Buffalo Chicken Egg Rolls
I still remember the first time I stuffed Buffalo chicken into an egg roll wrapper — that perfect crunch giving way to melty cheese and a sharp buffalo kick made it impossible to stop at one. These Buffalo Chicken Egg Rolls are a fast, crowd-pleasing snack or weeknight dinner: shredded rotisserie chicken tossed with cheddar, mozzarella, buffalo sauce, and ranch seasoning, wrapped and crisped in an air fryer (or fried/baked if you prefer). If you like hands-off buffalo classics, this riffs nicely on favorites like buffalo chicken sliders but with a crunchy, portable twist.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast, uses simple pantry and fridge staples, and feels indulgent without a lot of fuss. Rotisserie chicken keeps prep minimal, the combination of cheddar and mozzarella gives both sharpness and meltiness, and ranch seasoning tames the heat so kids and adults can enjoy it.
“We served these at a game night and they vanished before halftime — crunchy outside, gooey inside, and just the right amount of buffalo zip.” — a recent tester
Make these for busy weeknights, party platters, or as a game-day appetizer. They’re also easy to scale up, which makes them perfect when you need to feed a crowd without spending hours in the kitchen.
How this recipe comes together
Start by shredding the rotisserie chicken and tossing it with cheeses, buffalo sauce, and ranch seasoning. Spoon the mixture onto egg roll wrappers, fold and seal, then cook. The fastest, cleanest method is the air fryer at 375°F (190°C) for about 10–12 minutes; alternatively you can shallow-fry for classic crispiness or bake for a hands-off approach. Using pre-cooked chicken and shredded cheeses keeps active time under 20 minutes.
What you’ll need
- Rotisserie chicken, shredded (about 2 cups)
- Cheddar cheese, shredded (1 cup)
- Mozzarella cheese, shredded (1 cup)
- Buffalo sauce (2–4 tablespoons to taste)
- Ranch seasoning (1–2 teaspoons)
- Egg roll wrappers (12–14 wrappers, depending on size)
- Oil for frying (if frying) or cooking spray (for air fryer/oven) Notes and substitutions: Greek yogurt mixed with a little hot sauce can stand in for buffalo sauce if you want a milder, creamier filling. For a lower-fat option, choose reduced-fat cheeses or use one cheese instead of two. If you want extra crisp in the air fryer, give the egg rolls a very light brush of oil rather than a spray.
In case you’re using the air fryer often for chicken like this, see this guide on air fryer chicken breast for tips on temperature and timing that translate well across air-fried proteins.
Step-by-step instructions
- In a medium bowl, combine shredded rotisserie chicken, shredded cheddar, shredded mozzarella, buffalo sauce, and ranch seasoning. Toss until evenly coated; taste and add more sauce or seasoning if desired.
- Lay one egg roll wrapper flat on a clean surface, with a corner pointing toward you (diamond shape). Place a generous spoonful of filling in the center, leaving a 1/2-inch border on the edges.
- Fold the left and right corners over the filling, then fold the bottom corner up and tightly roll toward the top corner. Seal the top edge with a dab of water to prevent unrolling. Repeat with remaining wrappers and filling.
- Preheat the air fryer to 375°F (190°C). If frying, heat oil to 350°F (175°C) in a skillet; if baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- For air frying: lightly coat each egg roll with cooking spray and place them seam-side down in the basket in a single layer. Don’t overcrowd — cook in batches if necessary.
- Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy. For frying: cook in hot oil 2–3 minutes per side until golden, then drain on paper towels. For baking: brush or spray with oil and bake 15–20 minutes, turning once, until crisp.
- Let rest 1–2 minutes, then serve with ranch, blue cheese, or extra buffalo sauce for dipping.
How to serve Buffalo Chicken Egg Rolls
These egg rolls are great as an appetizer or main when paired with sides. Try serving them on a platter with small bowls of ranch and blue cheese dressing, celery sticks, and carrot sticks for a classic buffalo pairing. For a fuller meal, add a simple green salad, sweet potato fries, or a slaw to cut the heat. If you want a sweet finish to the meal, these go surprisingly well with something cinnamon-forward like apple pie cinnamon rolls for dessert.
