scoop of buffalo chicken filling to the bottom half of the egg roll wrapper. Fold the bottom corner over the filling and then add water along the edges that are still on the cutting board.
- Fold over the side corners toward the middle and then roll the egg roll wrapper up toward the top corner.
- Repeat with remaining egg roll wrappers and lay the egg rolls on a baking sheet as you are done.
- Heat the oil in a large shallow pan on medium heat.
- Working in batches cook the egg rolls on both sides until they are golden brown.
- Serve with Ranch Dressing
Buffalo Chicken Egg Rolls
Ingredients
- 15 Egg Roll Wrappers
- 16 oz Shredded Cooked Chicken Breast
- 8 oz Cream Cheese softened
- 1/2 cup Mild Crumbled Blue Cheese
- 4 oz Shredded Cheddar Cheese
- 1/2 cup Buffalo Sauce Be sure to choose the buffalo sauce and not the hot sauce
- 1 tbsp Ranch Seasoning
- 2 Green Onions finely diced
- water to seal the egg rolls
- oil to fill the bottom of the pan 1.5 to 2 inches high.
Instructions
- Combine the chicken, softened cream cheese, blue cheese, cheddar cheese, green onions, and ranch seasoning in a bowl.
- Add in your Buffalo Sauce and combine.
- Lay out one egg roll wrapper on a cutting board with a point facing toward you so that it looks like a diamond.
- Add a large scoop of buffalo chicken filling to the bottom half of the egg roll wrapper. Fold the bottom corner over the filling and then add water along the edges that are still on the cutting board.
- Fold over the side corners toward the middle and then roll the egg roll wrapper up toward the top corner.
- Repeat with remaining egg roll wrappers and lay the egg rolls on a baking sheet as you are done.
- Heat the oil in a large shallow pan on medium heat.
- Working in batches cook the egg rolls on both sides until they are golden brown.
- Serve with Ranch Dressing
