Buffalo Chicken Eggrolls Recipe

Prepare shredded chicken

If you don't already have cooked chicken, poach or roast two small boneless skinless chicken breasts (about 10–12 minutes poaching or 20–25 minutes roasted at 400°F/200°C) until internal temperature reaches 165°F. Let rest, then shred finely with two forks. Measure 2 cups.

In a medium bowl, combine the 2 cups shredded chicken with 4 oz softened cream cheese. Mix until smooth and evenly combined (use a fork or rubber spatula).

Add 3 tablespoons hot sauce, 1 tablespoon blue cheese dressing, 1 cup shredded cheddar, 1 finely diced celery stalk, 2 sliced green onions, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Fold until ingredients are evenly distributed. Taste and adjust hot sauce or salt as desired.

Chill the filling in the refrigerator for 10–15 minutes to make it easier to handle while assembling (optional but recommended).

Set out 8 eggroll wrappers on a clean surface with a corner pointing toward you (diamond orientation).

Make the egg wash by whisking 1 egg with 1 teaspoon water until smooth. Keep the egg wash in a small bowl within reach.

Place about 3 heaping tablespoons of the chilled buffalo chicken filling slightly below the center of each wrapper, forming a log about 3 inches long. Do not overfill—leaving space at the edges helps seal properly.

Brush the top edges of the wrapper with the egg wash. Fold the bottom corner up over the filling, tuck snugly, then fold the two side corners inward. Roll tightly toward the top corner. Seal the top corner with a dab of egg wash. Repeat with remaining wrappers and filling.

Place assembled eggrolls seam-side down on a tray and refrigerate for 10 minutes to set the seam (helps prevent unrolling during frying).

Pour about 2 cups vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1¼ inches (enough to half-submerge the eggrolls). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle and turn golden in about 30 seconds.

Working in batches (do not overcrowd), carefully add 3–4 eggrolls seam-side down to the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Adjust the heat as needed to maintain 325–350°F and avoid burning.

Use tongs to transfer fried eggrolls to a wire rack set over a baking sheet or paper towels to drain. Let rest 1–2 minutes.

Keep finished eggrolls warm in a 200°F (95°C) oven on a baking sheet if frying in multiple batches.

Serve 2 eggrolls per person (or as desired) with blue cheese or ranch dressing for dipping and additional hot sauce on the side.