Buffalo Chicken Egg Rolls

Debbie Reid


I thought I would share my entry that made the top 4 in the Good Morning America Ultimate Game Day Grub Contest. It is my easier to eat, not so messy take on the yummy flavors of a Buffalo chicken wing. Be sure to use a Buffalo wing sauce in the recipe and not straight hot sauce! Enjoy!!

pinch tips: How to Freeze Fish, Meat & Poultry






20 Min


10 Min


Stove Top


4 oz
cream cheese, softened
6 Tbsp
buffalo wing sauce (not hot sauce!)
2 c
chopped cooked chicken
4 oz
bleu cheese, crumbled
1/2 c
1/2 cup minced celery
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
egg roll wrappers 6 1/2” x 6 1/2” each
1 - 2 Tbsp
tablespoons water
vegetable oil or peanut oil, for frying
bleu cheese dressing and additional buffalo wing sauce for serving

Directions Step-By-Step

In a medium bowl, mix the cream cheese and wing sauce; add in the chicken, bleu cheese, celery, salt and pepper, mix to fully combine.
Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 - 2 1/2 tablespoons of the chicken mixture in the bottom center of the wrapper. Roll the corner closest to you over the filling. Brush the 3 remaining corners with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining wrappers and filling.
In a large non-stick skillet, pour oil to a depth of 1/2 inch. Heat the oil to approximately 350 degrees. Fry the egg rolls, in batches, for about 2 - 3 minutes or until golden brown, turning occasionally. Drain on paper towels.
Serves with bleu cheese dressing and additional Buffalo wing sauce on the side.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American