These buffalo chicken egg rolls are one of my favorite appetizers to bring to parties and gatherings, especially for game day! I like to shallow-fry them so they are extra golden brown, but you can also cook them in the air fryer or oven.

They always turn out extra crunchy on the outside, and the buffalo chicken filling is cheesy and perfectly creamy. They are so incredibly delicious. I promise, everyone will keep coming back for more!

• Egg roll wrappers: Not to be confused with “wonton wrappers,” they are different. Egg roll wrappers (aka spring roll wrappers) can be found in the freezer section, and they are large enough for wrapping. I use “Dynasty” brand. Thaw in the fridge overnight if frozen.
• Shredded cooked chicken: From a rotisserie chicken or leftover chicken. About 3 cups needed.
• Buffalo sauce: Use your favorite store-bought brand.
• Cream cheese: Softened to room temperature.
• Butter: Warmed and melted.
• Dry Ranch seasoning mix: Use a pre-packaged mix for the perfect ranch flavoring. It adds incredible flavor!
• Scallions: Chopped, both green and white parts.
• Celery: Diced, adds a nice crunch.
• Shredded cheese: I use both cheddar and pepper jack cheese. I’d recommend shredding it yourself using a box grater or food processor so it melts better.
• Vegetable or canola oil for frying.
• Water: For sealing the wrappers.
• Ranch dressing and buffalo sauce for serving.
• Salt and pepper to taste.

Step 1 | Make the filling

In a bowl, combine the shredded chicken (chop into smaller pieces to make it easier to roll), buffalo sauce, softened cream cheese, warm melted butter, ranch seasoning mix, scallions, celery, and both cheeses. Season with salt and pepper.

Mix everything until combined. The mixture should be thick and creamy. If it’s runny, it will spill when frying. if this happens, add more chicken or cream cheese.

Step 2 | Assemble

Get your egg roll wrapper and make sure the pointy side is facing towards you. Add about 1.5 tablespoons of the buffalo chicken mixture towards the bottom corner of the wrapper. Roll the pointy side up twice to secure the filling. It should be somewhat snug.

Then, dab the left and right side corners with water, and fold over those corners into the center, gently pressing to adhere. Make sure the filling is secure and not leaking – it should be fully wrapped inside and not visible.

Next, dab the upper side with water. Roll tightly and gently press to seal the corner. Place the assembled buffalo chicken egg rolls on a sheet pan, rolled side down. Continue with the remaining wrappers and filling. It makes about 20 to 22 egg rolls using the quantities listed in the recipe card.

Step 3 | Shallow fry and serve

In a deep heavy duty skillet, heat a shallow layer of vegetable oil (about 1/2 inch) until it reaches 325 to 350 degrees F.

Cooking in batches, fry them, folded side down first, until crispy and golden brown, about 4-5 minutes per side. Remove and transfer to a plate lined with paper towel to drain any excess oil.

Let the buffalo chicken egg rolls cool slightly before serving, it will be piping hot inside! Serve with buffalo sauce and ranch dressing for dipping. You can also mix ranch dressing with crumbled blue cheese. And that’s it! So easy and delicious.