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.
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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:
Start making the buffalo sauce by cooking the hot sauce with a stick of butter, vinegar, and garlic powder until melted and fully combined.
Then combine the sauce with the shredded chicken, green chilies, and cheese.
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.
Fold up the sides of the wrapper and press to seal.
Roll the egg roll over the remaining section and set aside.
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.
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
Yes! Just cook the egg rolls as desired, allow to cool, then add to an air tight container and freeze!
Cheesy Buffalo Chicken Egg Rolls
- Prep Time: 20-30 minutes
- Cook Time: 20 minutes
- Total Time: 56 minute
- Yield: 15 egg rolls 1x
- Category: Appetizer
- Method: various
- Cuisine: American
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
- 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
- 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.
- 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.
- Add the sauce, ½ cup cheddar cheese, ½ cup mozzarella cheese, and green chilies to the shredded chicken and set aside.
- 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.
- 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.
Anonymous says
These were amazing!!!
★★★★★