Save The first Super Bowl party I hosted as an adult was a total disaster until my friend Sarah walked in with a tray of these egg rolls. Everyone abandoned my sad vegetable platter and swarmed her contribution, which she casually called leftover chicken in a wrapper. I begged for the recipe that same night while guests were still wiping buffalo sauce off their chins.
Last summer I made these for my dads birthday, and he literally ate six in one sitting while standing at the kitchen counter. He kept saying he was just quality control testing, but I noticed him strategically positioning himself near the cooling rack. Now he requests them for every family gathering, birthday or not.
Ingredients
- Shredded cooked chicken: Rotisserie chicken works perfectly here, saving you time and adding already seasoned flavor to the mix
- Cream cheese: Must be fully softened to prevent any lumps in your filling
- Buffalo sauce: Start with less if you are sensitive to heat, you can always add more
- Ranch or blue cheese dressing: This tames the heat and adds the classic wing flavor profile
- Shredded cheddar cheese: Sharp cheddar gives the best flavor contrast to the spicy buffalo
- Green onions: Add these last so they maintain their bright color and mild crunch
- Egg roll wrappers: Keep them covered with a damp towel while working to prevent drying out
- Water: This is your glue for sealing the wrappers securely
- Vegetable oil: Needs to be deep enough to float the egg rolls for even frying
Instructions
- Mix the filling:
- Combine all filling ingredients in a large bowl until completely smooth and uniform
- Prepare your station:
- Set up wrappers, filling, water bowl, and a clean surface for rolling
- Fill each wrapper:
- Place 2 to 3 tablespoons of filling in the center of each wrapper
- Roll them tight:
- Fold bottom corner over filling, fold in sides, roll up, and seal with water
- Choose your cooking method:
- Fry at 350°F, bake at 425°F, or air fry at 400°F until golden and crisp
- Let them rest:
- Cool for 5 minutes so the filling sets slightly and stays inside when you bite
Save My niece who claims to hate anything spicy tried one of these at Christmas and immediately asked if she could take the leftovers home. She called them surprise rolls and now requests them for every family celebration. Watching her tentatively try that first bite and then reach for a second is one of my favorite kitchen memories.
Make Ahead Magic
You can assemble the entire batch of egg rolls and freeze them uncooked on a baking sheet. Once frozen solid, transfer them to a freezer bag and cook straight from frozen, just adding a couple extra minutes to your cooking time. This has saved me so many times when unexpected guests show up or I just do not feel like cooking.
Cooking Method Showdown
Frying gives the absolute best texture and flavor, but the air fryer comes surprisingly close with way less mess. Baking works well but you really must flip them halfway and maybe finish with a minute under the broiler. I have tried all three methods and keep frozen bags of each in my freezer depending on how much effort I want to put in.
Serving Suggestions
These are practically a meal on their own, but some fresh celery and carrot sticks on the side make it feel like a complete appetizer spread. I also like to put out small bowls of extra buffalo sauce and ranch for dipping purists who want more of each flavor.
- Double the recipe because they disappear faster than you expect
- Keep a fire extinguisher nearby if you are new to deep frying
- Label your freezer bags with cooking instructions for future you
Save Whether you are feeding a crowd or just treating yourself to something special, these egg rolls turn any ordinary Tuesday into a mini celebration. They are the kind of food that makes people ask when you are making them again.
Recipe Guide
- → Can I make these ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Alternatively, assembled but uncooked egg rolls can be frozen. Lay them on a tray until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
- → What's the best way to cook them for maximum crispiness?
For the crispiest result, deep-frying is recommended. Heat vegetable or canola oil to 350°F (175°C) and fry for 3-4 minutes per side until golden brown. Baking or air frying will also yield a crisp exterior, but frying typically achieves the best crunch.
- → Can I adjust the spice level?
Absolutely! To make them milder, reduce the amount of buffalo sauce or use a mild wing sauce. For more heat, add a dash of cayenne pepper to the filling or use a spicier buffalo sauce. You can also include a pinch of red pepper flakes.
- → What are good dipping sauces to serve with these?
Classic accompaniments include ranch dressing or blue cheese dressing, which perfectly complement the buffalo flavor. Extra buffalo sauce is also a great option. For a fresh contrast, consider a cool cucumber or avocado dip.
- → What kind of chicken should I use?
Cooked shredded chicken works best. Rotisserie chicken is a fantastic time-saver, providing tender, flavorful meat. You can also boil or bake chicken breasts or thighs and then shred them. Ensure the chicken is finely shredded for easy mixing and wrapping.
- → Can I bake or air fry these instead of frying?
Yes, both baking and air frying are excellent alternatives. For baking, preheat your oven to 425°F (220°C), lightly spray the egg rolls with cooking spray, and bake for 15-20 minutes, flipping halfway. For air frying, preheat to 400°F (200°C), spray, and air fry for 8-10 minutes, turning once.