Crispy Buffalo Chicken Egg Rolls Recipe (Game Day Winner!)

Buffalo chicken egg rolls are the ultimate fusion appetizer that combines two beloved American favorites into one incredibly addictive package. These crispy, golden-brown egg rolls are stuffed with tender shredded chicken tossed in tangy buffalo sauce, mixed with creamy cheese and crunchy vegetables, all wrapped in a perfectly crispy shell. When you bite through that shatteringly crisp exterior, you’re rewarded with a creamy, spicy, flavor-packed filling that tastes like buffalo wings met your favorite egg rolls and had a delicious baby.

Perfect for game day parties, Super Bowl gatherings, tailgating events, family get-togethers, or any time you’re craving something indulgent, these homemade buffalo chicken egg rolls disappear faster than you can make them. They’re surprisingly easy to prepare at home, can be made ahead and frozen, and taste infinitely better than restaurant versions. Whether you’re feeding a crowd or meal prepping snacks for the week, this easy buffalo chicken egg rolls recipe delivers every single time.

The best part? You can bake or fry them depending on your preference, customize the spice level to your liking, and serve them with cool, creamy ranch or blue cheese dressing for the perfect temperature and flavor contrast. Once you master these crispy buffalo egg rolls, they’ll become your signature party dish that everyone requests!

History / Background

Buffalo chicken egg rolls represent a delicious example of American fusion cuisine, combining elements from two distinct culinary traditions that have become deeply embedded in American food culture. To understand this dish, we need to explore the origins of both buffalo chicken and egg rolls separately.

Buffalo wings were born in Buffalo, New York, in 1964 at the Anchor Bar, owned by Teressa and Frank Bellissimo. According to the most popular origin story, Teressa created the dish late one night when her son and his friends arrived hungry. She deep-fried chicken wings (which were typically discarded or used for stock at the time), tossed them in a cayenne pepper-based hot sauce mixed with butter, and served them with celery sticks and blue cheese dressing. The dish became an instant local sensation and eventually spread across America, becoming synonymous with sports bars, game day celebrations, and casual dining.

Egg rolls, meanwhile, have Chinese origins but were adapted significantly for American tastes beginning in the early 20th century. Chinese immigrants who came to America during the Gold Rush era and railroad construction period brought their culinary traditions, which evolved to suit available ingredients and American preferences. The egg roll as Americans know it today—with a thicker, bubbly wrapper and heartier filling—is quite different from authentic Chinese spring rolls. By the 1930s, egg rolls had become a staple of Chinese-American restaurant menus and remained popular through the rise of suburban Chinese restaurants in the post-WWII era.

The fusion of buffalo chicken and egg rolls emerged in the late 1990s and early 2000s as American restaurants increasingly embraced creative fusion concepts. Chefs and home cooks began experimenting with putting beloved American flavors into familiar Asian-American formats. Buffalo chicken egg rolls hit the sweet spot of familiarity meets novelty—both components were already beloved, so combining them felt innovative yet approachable.

This dish particularly resonated because it solved a practical problem with traditional buffalo wings: they’re messy to eat. By encasing buffalo chicken in a crispy egg roll wrapper, you get all the flavor of wings in a more portable, shareable, less-messy package. Sports bars and casual dining chains like Applebee’s popularized buffalo chicken egg rolls in the 2000s, but the recipe truly exploded in popularity with the rise of food blogs and Pinterest in the 2010s, when home cooks discovered how easy they were to make at home.

Today, buffalo chicken egg rolls represent the ongoing evolution of American comfort food—taking familiar flavors and reimagining them in creative ways that feel both nostalgic and exciting. They embody the American spirit of culinary experimentation and our love of bold, craveable flavors.

Why You’ll Love This Recipe

These homemade buffalo chicken egg rolls are about to revolutionize your appetizer game, and I’m not exaggerating even a little bit. They combine everything we love about comfort food—crispy, spicy, creamy, and completely craveable—into one perfect handheld package.

