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The Boat Shed Kitchen

Buffalo Chicken Egg Rolls

These Buffalo Chicken Egg Rolls combine tender shredded chicken, creamy melted cheese, and tangy buffalo sauce, all wrapped in a golden, crispy egg roll shell. They’re the ultimate party snack, game day appetizer, or quick weeknight indulgence — and they come together in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 egg rolls
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • ½ cup buffalo sauce
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 10 –12 egg roll wrappers
  • Water for sealing
  • 2 –3 cups vegetable oil or other neutral oil for frying

Method
 

  1. In a medium bowl, combine chicken, buffalo sauce, and cheese. Stir until evenly coated.
  2. Place a wrapper on a clean surface like a diamond.
  3. Add 2–3 tablespoons filling just below the center.
  4. Fold bottom corner over filling, tuck in side corners, and roll up tightly.
  5. Moisten top corner with water to seal. Repeat.
  6. Heat oil in a skillet or pot to 350°F.
  7. Fry 3–4 rolls at a time for 3–5 minutes, turning until golden brown.
  8. See full steps with tips & photos → https://theboatshedcafe.com/buffalo-chicken-egg-rolls/

Notes

  • For a lighter option, bake at 400°F (200°C) for about 15 minutes, flipping halfway through.
  • To make them ahead, assemble and freeze before frying.
  • Cook directly from frozen, adding a couple of extra minutes.