Wait until you taste these Buffalo Chicken Egg Rolls’ crispy texture and bold flavors! A delicious mixture of cream cheese, hot sauce, and spices envelops shredded chicken, carrots, and cabbage, creating a perfect balance of crunch and zing.
I love egg rolls! Try out the other favorites I love like, these Air Fryer Avocado Egg Rolls, these yummy Cheeseburger Eggrolls, or even this dessert option, the Cheesecake Egg Rolls!
Buffalo Chicken Egg Rolls Recipe
Buffalo Chicken Egg Rolls are a tasty snack where shredded chicken is mixed with cream cheese, hot sauce, and spices. This flavorful combo is wrapped in egg roll wrappers and fried until crispy. They’re perfect for dipping in blue cheese or ranch dressing!
You can serve these as a delightful appetizer at parties or game nights. These egg rolls are sure to be a hit whenever you’re in the mood for a flavorful and crispy treat. I’ve also included instructions below on how you can make these in the air fryer for less mess!
What is in Buffalo Chicken Egg Rolls?
The ingredients in this recipe are so simple! Grab yourselves some egg roll wrappers and get started! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Vegetable Oil: Used to fry the egg rolls, giving them a crispy and golden outside.
- Cream Cheese: This will mix together with the sauce more easily if it is softened at room temperature beforehand.
- Frank’s Red Hot Sauce: This makes the filling tangy and spicy, giving the egg rolls their signature Buffalo flavor kick.
- Chili Powder: Leave this out if you want these to be more mild instead of hot.
- Salt and Pepper: These enhance the flavors in the egg rolls.
- Shredded Cooked Chicken: This is the protein of the dish and makes them hearty and filling.
- Shredded Carrots: These add a nice crunch to the buffalo chicken egg rolls.
- Shredded Cabbage: The cabbage adds additional crunch and flavor.
- Egg Roll Wrappers: These hold all of the ingredients together and become golden brown on the outside when they are all cooked!
How to Make Buffalo Chicken Egg Rolls
These egg rolls are simple to put together and cooking them in the skillet is a breeze!
- Heat the Oil: Fill a heavy bottom skillet with at least an inch of vegetable oil, and heat the oil to 325 – 350 degrees Fahrenheit over medium high heat.
- Mix Ingredients: In a large bowl, whisk together the cream cheese, hot sauce, chili powder, salt and pepper until it is smooth. Then, add in the chicken, carrots, and cabbage. Mix well.
- Fill the Egg Rolls: One at a time, lay out a single egg roll wrapper on a clean work surface with one point facing you. Keep a small bowl of water to help seal the seams shut. Place a few tablespoons of the filling in the egg roll wrapper just below the center.
- Seal the Egg Rolls: Begin rolling the wrapper away from yourself, stopping halfway, and folding the side in on the roll. Continue rolling the wrapper up and secure the seam with a bit of water.
- Add Egg Rolls to Oil: Once you have all the filling wrapped up in the wrappers then carefully place them in the hot oil to avoid splashing any oil out. Don’t crowd the egg rolls in the pan. Ensure they have some space to move around.
- Cook until Golden Brown: Cook the egg rolls until they are golden brown on all sides. Remove them from the pan and cool them on a paper towel.
- Serve with Dip: Serve fresh with blue cheese or ranch dressing.
Can I Make These in the Air Fryer?
Yes! You definitely make these buffalo chicken egg rolls in the air fryer! Here are the instructions on how to do that instead:
- Brush with Oil: Brush each roll with a small amount of oil and place in an air fryer.
- Cook: Cook the egg rolls at 375 degrees Fahrenheit in a single layer, seam side down, for 6 minutes.
- Flip the Egg Rolls: Rotate each egg roll and cook for 3 more minutes or until golden brown on all sides.
How to Store Leftovers
These buffalo chicken egg rolls can last a few days if stored properly!
- In the Refrigerator: Store any leftovers in the fridge in an airtight container for up to 4 days.
- To Reheat: To make sure your leftovers are nice and crispy, cook them in the air fryer at 375 degrees Fahrenheit for five minutes.
More Delicious Buffalo Chicken Recipes
Appetizers
Grilled Honey Buffalo Chicken Wings
25 mins
Dressings, Sauces, and Dips
Easy Crockpot Buffalo Chicken Dip
2 hrs 5 mins
Dinner
Slow Cooker Honey Buffalo Meatballs
2 hrs 15 mins
Dinner
Buffalo Chicken Sliders
20 mins
Buffalo Chicken Egg Rolls
Equipment
-
1 Heavy Bottom Skillet
Ingredients
- vegetable oil for frying
- 8 ounces cream cheese, room temperature
- ⅓ cup hot sauce (I use Frank’s red hot sauce)
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 cups shredded cooked chicken
- ⅔ cup shredded carrots
- ⅔ cup shredded cabbage
- 12 egg roll wrappers
- blue cheese or ranch dressing for dipping
Instructions
-
Fill a heavy bottom skillet with at least an inch of vegetable oil, heat the oil to 325 – 350 degrees Fahrenheit over medium high heat.
-
In a large bowl, whisk together the cream cheese, hot sauce, chili powder, salt and pepper until it is smooth. Add in the chicken, carrots, and cabbage. Mix well.
-
One at a time lay out a single egg roll wrapper on a clean work surface with one point facing you. Keep a small bowl of water to help seal the seams shut. Place a few tablespoons of the filling in the egg roll wrapper just below the center.
-
Begin rolling the wrapper away from yourself, stopping halfway and folding the side in on the roll. Continue rolling the wrapper up and secure the seam with a bit of water.
-
Once you have all the filling wrapped up into the wrappers, place them in the hot oil carefully to avoid splashing any oil out. Don’t crowd the egg rolls in the pan, ensure they have some space to move around.
-
Cook the egg rolls until they are golden brown on all sides. Remove them from the pan and place them on a paper towel to cool.
-
Serve fresh with blue cheese or ranch dressing.
Notes
You can opt to air fry these egg rolls, brush each roll with a small amount of oil and place in an air fryer. Cook the egg rolls at 375 degrees fahrenheit in a single layer, seam side down, for 6 minutes. Rotate each egg roll and cook for an additional 3 minutes, or until they are golden brown on all sides.
