Buffalo Chicken Egg Rolls are packed with a creamy, flavorful filling made with rotisserie chicken, sharp cheddar, mozzarella, buffalo sauce, and ranch seasoning. These egg rolls come out perfectly crispy in the air fryer, but you can also deep-fry or bake them for a tasty snack or appetizer. Pair them with ranch or blue cheese dressing for an awesome dipping experience! If you’re a fan of buffalo wings, these might become your new go-to snack! If you love these crispy egg rolls, you’ll definitely want to give our Buffalo Chicken Pinwheels a try, too!
Key Ingredients & Substitutions
- Chicken – Rotisserie chicken makes this recipe quick and easy, but any cooked, shredded chicken will work. Leftover grilled or baked chicken can be a great alternative.
- Buffalo Sauce – A must-have for buffalo chicken! Homemade buffalo sauce lets you control the spice level, but your favorite store-bought brand will also work.
- Cheese – Sharp cheddar and mozzarella create a gooey, melty filling. Try Monterey Jack, Colby, Pepper Jack (for extra heat), or even Gouda for a twist.
- Dry Ranch Seasoning – Homemade Ranch Seasoning adds extra flavor, but a store-bought packet works just as well.
- Egg Roll Wrappers – Found in the refrigerated section of grocery stores, these are ideal for holding the filling. Wonton wrappers can be used, but they’re smaller and thinner, which may require adjusting the cooking time.
Can You Make Buffalo Chicken Egg Rolls in Advance?
Yes! If you’re prepping for a gathering or just want to save time, you can assemble them ahead of time. There are a couple of ways you can do this:
- Refrigerate: Place assembled egg rolls in a single layer on a tray, cover with plastic wrap, and store them in the fridge for up to 24 hours.
- Freeze for Later: Lay the assembled egg rolls on a baking sheet, freeze until solid, then transfer them to an airtight container or freezer bag. They’ll keep for several weeks to a few months. When ready to cook, air fry them straight from frozen, adding a few extra minutes to the cooking time.
How to Store & Reheat Leftover Buffalo Chicken Egg Rolls
Let the egg rolls cool completely before storing. Then:
- Refrigerate: Store in an airtight container or tightly wrap them in foil or plastic wrap. They’ll stay fresh for 3 to 4 days.
- Freeze Cooked Egg Rolls: Once cooled, wrap each egg roll in plastic wrap and place them in a freezer-safe bag or container. They’ll last for 2-3 months.
- To Reheat: Reheat in an air fryer, oven, or re-fry in hot oil—no need to thaw!
Buffalo Chicken Egg Rolls are the perfect combination of crispy, cheesy, and spicy, making them an irresistible snack for game day, parties, or anytime you’re craving something bold and flavorful. Enjoy them with your favorite dipping sauce and get ready for a new favorite appetizer!
Buffalo Chicken Egg Rolls
Ingredients
- 2 cups rotisserie chicken, finely diced
- 4 ounces cream cheese, softened
- ¼ cup buffalo sauce, plus extra for serving
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix
- 8 egg roll wrappers
- water, for assembly
- ranch dressing or blue cheese dressing, for serving
Instructions
- To a large bowl, add chicken, cream cheese, buffalo sauce, cheddar cheese, mozzarella cheese, and ranch seasoning. Stir until well combined.
- Working with one wrapper at a time, place ⅓ cup of the chicken mixture onto the center of the wrapper.
- To roll, lightly wet the edges of the wrapper with water. Fold up the bottom corner over the filling. Fold in the right and left corners toward the center, pressing lightly to seal. Roll tightly until the filling is fully enclosed and the edges are sealed.
- Preheat the air fryer to 400°F.*
- Place the egg rolls into the air fryer basket in a single layer. (Depending on the size of your air fryer, you may need to work in batches.) Spray the tops of the egg rolls with nonstick cooking spray. Air fry for 3-4 minutes. Flip them over, spray again with cooking spray, and air fry for another 3-4 minutes, or until golden brown.
- Serve hot with ranch or blue cheese dressing for dipping and extra buffalo sauce if desired.
Notes
- In a deep pot, heat 2-3 inches of vegetable oil to 365°F.
- Working in batches of 3 or 4, carefully add the egg rolls to the hot oil. Fry, turning occasionally, until golden brown and crispy, about 3 minutes.
- Remove the egg rolls from the oil and drain on paper towels. Before frying each new batch, check that the oil temperature has returned to 365°F.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the egg rolls on the prepared baking sheet. Spray the tops with cooking spray or lightly brush them with oil.
- Bake for 15-20 minutes, or until golden brown and crispy.
This recipe is adapted from Iamhomesteader’s Buffalo Chicken Egg Rolls
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