Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls are two of our favorite appetizer recipes in all wrapped up into one dippable delight.

The buffalo wings and egg roll combination make it a new favorite appetizer. 

Two of our favs in ONE!

Holidays and parties mean gathering as family and friends not just for good company but for good food!!

At all of these functions, we ALWAYS have delicious appetizers, so we are always on the hunt for new ones to try like today’s Buffalo Chicken Egg Rolls.

Why we love it:

• Two Favs in One. Buffalo Wings and Egg Rolls got married and these egg rolls for a baby. If you like these two appetizers, you’ll love this recipe.
• Party perfect. These egg rolls were delicious and perfect for our holiday get together.
• Simple! They are easy to make with little ingredients which makes a great go-to recipe, especially for entertaining and parties.

Preparing the Chicken

Shredded Chicken is used in this recipe and for our best tips and tricks for shredding chicken GO HERE.

Once your chicken is shredded:

• Combine it with grated carrots, salt and bleu cheese crumbles.
• Pour your buffalo wing sauce and butter in with the chicken and mix well.

NOTE: You can find mild buffalo wing sauce at the store and can use this instead of adding butter. The amount of butter you add will vary based on how spicy you want your sauce.

HOW TO MAKE BUFFALO EGG ROLLS

1. FILLING. Place shredded chicken in a bowl with salt, grated carrots and bleu cheese crumbles. Mix well.
2. SAUCE. Combine butter and buffalo sauce together and pour over chicken, mixing until ingredients are well combined.
3. PREP. In deep fryer or saucepan heat 2-3 inches oil on medium heat.
4. ASSEMBLE. Keep a small bowl of water nearby and grab an egg roll wrapper. With 1 corner facing you, place about 2 tablespoons of your chicken mixture slightly below center of the wrapper. Begin rolling skin up by folding corner closest to you, then fold in right and left corners as you reach that point. Brush remaining corner with water and gently roll toward remaining corner and press to seal. Repeat until no mixture is remaining.
5. FRY. Fry egg rolls in hot oil until golden brown on each side. Drain on paper towels.

Storing + Freezing

STORE in a Ziploc bag or air-tight container and put in the fridge for up to 4-5 days.

FREEZE

• Baked: Let them cool completely, wrap the individual egg rolls in plastic wrap, place them in a freezer safe bag or container and keep them in the freezer for 3-6 months. Reheat in the oven or in the microwave, without thawing first, until they’re warmed through.
• Unbaked: Flash freeze them until they’re solid, for about an hour, before wrapping them individually in plastic wrap. Place in a freezer safe bag for 3-6 months. Fry on medium-low heat until cooked through (avoid frying on high heat, because the inside might still be cold while the outside is golden brown).

To make ahead: Make the filling up to 2 days ahead of time. Assemble them the day before and keep them, covered, in the fridge until you fry them.

For more buffalo recipes:

• Boneless Buffalo Wings
• Buffalo Chicken Dip
• Buffalo Cauliflower
• Easy Buffalo Chicken Taquitos
• Buffalo Chicken Meatballs