Here’s why this recipe absolutely deserves a spot in your regular rotation:

• Restaurant-quality at home – Tastes just like your favorite sports bar version but costs a fraction of the price and you control the quality
• Game day MVP – Guaranteed to be the most popular dish at any party, winning you serious hosting points
• Make-ahead friendly – Assemble days in advance or freeze for months, then cook when ready to serve
• Customizable heat level – Easily adjust spiciness from mild to inferno to suit your crowd’s preferences
• Baking or frying options – Choose your cooking method based on preference or dietary needs
• Kid-approved (mild version) – Children love these when you tone down the heat, making them family-friendly
• Budget-conscious – Uses rotisserie chicken or leftover chicken, making it economical for feeding crowds
• Impressive but easy – Looks like you spent hours but actually comes together quickly with simple techniques
• Meal prep champion – Make large batches and freeze for quick snacks, lunches, or last-minute appetizers
• No-mess eating – All the flavor of buffalo wings without the sauce-covered fingers and pile of napkins
• Crowd-pleaser guarantee – I’ve never met anyone who doesn’t love these—they’re universally adored

The combination of that shatteringly crispy exterior giving way to creamy, tangy, spicy chicken filling is absolutely irresistible. Plus, dipping them in cool ranch or blue cheese dressing creates the perfect temperature and flavor contrast!

Ingredient Notes

Understanding your ingredients helps you make smart substitutions and achieve the best possible results. Let’s break down everything you need for these crispy buffalo chicken egg rolls.

Egg Roll Wrappers: Look for these in the refrigerated produce section or frozen Asian foods aisle of most grocery stores. Egg roll wrappers are thicker and larger than spring roll wrappers (also called rice paper), which is what gives you that satisfying crispy, bubbly texture when fried or baked. Each package typically contains 20-25 wrappers. Keep them covered with a damp towel while working to prevent drying out. Wonton wrappers are too small and delicate for this recipe.

Cooked Chicken: Rotisserie chicken from the grocery store is the ultimate shortcut and adds great flavor—use the breast meat for best results. Leftover grilled, baked, or poached chicken works perfectly too. You’ll need about 2-3 cups shredded chicken (roughly one rotisserie chicken breast). For convenience, pre-cooked chicken strips work in a pinch. Make sure chicken is shredded, not cubed—shredded chicken distributes better and creates more cohesive filling.

Buffalo Sauce: Frank’s RedHot is the classic choice and what most restaurants use, giving authentic buffalo wing flavor. Other buffalo-style wing sauces work too—choose your preferred brand and heat level. For milder egg rolls, use less sauce or mix half buffalo sauce with half ranch dressing in the filling. For extra spicy versions, add cayenne pepper or use extra-hot buffalo sauce.

Cream Cheese: Full-fat cream cheese (softened to room temperature) creates that signature creamy texture that balances the spicy buffalo sauce. It also helps bind the filling together, preventing it from being too wet. Low-fat cream cheese works but won’t be quite as rich. Some recipes use ranch dressing or sour cream, but cream cheese provides better structure and creamier texture.

Shredded Cheese: A blend of cheddar and mozzarella works beautifully—cheddar adds sharp flavor while mozzarella provides great melting quality and stretch. Pre-shredded cheese is convenient, though freshly shredded melts better (pre-shredded contains anti-caking agents). Monterey Jack, pepper jack (for extra spice), or even blue cheese crumbles can substitute based on preference.

Green Onions: Provide mild onion flavor, color, and freshness that brightens the rich filling. Both white and green parts should be used. Regular yellow or white onion can substitute but will be much stronger—use less and consider sautéing first to mellow the flavor.

Celery: Finely diced celery adds essential crunch and is a classic buffalo wing accompaniment that translates perfectly to egg rolls. This texture contrast is important—don’t skip it! If someone has celery aversion, finely diced bell pepper or carrot can substitute, though the flavor profile changes slightly.

Garlic Powder: Adds savory depth without the moisture of fresh garlic, which could make filling too wet. Granulated garlic works equally well. Fresh minced garlic can be used but may release moisture during storage.

Ranch or Blue Cheese Dressing: Essential for serving alongside—the cool, creamy dressing is the perfect counterpoint to spicy, crispy egg rolls. Make your own or use quality store-bought. Both options are traditional; let your crowd’s preference guide you.

Oil for Frying (if frying): Vegetable oil, canola oil, or peanut oil all work well for deep frying, with high smoke points and neutral flavors. You’ll need enough oil for the egg rolls to float freely (about 2-3 inches deep in your pot). Olive oil isn’t recommended due to lower smoke point.

Cooking Spray (if baking): For baked egg rolls, a generous spray of cooking oil ensures crispy, golden exterior without deep frying.

Equipment Needed

Having the right tools makes assembly and cooking much easier. Here’s everything you’ll need:

• Large mixing bowl – For combining all filling ingredients thoroughly
• Sharp knife and cutting board – For dicing vegetables and shredding chicken
• Measuring cups and spoons – For accurate ingredient measurements
• Small bowl of water – For sealing egg roll wrappers (essential for proper sealing)
• Pastry brush – Helpful for applying water to wrapper edges, though fingers work too
• Large baking sheet – For holding assembled egg rolls before cooking and for baking method
• Parchment paper or silicone mat – Prevents sticking during baking and assembly
• Heavy-bottomed pot or Dutch oven – If frying; needs to be at least 4 quarts for safe oil depth
• Cooking thermometer – Essential for monitoring oil temperature when frying (350°F-375°F)
• Slotted spoon or spider strainer – For safely removing egg rolls from hot oil
• Wire cooling rack – Set over baking sheet to drain fried egg rolls properly
• Paper towels – For additional oil absorption
• Tongs – For flipping and handling during cooking
• Clean kitchen towel – Keep slightly damp to cover unused wrappers and prevent drying

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Tips & Variations

Heat Level Adjustments:

• Mild version: Use ¼ cup buffalo sauce mixed with ¼ cup ranch dressing in the filling, perfect for kids and heat-sensitive palates
• Medium spice: Stick with the recipe as written using ½ cup buffalo sauce
• Extra hot: Use ¾ cup buffalo sauce and add ½ teaspoon cayenne pepper to filling
• Inferno level: Mix in diced jalapeños or use extra-hot buffalo sauce like Blazin’ sauce

Flavor Variations:

• BBQ Chicken Egg Rolls: Substitute BBQ sauce for buffalo sauce and add ¼ cup diced red onion
• Ranch Buffalo Chicken: Mix ¼ cup ranch dressing into the filling for creamier, tangier flavor
• Blue Cheese Lovers: Add ½ cup crumbled blue cheese to the filling instead of mozzarella
• Bacon Buffalo: Mix in ½ cup cooked, crumbled bacon for extra indulgence
• Veggie-Loaded: Double the celery and add shredded carrots or diced bell peppers for more vegetables

Healthier Options:

• Baked instead of fried: Reduces fat and calories by about 40% while still achieving crispy texture
• Air fryer method: Cook at 390°F for 12-15 minutes, flipping halfway, spraying with oil
• Lower-fat filling: Use light cream cheese and reduced-fat shredded cheese
• Add more vegetables: Increase celery, add shredded carrots, or include finely diced bell peppers
• Whole wheat wrappers: Some stores carry whole grain egg roll wrappers for added fiber

Cheese Variations:

• Pepper jack for spicy kick
• All cheddar for sharper flavor
• Monterey Jack for milder, creamier option
• Add blue cheese crumbles for authentic buffalo wing experience

Serving Style Variations:

• Cut egg rolls in half diagonally for easier sharing and prettier presentation
• Drizzle with buffalo sauce and ranch in zigzag pattern before serving
• Serve in small paper cones lined with parchment for food truck style
• Make mini egg rolls using wonton wrappers for bite-sized appetizers

Pro Chef Tips

Roll tightly to prevent air pockets: Professional cooks know that air pockets inside egg rolls cause them to puff up unevenly and potentially burst during cooking. As you roll, maintain firm, consistent pressure and tuck tightly around the filling. This creates a compact cylinder that cooks evenly.

Keep filling slightly dry: Restaurant kitchens always ensure filling isn’t too wet, which causes soggy wrappers that burst during frying. If your filling seems watery, drain off excess liquid or add an extra tablespoon of cream cheese to thicken. The cream cheese acts as a binder and prevents moisture from compromising wrapper integrity.

Double-seal for security: Professional egg roll makers often apply a flour-water paste (1 tablespoon flour mixed with 2 tablespoons water) instead of plain water for even stronger sealing, especially for freezing. This creates an adhesive that won’t come apart even during extended storage.

