If you love buffalo wings, you’re going to fall in love with these Buffalo Chicken Egg Rolls. They’re golden, crispy, and filled with a creamy, cheesy buffalo chicken mixture that’s irresistible. Made with shredded rotisserie chicken, buffalo sauce, ranch seasoning, and two kinds of melty cheese, these egg rolls are a crowd-pleasing appetizer perfect for game day, parties, or a fun family snack.
Best of all, you can make them in the air fryer for a lighter crisp, fry them in oil for extra crunch, or bake them in the oven. No matter how you cook them, serve them with ranch or blue cheese dressing for dipping, and watch them disappear fast!
Why You’ll Love These Buffalo Chicken Egg Rolls
- Easy shortcut: Uses pre-cooked rotisserie chicken to save time.
- Crispy perfection: Air fried, baked, or fried—you pick your method.
- Cheesy & flavorful: Loaded with cheddar, mozzarella, buffalo sauce, and ranch seasoning.
- Great for parties: Assemble ahead of time, then cook when ready to serve.
Ingredients & Substitutions
- Chicken: Shredded rotisserie chicken keeps things quick, but any cooked shredded chicken works.
- Buffalo Sauce: Make it homemade to control the spice level, or grab your favorite store-bought brand.
- Cheese: A blend of sharp cheddar and mozzarella makes the filling creamy and gooey. You can also try Monterey Jack, Pepper Jack (for extra heat), or Gouda.
- Dry Ranch Seasoning: Adds savory flavor. Use homemade or a store-bought packet.
- Egg Roll Wrappers: Found in the refrigerated section of most grocery stores. (Wonton wrappers can work, but they’re smaller and thinner, so you’ll need more.)
Make Ahead Tips
You can absolutely prepare these egg rolls in advance:
- Refrigerate (up to 24 hours): Place assembled egg rolls on a tray in a single layer, cover with plastic wrap, and refrigerate.
- Freeze (longer storage): Arrange on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. When ready to cook, no need to thaw—just add a couple of extra minutes to the cooking time.
Storing & Reheating
- Refrigerate: Store cooled egg rolls in an airtight container for 3–4 days.
- Freeze (cooked egg rolls): Wrap cooled egg rolls in plastic wrap and freeze for 2–3 months. Reheat in the air fryer, oven, or hot oil—no thawing required.
Serving Ideas
These egg rolls are amazing on their own, but even better with dips! Try them with:
- Ranch dressing
- Blue cheese dressing
- Extra buffalo sauce
Pair them with celery sticks, carrot sticks, or even fries for the ultimate game day spread.
Final Thoughts
Buffalo Chicken Egg Rolls are a fun twist on the classic buffalo wing flavor. Whether you’re making them for game night, a party, or just because, they’re guaranteed to become a new family favorite! Crispy on the outside, cheesy and spicy on the inside—these are the kind of snacks people ask for again and again.
Buffalo Chicken Egg Rolls
8
servings15
minutes8
minutesBuffalo Chicken Egg Rolls are crispy, cheesy, and loaded with creamy buffalo chicken filling. Cook them in the air fryer, fry them in oil, or bake them in the oven—no matter how you make them
Ingredients
2 cups (280 g) rotisserie chicken, finely diced
4 ounces cream cheese, softened
¼ cup buffalo sauce (plus extra for serving)
1 cup (113 g) sharp cheddar cheese, shredded
1 cup (113 g) mozzarella cheese, shredded
1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix
8 egg roll wrappers
Water, for assembly
Ranch or blue cheese dressing, for serving
Directions
- Make the Filling
- In a large bowl, combine chicken, cream cheese, buffalo sauce, cheddar, mozzarella, and ranch seasoning. Mix well until creamy.
- Assemble Egg Rolls
- Place ⅓ cup of filling in the center of each egg roll wrapper.
- Lightly wet the edges with water.
- Fold the bottom corner up over the filling, then fold in the sides.
- Roll tightly to seal.
- Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Arrange egg rolls in the basket (work in batches if needed).
- Spray tops with cooking spray.
- Air fry for 3–4 minutes, flip, spray again, and cook for another 3–4 minutes, until golden and crispy.
- Serve
- Enjoy hot with ranch or blue cheese dressing, plus extra buffalo sauce if desired.
- Alternative Cooking Methods
- Frying in Oil
- Heat 2–3 inches of vegetable oil in a deep pot to 365°F (185°C).
- Fry egg rolls in batches of 3–4 for about 3 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
- Baking in Oven
- Preheat oven to 400°F (200°C).
- Place egg rolls on a parchment-lined baking sheet.
- Spray or brush lightly with oil.
- Bake for 15–20 minutes, until golden and crispy.
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