Buffalo chicken egg rolls are stuffed with spicy chicken, carrots and cabbage. Dip these appetizers in blue cheese dressing for all new way to eat buffalo chicken!
Buffalo Chicken Egg Rolls
We are huge buffalo chicken fans in my family. I have numerous recipes on my website with different variations of this spicy addiction, the most recent being baked Buffalo Salmon.
As I was eating a takeout Chinese egg roll, I thought to myself that it would taste so good if it was spicy. So here are my buffalo chicken egg rolls!
Cabbage is the traditional ingredient in egg rolls and I’ve kept that. I’ve added shredded carrots since it’s commonly served with buffalo wings.
For the ground meat I’ve swapped out cooked chicken which I finally chopped. A food processor makes quick work of that task.
I also used the plate on my food processor to shred the vegetables, or you can buy them pre-shredded or do it by hand with a box grater.
You could also use ground chicken or turkey with great results. The important thing is that the meat is cooked before going into the egg roll. The rolls are only cooked long enough to get crispy and golden, not to cook the ingredients inside.
Of course, you must serve this with blue cheese dressing to complete the buffalo theme. I know a lot of people use ranch, but I’m allll about the cheese!
I recently make my popular Elote recipe (Mexican corn) which is literally rolled in a layer of cheese. 🧀
If you’re feeling really cheesy, you can even add blue cheese or your favorite shredded cheese to the egg roll filling. However, I prefer it in the dressing for this particular recipe.
After you mix the chicken and veggies for the filling, add the hot sauce. Start with 2 tablespoons and increase from there if you’d like it spicier.
I wouldn’t go past 4 tablespoons or it’ll start to get too soggy. You can dip it in buffalo sauce after it’s cooked if you can’t get enough of the heat.
The only tricky part (which is not tricky at all) is how to properly roll the egg rolls. I’ve included pictures to assist, but the main thing to note is that the points all get rolled towards the center.
Start with one of the egg roll wrapper points facing you. Place 2 heaping tablespoons of the filling in the center of the wrapper.
Bring the bottom point up to the center of the wrapper. Next, bring in the left and right points to the center of the wrapper.
At this time you should moisten the top point to ensure you get a good seal (a finger dipped in water or a pastry brush works just fine).
Firmly roll the whole bundle like a little burrito and place seam side down while you finish the other egg rolls.
Buffalo Chicken Egg Rolls Baked or Fried
I both baked and fried some of the rolls. I’m trying to eat healthier, so the baked rolls are a good option.
They don’t get as crispy as the fried ones, but I did get some little bubbles in the crust and they were quite tasty.
Not a bad substitute at all. Plus you can cook them up all at once instead of standing over a frying pan!
The fried ones of course taste the best and have a very bubbled, crispy shell. They only take a couple minutes per side until they are golden brown.
Serve buffalo chicken egg rolls with blue cheese dressing and enjoy!
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