Maintain consistent oil temperature: This is perhaps the most critical factor for perfect egg rolls. Chefs constantly monitor and adjust heat to keep oil between 350°F-375°F. When temperature drops (from adding cold egg rolls), increase heat slightly; when it climbs, reduce heat. Consistent temperature means consistent results—crispy outside, perfectly cooked inside, non-greasy texture.

Fry seam-side down first: Place egg rolls in oil with the seam facing down initially. This immediately seals the seam closed from the heat, preventing any chance of the filling leaking out. After 30-45 seconds, you can turn them to cook evenly on all sides.

Don’t skip the resting time: Professional kitchens always let fried foods rest on racks (never directly on paper towels, which trap steam and make them soggy) for 2-3 minutes before serving. This allows exterior to set and stay crispy while interior temperature equalizes. The filling is extremely hot immediately after cooking and needs this time to become safely edible.

Shred chicken properly: Use two forks to shred chicken into small, thin pieces rather than chunks. This distributes more evenly in the filling and creates better texture. Each bite should contain chicken, not isolated large chunks.

Batch cooking for parties: When making large quantities, keep already-rolled egg rolls covered in the refrigerator while frying batches. Fry in small batches (3-4 at a time) to maintain oil temperature and ensure even cooking.

Common Mistakes to Avoid

Overfilling the wrappers: This is the number one mistake home cooks make with egg rolls. Too much filling makes them impossible to roll tightly, causes them to burst during cooking, and creates uneven cooking where the center stays cold while exterior burns. Stick to 3 tablespoons maximum per wrapper—it seems modest but it’s the right amount for proper rolling and cooking.

Using wet or watery filling: Excess moisture is the enemy of crispy egg rolls. If your chicken was particularly juicy or you used too much buffalo sauce, the filling will be too wet, making wrappers soggy and prone to tearing and bursting. Always check filling consistency—it should hold together but not be drippy or pooling liquid. Add extra cream cheese or drain excess liquid if needed.

Not sealing wrappers properly: Insufficient sealing causes catastrophic bursting during cooking, leaving you with filling floating in your oil and empty wrapper shells. Use enough water to create a proper seal, press firmly, and make sure the seam is completely closed with no gaps. When in doubt, use extra water—better too much than too little.

Wrong oil temperature: Oil that’s too cool (below 330°F) makes greasy, soggy egg rolls that absorb oil like sponges and never achieve crispy texture. Oil that’s too hot (above 380°F) burns the exterior before the filling heats through, creating bitter taste and leaving cold centers. Invest in a thermometer and monitor constantly.

Letting wrappers dry out: Egg roll wrappers dry out and crack within minutes of exposure to air, making them impossible to roll without breaking. Keep unused wrappers covered with a damp (not wet) towel at all times during assembly. Replace the towel if it starts drying out.

Crowding the pot when frying: Adding too many egg rolls at once dramatically drops oil temperature, resulting in greasy, pale egg rolls. Crowding also makes them stick together and prevents even browning. Work in small batches of 3-4 egg rolls maximum, allowing oil temperature to recover between batches.

Skipping the rest period after cooking: Serving immediately from the fryer means the exterior is perfectly crispy but the filling is molten lava that will burn mouths. Always let egg rolls rest on a wire rack for 2-3 minutes so the interior temperature becomes safe to eat and the exterior sets to maximum crispiness.

Storage & Meal Prep

Refrigerator Storage: Cooked buffalo chicken egg rolls can be stored in an airtight container in the refrigerator for up to 4 days. Layer them between paper towels to absorb any excess oil. The wrappers will soften in the refrigerator but can be re-crisped when reheating. Store dipping sauces separately.

Storing Uncooked Assembled Egg Rolls: Assemble egg rolls completely, place on a parchment-lined baking sheet without touching, cover tightly with plastic wrap, and refrigerate for up to 24 hours before cooking. This is perfect for party prep—do all the work ahead, then just cook before guests arrive. Make sure they’re covered well or the wrappers will dry out.

Best Reheating Methods:

Oven (best for restoring crispiness): Preheat to 375°F. Place egg rolls on a wire rack set over a baking sheet. Heat for 12-15 minutes until heated through and exterior re-crisps. This method works best for maintaining texture.

