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    Home » Recipes » Appetizers

    Published: Feb 11, 2023 by Pate Giltner 1 Comment

    Cheesy Buffalo Chicken Egg Rolls

    12 shares
    Jump to Recipe·Print Recipe

    These cheesy and gooey buffalo egg rolls take everybody's favorite buffalo chicken, adds a little cheddar and mozzarella cheese, and stuffs it into a crispy egg roll shell! This recipe has instructions for a deep-fried, pan-fried, or oven-baked version, all of which are delicious!

    These egg rolls are the perfect appetizer and will quickly become your favorite way to enjoy buffalo chicken. You can also serve them with these easy mini buffalo chicken stuffed peppers.

    14 buffalo chicken egg rolls on a baking sheet with two little bowls one with blue cheese dressing and one full of chives.
    Jump to:
    • Key Ingredients:
    • How to make this recipe:
    • How to deep fry these egg rolls (pictured):
    • How to pan fry (preferred):
    • How to bake in the oven:
    • Top tip
    • FAQ
    • Cheesy Buffalo Chicken Egg Rolls
    Ingredients for the buffalo chicken egg rolls on a brown table.

    Key Ingredients:

    Shredded chicken: I prefer to use a rotisserie chicken or to boil chicken breasts in water with salt and pepper and shred it by hand, but do whatever method is easiest for you.

    Hot Sauce: Frank's RedHot Sauce is ideal for making buffalo sauce! Combine it with a little white vinegar, butter, and garlic powder, and you have an amazing buffalo sauce!

    Shredded Cheeses: cheddar and mozzarella cheese add flavor and creaminess to the chicken so that you don't have to add any overpowering cream cheese. 

    Green Chilies: a can of green hatch chilies adds a little smokiness and depth to balance out the hot sauce. 

    Egg Roll Wrappers: these wrappers are great because they get super crispy when fried or baked!

    How to make this recipe:

    The ingredients for the buffalo sauce in a sauce pan.

    Start making the buffalo sauce by cooking the hot sauce with a stick of butter, vinegar, and garlic powder until melted and fully combined.

    The buffalo sauce, chiles, and cheeses have been added to the bowl with the chicken.

    Then combine the sauce with the shredded chicken, green chilies, and cheese.

    A egg roll wrapper with buffalo chicken mixture on top.

    Assemble the wontons by adding 1 ½-2 tablespoons of filling in between the center and one of the corners of the egg roll. Dip your finger in water and trace the perimeter of the egg roll with water. Roll the tip of the corner up and under the chicken mixture.

    The sides of the egg roll rolled up.

    Fold up the sides of the wrapper and press to seal.

    The rolled up egg roll.

    Roll the egg roll over the remaining section and set aside.

    The egg rolls frying in oil.

    Then deep fry (pictured), pan fry, or bake!

    How to deep fry these egg rolls (pictured):

    Deep frying is really easy; you just need a large heavy-bottomed pot, a candy thermometer, and enough vegetable oil to be 3 inches deep. 

    • Start by heating your oil over medium-high heat. Watch the temperature closely and adjust the heat to keep the oil at about 375 degrees. 
    • Using a slotted spoon add 2-4 wontons to the oil and fry for 3-4 minutes.
    • Remove them from the oil on top of a paper towel-lined plate to cool.

    How to pan fry (preferred):

    Pan-frying these with olive oil takes a little more time and effort (but not much), but it makes just as crispy crust as frying. This version also tastes the best; the only downside is that they don't puff up as much as they do when deep-fried. 

    • Add one tablespoon of olive oil to a large nonstick skillet.
    • Heat on medium-high until the oil is bubbling.
    • Add a few wontons to the skillet, being careful not to overcrowd the skillet.
    • Cook for 2 minutes on each side.
    90 degree close up shot of the egg rolls drizzled with blue cheese.

    How to bake in the oven:

    This is such an easy way to cook these, and they still get super crispy. The downside with this method is that the wontons don't get that bubbly fried texture.

    • Preheat the oven to 425 degrees.
    • Brush the rolls with olive oil and add to a lined baking sheet.
    • Bake for 20 minutes flipping the rolls halfway through. 

    Top tip

    Roughly chop the shredded chicken to easily stuff the wontons and it makes them easier to bite into. Long strands of of chicken are too bulky for easy eating.

    Serve with blue cheese or ranch dressing!

    FAQ

    Can you freeze these egg rolls?

    Yes! Just cook the egg rolls as desired, allow to cool, then add to an air tight container and freeze!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    90 degree close up shot of the egg rolls drizzled with blue cheese.

    Cheesy Buffalo Chicken Egg Rolls

    ★★★★★ 5 from 1 reviews
    • Author: Pate Giltner
    • Prep Time: 20-30 minutes
    • Cook Time: 20 minutes
    • Total Time: 58 minute
    • Yield: 15 egg rolls 1x
    • Category: Appetizer
    • Method: various
    • Cuisine: American
    Print Recipe
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    Description

    These cheesy and gooey buffalo egg rolls take everybody's favorite buffalo chicken, adds a little cheddar and mozzarella cheese, and stuffs it into a crispy egg roll shell! This recipe has instructions for a deep-fried, pan-fried, or oven-baked version, all of which are delicious!


    Ingredients

    Scale
    • 3 cups shredded and roughly chopped chicken
    • 1 cup hot sauce such as Franks
    • ½ cup shredded cheddar cheese
    • ½ cup shredded mozzarella cheese
    • 1 4 oz can of green chilies
    • 14-15 egg roll wrappers

    Instructions

    1. Shred and roughly chop the chicken. I prefer to use a rotisserie chicken but use any chicken cooking method you prefer. Chop the chicken so that the shredded sections do not exceed ½ inch. 
    2. Make the buffalo sauce by adding the hot sauce, stick of butter, vinegar, and garlic powder to a small-medium pot and cook on medium-low until the butter has melted. 
    3. Add the sauce, ½ cup cheddar cheese, ½ cup mozzarella cheese, and green chilies to the shredded chicken and set aside. 
    4. Assemble the wontons. Assemble the wontons by adding 1 ½-2 tablespoons of filling in between the center and one of the corners of the wontons. Dip your finger in water and trace the perimeter of the wonton with water. Roll the tip of the corner up and under the chicken mixture. Fold up the sides of the wrapper and press to seal.
    5. Cook:

    Deep Fry (pictured): 

    • Start by heating your oil over medium-high heat. Watch the temperature closely and adjust the heat to keep the oil at about 375 degrees. 
    • Using a slotted spoon add 2-4 wontons to the oil and fry for 3-4 minutes.
    • Remove them from the oil on top of a paper towel-lined plate to cool.

    Pan Fry:

    • Add one tablespoon of olive oil to a large nonstick skillet.
    • Heat on medium-high until the oil is bubbling.
    • Add a few wontons to the skillet, being careful not to overcrowd the skillet.
    • Cook for 2 minutes on each side.

    Bake:

    • Preheat the oven to 425 degrees.
    • Brush the rolls with olive oil and add to a lined baking sheet.
    • Bake for 20 minutes flipping the rolls halfway through. 

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

    More Appetizers

    • Easy Mini Buffalo Chicken Stuffed Peppers

    Reader Interactions

    Comments

    1. Anonymous says

      February 11, 2023 at 7:09 pm

      These were amazing!!!

      ★★★★★

      Reply

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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