Buff-aah-lo Chicken Egg Rolls Recipe

Prepare chicken

If not already cooked, poach or roast chicken breasts until fully cooked (internal temp 165°F / 74°C). Let rest, then shred or finely chop into small bite-sized pieces. Measure 3 cups shredded.

In a large bowl, combine shredded chicken, shredded White American cheese, diced celery, and sliced green onions (if using). Add 1 tbsp melted butter or oil, 1 tsp salt and 1 tsp black pepper. Toss to combine and set aside.

In a small saucepan over low-medium heat, combine 1 cup hot sauce, 6 tbsp unsalted butter, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tsp cayenne (optional).

Heat gently, whisking until butter is fully melted and sauce is smooth and slightly thickened, 3–5 minutes. Taste and adjust heat or sweetness. Remove from heat and allow to cool slightly.

Reserve about 1/2 cup of the sauce to toss with the filling (for pronounced Buffalo flavor) and keep the remainder warm for serving or brushing after frying.

In a bowl, combine 1 cup mayonnaise, 1 cup sour cream, 1 cup blue cheese crumbles, 3 tbsp buttermilk, 1 tsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper.

Stir until mostly smooth but leave some blue cheese pieces for texture. Adjust thickness with additional buttermilk (1 tsp at a time) to desired consistency. Chill at least 20 minutes to let flavors meld.

Preheat oil: In a heavy-bottomed pot or deep fryer, heat 3–4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—if it sizzles and browns in ~30 seconds, the oil is ready.

Make egg wash by whisking 1 large egg with 1 tbsp cold water in a small bowl. Keep egg wash nearby along with a clean work surface large enough to wrap 12 egg rolls.

Mix filling with sauce: Add about 1/2 cup of the prepared Buff‑AAH‑LO sauce to the chicken mixture and toss until evenly coated but not soupy. Taste and adjust — the filling should be saucy and well seasoned but not wet.

Lay one egg roll wrapper diamond‑shape in front of you. Spoon about 3 tablespoons (roughly 1/4 cup) of the filling onto the lower third of the wrapper, leaving at least a 1/2 inch border on sides.

Brush the edges of the wrapper with egg wash. Fold the bottom corner up over the filling, tuck in the left and right sides snugly, then roll tightly toward the top corner to seal. Brush the final tip with egg wash to secure. Repeat with remaining wrappers and filling (should make about 12).

Fry in batches: Carefully lower 3–4 egg rolls into hot oil without crowding. Fry, turning occasionally, until golden brown and crisp, 3–4 minutes per batch. Internal temperature of filling should be hot (165°F / 74°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

If desired, brush or toss the hot egg rolls lightly with additional warm Buff‑AAH‑LO sauce (use remaining sauce). Alternatively serve sauce on the side for dipping.

Serve: Plate 3 egg rolls per person (or desired portion). Serve immediately with chilled blue cheese dressing on the side for dipping and extra diced celery if you like for crunch and freshness.