Air fryer (quickest crispy reheat): Preheat air fryer to 360°F. Place egg rolls in a single layer (don’t stack) and heat for 5-7 minutes, shaking basket halfway through. This restores crispiness almost as well as fresh-fried.

Oven broiler method: For extra-crispy exterior, heat at 375°F for 10 minutes, then finish under the broiler for 1-2 minutes, watching carefully to prevent burning.

Avoid microwave: Microwaving makes egg roll wrappers soggy, rubbery, and tough. If you must microwave (for speed), do so for just 30 seconds, then finish in a toaster oven or under the broiler to restore some crispiness.

Meal Prep Strategy: Make a double or triple batch on Sunday, cook them all, and store in the refrigerator. Reheat throughout the week for quick lunches, after-school snacks, or easy appetizers. Pair with fresh vegetables and dipping sauces for a complete meal. The filling is high in protein, making these surprisingly substantial and satisfying.

Make-Ahead & Freezer Notes

Buffalo chicken egg rolls are absolutely perfect for freezer meal prep, making them ideal for busy families, frequent entertainers, or anyone who likes having impressive appetizers ready at a moment’s notice.

Best Make-Ahead Method (Highly Recommended):

Freeze Before Cooking (Preferred Method):

1. Assemble egg rolls completely according to recipe instructions
2. Place assembled, uncooked egg rolls on a parchment-lined baking sheet, making sure they don’t touch each other
3. Freeze uncovered for 2-3 hours until solid (this prevents them from sticking together)
4. Transfer frozen egg rolls to freezer-safe containers or heavy-duty freezer bags, separating layers with parchment paper
5. Label with date and contents; store for up to 3 months
6. To cook from frozen: No thawing necessary! Fry at 350°F for 5-7 minutes (adding 2-3 extra minutes to account for frozen state), or bake at 425°F for 22-27 minutes, flipping halfway through

This method is superior because it preserves texture better and the egg rolls taste freshly made when cooked from frozen.

Freezing Already-Cooked Egg Rolls: You can freeze fully cooked egg rolls, though they won’t be quite as crispy as freshly made or frozen-then-cooked versions:

1. Let cooked egg rolls cool completely on a wire rack
2. Freeze on a baking sheet until solid (about 2 hours)
3. Transfer to freezer bags or containers with parchment between layers
4. Store for up to 2 months
5. To reheat: Don’t thaw. Bake straight from frozen at 375°F for 15-20 minutes until heated through and crispy

Day-Before Party Prep: Assemble all egg rolls in the morning or the night before your party, arrange on parchment-lined baking sheets, cover tightly with plastic wrap, and refrigerate. Fry or bake just before guests arrive. This makes entertaining virtually stress-free since all the prep work is already done.

Freezing Just the Filling: The buffalo chicken filling freezes beautifully on its own for up to 3 months. Thaw overnight in the refrigerator, then assemble and cook fresh egg rolls. This is convenient if you’re unsure how many you’ll need or want maximum flexibility.

Party Strategy for Large Crowds: Make 50-100 egg rolls weeks ahead, freeze them, then cook in batches throughout your party so they’re always hot and crispy. This keeps them coming fresh rather than having a platter of egg rolls that gradually get cold and less appealing.

Serving Suggestions

Buffalo chicken egg rolls are versatile and pair beautifully with numerous sides, dips, and beverages. Here’s how to create the ultimate spread:

Dipping Sauce Options:

• Classic ranch dressing – The traditional choice that cools the heat perfectly
• Blue cheese dressing – Authentic buffalo wing pairing for purists
• Honey mustard – Sweet and tangy contrast to spicy filling
• Garlic aioli – Creamy, garlicky richness
• Extra buffalo sauce – For heat seekers who want even more spice
• Sriracha mayo – Spicy-creamy Asian fusion option
• Avocado crema – Cool, creamy, slightly tangy balance

Game Day Spread: Create the ultimate party platter by serving buffalo chicken egg rolls alongside:

• Traditional buffalo wings
• Loaded nachos with jalapeños and cheese
• Mozzarella sticks or fried pickles
• Spinach artichoke dip with tortilla chips
• Vegetable crudités (celery, carrots, bell peppers)
• Potato skins or loaded fries

