Why You Will Love This Recipe
You will love these Buffalo Chicken Egg Rolls because they offer all the bold flavors of buffalo wings without the messy bones. By using rotisserie chicken, the preparation is incredibly fast and easy, allowing you to get these into the air fryer or oven in minutes. They are perfectly balanced with creamy ranch seasoning and gooey mozzarella, providing a restaurant-quality snack right in your own kitchen.
Ingredients
- 2 cups rotisserie chicken, finely diced or shredded
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup buffalo sauce (plus extra for serving)
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 packet (1 ounce) dry ranch seasoning mix
- 8 egg roll wrappers
- Water (for sealing the wrappers)
- Ranch dressing or blue cheese dressing for dipping
Step-by-Step Instructions
- In a large mixing bowl, combine the diced rotisserie chicken, softened cream cheese, buffalo sauce, shredded cheddar, shredded mozzarella, and the dry ranch seasoning. Stir the mixture thoroughly until all ingredients are well incorporated.
- Lay one egg roll wrapper on a clean surface in a diamond shape. Place approximately 1/3 cup of the chicken mixture onto the center of the wrapper.
- To assemble, lightly wet the edges of the wrapper with water using your finger. Fold the bottom corner up over the filling, then fold in the left and right side corners toward the center. Roll the wrapper tightly upward until the filling is completely enclosed and the edges are sealed. Repeat with the remaining wrappers.
- Preheat your air fryer to 400°F.
- Place the assembled egg rolls into the air fryer basket in a single layer, ensuring they are not touching. Lightly spray the tops with nonstick cooking spray.
- Air fry for 3 to 4 minutes, then flip the egg rolls over. Spray the other side with cooking spray and continue air frying for another 3 to 4 minutes, or until the shells are golden brown and crispy.
- Remove from the air fryer and serve hot with a side of ranch or blue cheese dressing.
Expert Tips / Pro Tips
To ensure your Buffalo Chicken Egg Rolls come out perfectly every time, make sure your cream cheese is truly softened; this helps the filling blend smoothly without lumps. When rolling, try to keep the wrap as tight as possible to prevent air pockets, which can cause the wrappers to bubble or burst. If you are cooking for a crowd, keep the finished egg rolls on a wire rack in a warm oven (about 200°F) to maintain their crunch while you finish the remaining batches.
Variations & Substitutions
If you want to customize this recipe, you can easily swap the cheeses. Try Pepper Jack for an extra kick of heat or Monterey Jack for a milder, meltier finish. For those who prefer a different protein, leftover pulled pork or shredded turkey works beautifully as a substitute for the chicken. If you don’t have egg roll wrappers, you can use wonton wrappers to create bite-sized “buffalo cups” or smaller mini-rolls, though you will need to reduce the cooking time significantly.
Serving Suggestions
These egg rolls are best served with traditional buffalo wing accompaniments. A side of crisp celery sticks and carrot sticks provides a refreshing crunch that cuts through the richness of the cheese. While ranch and blue cheese are the classic dipping choices, you can also serve them with an extra bowl of buffalo sauce for those who want maximum heat. For a full appetizer spread, pair them with other finger foods like jalapeno poppers or loaded potato skins.
Storage, Freezing & Reheating
To store leftovers, let the egg rolls cool completely before placing them in an airtight container in the refrigerator for 3 to 4 days. For long-term storage, you can freeze both cooked and uncooked egg rolls. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, place them back in the air fryer at 350°F for 5 to 7 minutes or in a 400°F oven until heated through and the exterior is re-crisped. Avoid using the microwave, as it will make the wrappers chewy and soft.
Nutrition Information
| Nutrient | Amount Per Serving (1 Egg Roll) |
|---|---|
| Calories | 251 kcal |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 840mg |
| Total Carbohydrates | 16g |
| Protein | 15g |
FAQ
Can I bake these in the oven instead of using an air fryer?
Yes! Preheat your oven to 400°F and place the egg rolls on a parchment-lined baking sheet. Brush or spray them with oil and bake for 15 to 20 minutes, flipping halfway through, until they are golden and crispy.
How do I prevent the egg rolls from bursting?
Bursting usually happens if there is too much moisture in the filling or if the rolls are too loose. Ensure your filling isn’t overly liquid and roll the wrappers tightly, sealing all edges securely with water.
Can I make these ahead of time?
Absolutely. You can assemble the egg rolls and keep them in the refrigerator for up to 24 hours before cooking. Just make sure they are covered so the wrappers don’t dry out and crack.
Buffalo Chicken Egg Rolls
Ingredients
Method
- In a large bowl, combine the diced chicken, softened cream cheese, buffalo sauce, shredded cheddar, shredded mozzarella, and ranch seasoning. Stir until the mixture is thoroughly combined.
- Lay one egg roll wrapper on a clean surface. Place approximately 1/3 cup of the chicken mixture in the center of the wrapper.
- Lightly wet the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the left and right sides. Roll the wrapper tightly toward the top corner to seal the filling inside.
- Preheat your air fryer to 400°F. Place the egg rolls in the basket in a single layer, ensuring they are not touching.
- Spray the tops of the egg rolls with nonstick cooking spray. Air fry for 3-4 minutes, then flip them over, spray again, and cook for an additional 3-4 minutes until golden brown and crispy.
- Serve the egg rolls hot with ranch dressing, blue cheese dressing, or extra buffalo sauce for dipping.