Real Recipes From Real Home Cooks ®

buffalo chicken egg rolls

★★★★★ 3
a recipe by
Debbie Reid
Clearwater, FL

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!!

Blue Ribbon Recipe

Wow! What a great way to switch up Buffalo wings on game day. These have all the chicken wing flavor without the mess. The crispy egg roll wrapper with the creamy and spicy center is out of this world good. Serve with a side of Blue cheese and Buffalo wing sauce for the perfect party appetizer.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For buffalo chicken egg rolls

  • 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
    minced celery
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    freshly ground black pepper
  • 12
    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

How To Make buffalo chicken egg rolls

  • Cream cheese, wing sauce, chicken, and Blue Cheese combined in a bowl.
    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.
  • Filling placed in the wonton wrapper and starting to wrap the appetizer.
    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.
  • Continuing to roll the egg roll.
    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.
  • Continuing to roll and seal the egg roll.
    Press to seal, set aside, and continue with the remaining wrappers and filling.
  • Frying the egg rolls in oil until golden brown.
    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.
  • Egg rolls cut in half dipped into Blue cheese.
    Serves with Bleu cheese dressing and additional Buffalo wing sauce on the side.