As Part of an Appetizer Spread:

• Arrange on a large platter with various dipping sauces in small bowls
• Garnish platter with fresh celery sticks and carrot sticks
• Add cherry tomatoes and cucumber slices for freshness
• Include blue cheese crumbles in a small dish for sprinkling

Complete Meal Ideas: While typically served as appetizers, buffalo chicken egg rolls can be part of a complete meal:

• Serve 3-4 egg rolls per person with coleslaw and sweet potato fries
• Pair with crisp garden salad dressed with ranch
• Add corn on the cob and baked beans for BBQ-style meal
• Serve with Asian cucumber salad for fresh contrast

Beverage Pairings:

• Beer – Light lagers, IPAs, or wheat beers complement spicy flavors beautifully
• Wine – Off-dry Riesling or Gewürztraminer balances heat with slight sweetness
• Cocktails – Margaritas, Moscow Mules, or Bloody Marys
• Non-alcoholic – Lemonade, iced tea, or ginger ale provide refreshing contrast

Presentation Ideas:

• Serve in small paper-lined baskets for casual, fun presentation
• Stack vertically on a platter for dramatic height
• Cut diagonally and stand them up to show the beautiful filling
• Line a large wooden board with parchment and arrange artfully with garnishes
• Use small mason jars for individual dipping sauce servings

Garnishing for Visual Appeal:

• Drizzle with buffalo sauce and ranch in contrasting patterns
• Sprinkle with fresh chopped parsley or cilantro
• Add blue cheese crumbles scattered around platter
• Include lemon or lime wedges for brightness
• Place fresh celery leaves as garnish

FAQs Section

Can I bake these instead of frying them? Absolutely! Baking is a healthier alternative that still yields crispy, delicious egg rolls. Preheat your oven to 425°F, place egg rolls seam-side down on a parchment-lined baking sheet, spray generously with cooking oil on all sides, and bake for 18-22 minutes, flipping halfway through. Spray again after flipping for extra crispiness. They won’t be quite as crispy as fried versions, but they’re significantly healthier and still very tasty. The air fryer also works wonderfully at 390°F for 12-15 minutes.

Can I make these with leftover rotisserie chicken? Yes—in fact, rotisserie chicken is the recommended shortcut! Use the breast meat from one rotisserie chicken (about 2-3 cups shredded). The pre-cooked, seasoned chicken actually adds extra flavor and saves substantial time. You can also use leftover grilled, baked, or poached chicken. Just make sure the chicken is fully cooked before using and shred it finely for best results.

Why do my egg rolls keep bursting open while cooking? Egg rolls burst for several reasons: overfilling (use only 3 tablespoons filling per wrapper), improper sealing (seal edges thoroughly with water and press firmly), filling that’s too wet (drain excess liquid or add more cream cheese), or oil temperature too high (keep between 350°F-375°F). Make sure wrappers are fresh and not dried out, as cracks cause bursting. Freezing assembled egg rolls before cooking also helps prevent bursting by firming up the filling.

Can I make these ahead for a party? Definitely! This is one of the best make-ahead appetizers. Assemble egg rolls up to 24 hours ahead, cover tightly, and refrigerate until ready to cook. Or freeze assembled egg rolls for up to 3 months, then cook directly from frozen when needed. For parties, you can even cook them earlier in the day and reheat in a 375°F oven for 12-15 minutes before serving, though freshly cooked is always best.

What can I substitute for buffalo sauce? If you don’t have buffalo sauce, make your own by mixing ½ cup hot sauce (Frank’s RedHot or similar) with 2 tablespoons melted butter. For different flavors, try BBQ sauce for BBQ chicken egg rolls, teriyaki sauce for Asian fusion, or honey mustard sauce for a sweet-tangy version. Each creates a completely different but equally delicious egg roll.

How do I prevent the wrappers from getting soggy? Keep filling relatively dry (not watery), don’t overfill wrappers, seal edges properly to prevent filling from leaking, maintain proper oil temperature (too low causes greasiness and sogginess), and drain cooked egg rolls on a wire rack instead of paper towels (paper traps steam that softens the wrapper). If making ahead, store with paper towels between layers to absorb excess moisture.