Enjoy all the classic flavor of spicy buffalo chicken wrapped up in a crispy and finger-food-friendly egg roll. Easy to prepare and fry in 30 minutes or less!

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Prepared buffalo chicken egg rolls stacked with one facing the camera that's been cut in half, showing the filling inside.

About Buffalo Chicken Egg Rolls

Love buffalo chicken dip? Love egg rolls?

Then you’re going to adore these buffalo chicken egg rolls.

Plus, you can customize (or kick up) the spiciness of this flavorful finger food by changing up the dipping sauce you use. You can use ranch dressing for more flavor, sour cream to cool it down, or even more buffalo sauce to really make the heat really sing.

What type of chicken should you use?

This recipe strives to keep things quick and simple by using canned chicken. I always find that canned chicken is a great way to add this protein to a dish where a lot of other things are “going on,” such as in a complex casserole with lots of other flavors or in quick finger foods (like these egg rolls.)

However, I know not everyone is a fan of canned chicken, no matter the cause or occasion – and that’s totally okay. You don’t have to use canned chicken in this recipe if you don’t want to.

Feel free to substitute the canned chicken in this recipe for 2 1/2 cups of any type of cooked, shredded chicken that you’d like, such as freshly boiled chicken or leftover rotisserie chicken.

Top down view of stacked buffalo chicken egg rolls on a plate.

Can you make your own buffalo wing sauce?

Certainly!

Check out this recipe for buffalo wing sauce if you don’t currently have any sauce on hand.

Should you grate your own cheese?

Using pre-grated cheese is extremely convenient, but it contains some preservatives (such as potato starch) that help keep the grated cheese separated in the bag. And while this is great for grabbing a quick pinch of shredded cheese, it will also cause the melted cheese to appear lumpy or harden faster than it normally should.

So if you’re a cheese lover like me and want the creamiest experience possible for your egg rolls, I highly recommend grating a block of cheese. I know it’s more work, but the end result will more than make up for it.

Can you make these egg rolls in advance?

Absolutely!

Prepare the egg rolls per the recipe instructions, right up until it’s time to bake them. The raw egg rolls can be stored in a sealed container in the refrigerator for 24 hours in advance. When ready to dry, allow the egg rolls to come to room temperature on the counter for 30 minutes, then follow the drying instructions like normal.

Stacked buffalo chicken egg rolls on a plate.

How long are chicken egg rolls good for?

Once prepared and cooled, these buffalo chicken egg rolls can be stored in a sealed container in the refrigerator for up to three to four days.

When ready to eat, the egg rolls can either be reheated in the microwave.

Can you freeze these egg rolls?

Yes, you totally can! These egg rolls can be frozen both before or after frying and the freezing instructions are the same for both.

Whether freshly made or fried and cooled, buffalo chicken egg rolls can be stored in a sealed container or freezer bag for about one to two months.

Notes & tips for buffalo chicken egg rolls

  • When frying, you’ll get best results when you don’t crowd the pan too much. This recipe makes about 12 egg rolls total, so I would recommend frying anywhere from three or six at a time (to keep the numbers even).
Dipping a buffalo chicken egg roll in ranch dressing.

More delicious recipes with chicken

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How to make buffalo chicken egg rolls

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Prepare the buffalo chicken filling by adding the chicken, cream cheese, and buffalo wing sauce to a microwave-safe bowl. Microwave the ingredients for 30-second intervals, stirring in between, until the ingredients are melted and thoroughly mixed.

Step 2 – Add the cheddar cheese and ranch dressing to the bowl, then mix until combined.

Step 3 – Lay out an egg roll wrapper on a flat surface, orienting them toward you so that they look like a diamond. Add a dollop of buffalo chicken mixture to the middle of the wrapper, then pull up the left and right sides. Tightly pull up the bottom corner, then roll the egg roll forward. Wet your fingers and use them to secure the final corner to the top of the egg roll.

Step 4 – When ready to fry, heat the vegetable oil in a large skillet to 350 degrees F. Working in batches of three or four, fry the egg rolls until they’re lightly browned on each side, then transfer them to a plate lined with a paper towel.

Step 5 – Serve and enjoy!

Recipe Details

Prepared buffalo chicken egg rolls stacked with one facing the camera that's been cut in half, showing the filling inside.
4.67 from 3 votes

Buffalo Chicken Egg Rolls

20 mins prep + 10 mins cook
276 kcal
Yields: 12 egg rolls
Enjoy all the classic flavor of spicy buffalo chicken wrapped up in a crispy and finger-food-friendly egg roll. Easy to prepare and fry in 30 minutes or less!

Ingredients 

  • 20 ounce canned chicken, drained and shredded (if not already)
  • 8 ounce cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 1/2 cup ranch dressing, plus more for serving (optional)
  • 12 egg roll wrappers
  • 4 cup vegetable oil, or enough to fill skillet 1 inch deep

Instructions

  • In a microwave-safe bowl, add chicken, cream cheese, and buffalo wing sauce. Microwave for 30-second intervals, stirring in between, until ingredients are melted and mixed well.
    20 ounce canned chicken, 8 ounce cream cheese, 1/2 cup buffalo wing sauce
  • Add shredded cheese and ranch dressing to bowl, then stir until combined.
    1 cup cheddar cheese, 1/2 cup ranch dressing
  • To assemble egg rolls, prepare your work area by having egg roll wrappers ready and a small bowl of water nearby. Lay out an egg roll wrapper on a flat surface, orienting them to you so they look like a diamond. Add about 3 tablespoons of buffalo chicken mixture to the center. Fold the left and right points of the wrapper in until they touch but do not overlap. Tightly fold the bottom corner up, then roll the egg roll forward over the remaining top corner. Seal the top corner in place by wetting your finger, saturating the space beneath the corner point, then pressing the corner point firmly in place. Repeat this step until all wrappers and filling have been used.
    12 egg roll wrappers
  • When ready to fry, add 1 inch of oil to a large skillet and heat to 350 degrees F (using a candy thermometer helps!) Line a large plate with a paper towel, then set nearby.
    4 cup vegetable oil
  • Working in batches, drop egg rolls into hot oil and fry until each side is golden brown, about 1 minute per side. Transfer cooked egg rolls to the prepared paper-towel-lined plate. Repeat this step until all egg rolls are fried.
  • Serve immediately with a dipping sauce of choice.

Nutrition

Serving: 1egg roll | Calories: 276kcal | Carbohydrates: 10g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 837mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy