Buffalo Chicken Eggrolls Recipe

Prepare chicken

If not using pre-cooked chicken, poach or roast 2 boneless skinless chicken breasts (about 10–12 minutes poaching or 20–25 minutes at 400°F) until cooked through, then shred finely with two forks. Measure 2 cups shredded chicken.

Warm a medium skillet over medium heat. Add butter and minced garlic; sauté 30 seconds until fragrant.

Stir in shredded chicken and 1 tablespoon buffalo hot sauce; cook 1–2 minutes to combine and heat through.

Reduce heat to low. Add softened cream cheese and ranch (or blue cheese) dressing; stir until cream cheese melts and mixture is homogeneous, about 2–3 minutes. If mixture seems too thick, add up to 1 tablespoon water or more buffalo sauce for desired consistency.

Fold in shredded cheddar, diced celery, sliced green onions, salt, and pepper. Taste and adjust buffalo sauce, salt, or pepper as desired. Remove from heat and let cool at least 10 minutes to prevent soggy wrappers.

Set up an assembly station with eggroll wrappers stacked with one corner pointing at you (diamond shape). Keep a small bowl of cold water nearby to seal edges.

If desired, lightly dust each wrapper with a little flour to absorb excess filling moisture (optional).

Place about 2 heaping tablespoons (approx. 2–3 tablespoons) of cooled buffalo chicken filling near the bottom third of each wrapper, leaving about 1/2 inch border at the edges.

Fold the bottom corner up over the filling, then fold the left and right corners in toward the center to create a tidy package.

Brush or dip the top corner with a little cold water to moisten, then roll the wrapper tightly away from you to seal. Repeat with remaining wrappers and filling. You should get about 10–12 eggrolls depending on filling amounts.

Place assembled eggrolls seam-side down on a tray and refrigerate for 10–15 minutes to firm up; this helps prevent them from opening during frying.

Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use a candy or deep-fry thermometer to maintain temperature. There should be at least 2–3 inches of oil so eggrolls can float.

Working in batches (do not overcrowd), carefully lower 3–4 eggrolls seam-side down into the hot oil using tongs or a spider. Fry until golden brown and crispy, about 3–4 minutes, turning occasionally for even color.

Transfer fried eggrolls to a wire rack set over a sheet pan or paper towels to drain. Let rest 2–3 minutes before serving (filling will be very hot).

Pour 1/4 inch of oil into a large skillet and heat over medium-high until shimmering. Add eggrolls seam-side down and cook 2–3 minutes per side until golden brown, rotating with tongs to crisp all sides. If they brown too quickly before heating through, lower heat slightly and cover for 30–60 seconds, then uncover to re-crisp.

Transfer to a wire rack or paper towels to drain briefly.

Preheat oven to 425°F (220°C). Place assembled eggrolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray each eggroll with oil.

Bake 12–15 minutes, turning once halfway through, until golden and crispy. You may finish under the broiler for 30–60 seconds if extra crispiness is desired — watch carefully to avoid burning.

Serve eggrolls hot with ranch and extra buffalo sauce on the side for dipping. Garnish with additional sliced green onions or a sprinkle of shredded cheddar if desired.

Store leftovers in an airtight container in the refrigerator up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or air-fry at 350°F for 4–6 minutes.