How to store & freeze
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat in the air fryer at 350°F (175°C) for 3–5 minutes to re-crisp.
Freezer: Flash-freeze placed on a baking sheet for 1–2 hours, then transfer to a freezer bag and freeze up to 2 months. Cook from frozen: air fry at 375°F (190°C) for 12–15 minutes, flipping halfway, adding a few minutes if needed.
Food safety: Always cool to room temperature no longer than 2 hours before refrigerating. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Helpful cooking tips
- Don’t overfill the wrappers — too much filling causes leaking and soggy spots. Keep about a 1/2-inch border.
- Pat dry any very wet chicken (from sauces) so wrappers don’t get soggy. Add more cheese if the filling needs binding.
- Seal edges well by wetting with water or a beaten egg wash for extra security.
- For even crisping in an air fryer, spray the rolls very lightly with oil and leave space between them for airflow.
- If you prefer using chicken you cooked yourself, follow air-frying best practices seen in this air fryer chicken breast resource for perfectly cooked, juicy chicken that shreds easily.
Recipe variations
- Buffalo BBQ: Swap half the buffalo sauce for your favorite barbecue sauce for a smoky-sweet twist.
- Blue Cheese & Bacon: Mix in chopped cooked bacon and a few tablespoons of crumbled blue cheese for a richer flavor.
- Ranch Veggie: Add finely chopped celery, carrots, or green onions for crunch and color.
- Healthier bake: Use whole wheat egg roll wrappers or lettuce wraps and bake at 400°F (200°C) until crisp.
- Jalapeño popper style: Add cream cheese and diced jalapeño to the filling for a spicier, creamier bite—similar flavor ideas appear in mini jalapeno popper egg rolls.
FAQ
Q: Can I make these ahead of time?
A: Yes. Assemble and refrigerate un-cooked egg rolls for up to 24 hours, covered. Air fry or bake from chilled; you may need an extra 1–2 minutes. For longer storage, freeze assembled rolls on a tray and transfer to a bag once firm.
Q: What’s the best dipping sauce?
A: Ranch and blue cheese are classic. A honey-lime yogurt dip or a garlic aioli also complement the buffalo flavor nicely.
Q: Can these be made gluten-free?
A: Use gluten-free wrappers or make mini “boats” with lettuce wraps for a low-carb option. Check your ranch seasoning and buffalo sauce labels to ensure they’re gluten-free.
Q: How spicy will these be?
A: Spice level depends on the buffalo sauce used. Start with 2 tablespoons, taste, and add more if you want more heat. Ranch seasoning will mellow the heat.
Q: Is air frying really better than deep frying?
A: Air frying gives excellent crispness with far less oil and cleanup, and reduces fat and calories. Deep frying gives a slightly more uniform, classic crunch, but air fried results are very close when lightly oiled and cooked properly.
Internal links used in this article:
- one in the introduction, and others distributed across the sections as described above.
Buffalo Chicken Egg Rolls
Ingredients
Method
- In a medium bowl, combine shredded rotisserie chicken, shredded cheddar, shredded mozzarella, buffalo sauce, and ranch seasoning. Toss until evenly coated; taste and add more sauce or seasoning if desired.
- Lay one egg roll wrapper flat on a clean surface, with a corner pointing toward you (diamond shape). Place a generous spoonful of filling in the center, leaving a 1/2-inch border on the edges.
- Fold the left and right corners over the filling, then fold the bottom corner up and tightly roll toward the top corner. Seal the top edge with a dab of water to prevent unrolling. Repeat with remaining wrappers and filling.
- Preheat the air fryer to 375°F (190°C). If frying, heat oil to 350°F (175°C) in a skillet; if baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- For air frying: lightly coat each egg roll with cooking spray and place them seam-side down in the basket in a single layer. Don’t overcrowd — cook in batches if necessary.
- Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy. For frying: cook in hot oil 2–3 minutes per side until golden, then drain on paper towels. For baking: brush or spray with oil and bake 15–20 minutes, turning once, until crisp.
- Let rest 1–2 minutes, then serve with ranch, blue cheese, or extra buffalo sauce for dipping.
