Buffalo Chicken Egg Rolls are the perfect fusion of spicy, cheesy comfort food and crispy handheld goodness. Packed with shredded chicken, tangy buffalo sauce, creamy cheese, and a touch of ranch flavor, these egg rolls come out crispy on the outside and melty on the inside. Whether you’re planning a game day spread, a party appetizer, or just looking for a fun twist on a classic dish, these bold and flavorful rolls will steal the show.

They’re oven-baked or air-fried (though you can fry them traditionally too), so you can enjoy the full indulgence of buffalo chicken without the greasy mess. Dip them in ranch or blue cheese for the ultimate experience. These are great for prepping ahead and reheating, making them a solid favorite for gatherings or snacking any day of the week.

Why You’ll Love This Recipe

Perfect party appetizer or snack
Crispy without deep frying
Easy to customize with different cheeses or sauces
Great use for leftover chicken
Kids and adults both love them

Ingredients

Here’s a clear breakdown of everything you’ll need to make Buffalo Chicken Egg Rolls:

For the Filling

2 cups cooked shredded chicken (rotisserie or boiled)
½ cup buffalo wing sauce (Frank’s RedHot or your favorite brand)
¾ cup shredded mozzarella cheese
¾ cup shredded cheddar cheese
¼ cup cream cheese, softened
1 tablespoon ranch dressing (optional, for extra flavor)
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste

For the Rolls

12 egg roll wrappers
Small bowl of water (to seal the edges)
Oil spray (for baking or air frying)

For Dipping (Optional)

Ranch dressing or blue cheese dressing

How to Make Buffalo Chicken Egg Rolls

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C) or preheat your air fryer to 375°F. Line a baking sheet with parchment paper and lightly spray it with oil. Set aside.

Step 2: Make the Filling

In a large bowl, combine the shredded chicken, buffalo sauce, mozzarella, cheddar, cream cheese, ranch (if using), garlic powder, onion powder, salt, and pepper. Mix until fully combined and creamy.

Step 3: Fill and Roll

Lay out an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Use a bit of water to seal the edge.

Step 4: Arrange and Spray

Place each egg roll seam-side down on the prepared baking sheet or in the air fryer basket. Lightly spray the tops with oil spray for extra crispiness.

Step 5: Bake or Air Fry

Oven Method: Bake for 16–20 minutes, flipping halfway through, until golden and crisp.
Air Fryer Method: Air fry at 375°F for 10–12 minutes, flipping once, until crispy and browned.

Step 6: Serve Hot

Serve immediately with ranch or blue cheese dressing for dipping.

Best Tips for Success

Shred your chicken finely for a smoother, easy-to-roll filling.
Soften the cream cheese before mixing so it blends more evenly.
Don’t overfill the wrappers about 2 tablespoons is perfect.
Seal the edges tightly to prevent leakage during baking or frying.
For extra crispiness, lightly spray the rolls with oil before baking or air frying.
If freezing, place uncooked egg rolls on a tray in the freezer first, then transfer to a zip-top bag once frozen.

Mistakes to Avoid

Don’t skip sealing the wrappers loose edges can burst open.
Avoid soggy results by not adding too much buffalo sauce.
Don’t overcrowd your air fryer basket; cook in batches for even crisping.
Avoid using cold filling straight from the fridge—it can crack the wrappers.

FAQs

Can I use canned chicken?
Yes, just drain it well and shred it finely for best texture.

Are they spicy?
They have a mild kick depending on the buffalo sauce you use. Adjust to taste.

Can I make them ahead?
Yes, assemble and freeze uncooked egg rolls. Bake or air fry straight from frozen.

What dipping sauces go best?
Ranch and blue cheese dressing are classic, but you can also try garlic mayo or chipotle aioli.

What to Serve With Buffalo Chicken Egg Rolls

Pair them with a fresh veggie platter, coleslaw, or a crisp green salad to balance the richness. They also go great with other finger foods like mozzarella sticks or potato wedges.

Storage and Reheating

Fridge: Store cooked egg rolls in an airtight container for up to 3 days.
Freezer: Freeze uncooked egg rolls for up to 2 months.
Reheat: Reheat in air fryer or oven at 375°F until heated through and crisp again (5–7 minutes).

Recipe Notes

Chicken Options: Use rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. Just make sure it’s finely shredded for easy rolling.
Don’t Overfill: Keep the filling moderate, overstuffing can cause the egg rolls to tear or burst while cooking.
Seal Tightly: Use a bit of water or a flour slurry (1 tablespoon flour + 1 tablespoon water) to seal the edges securely.
Cooking Methods: You can bake, fry, or air fry these egg rolls. Baking gives a lighter crunch, air frying makes them golden without oil, and frying delivers classic crispiness.
Serving Sauce: Serve immediately with ranch or blue cheese dressing. They lose their crispiness as they sit.

Final Bites

Buffalo Chicken Egg Rolls are the kind of snack or appetizer that disappears fast. The spicy, cheesy chicken filling wrapped in crispy layers makes for a totally satisfying bite. Whether you’re feeding a crowd or just spicing up your weeknight dinner routine, this recipe is easy, delicious, and crowd-pleasing. Once you make them, they’ll become a go-to for game days, holidays, and everything in between.