Buffalo chicken, celery, green onion, egg roll wrappers—spicy, crispy, addictive. These Buffalo Chicken Egg Rolls are dangerously snackable.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those days where everything in your fridge looks either suspicious or sad, but somehow you still expect yourself to whip up a miracle? That was me. It was a Saturday, some football game was on (not that I was paying attention), and I had three people in my living room who were very obviously hungry.
The chips were gone. The pizza never got ordered. And then I remembered this half-bag of egg roll wrappers I bought back in January because I had this plan to make Thai spring rolls from scratch. (Spoiler: I never did.) But I did have leftover rotisserie chicken, half a bottle of buffalo sauce, and a couple of limp celery stalks.
I thought—what if buffalo wings… but rolled up? Like, less mess, all flavor. The first roll was a disaster. Too much filling, and it split like a bad decision. But the second one? Total gold. Crispy, spicy, cheesy… not pretty, but you know when something’s so good, nobody cares how it looks? That.
And now? This Buffalo Chicken Egg Rolls Recipe is my “uh-oh, people are coming over and I forgot” go-to. They’ve shown up at birthdays, poker night, and even once at brunch (don’t ask). And honestly? They always vanish before I get a second one.
Why You’ll Love This Buffalo Chicken Egg Rolls Recipe?
Here’s the thing: this recipe is weirdly addictive. Like, I know people say that all the time about snacks, but I mean it here. The first time I brought these to a neighborhood potluck, I literally saw someone sneak three into a napkin “for later.” That same guy still asks me about them two years later.
What makes them so good? I think it’s the texture. That crispy wrapper with the spicy, juicy chicken inside? Plus the cooling ranch or blue cheese dip? It’s that exact mix of comfort and spice that hits just right when you’re watching the game, arguing about whose fantasy team is cursed this year, or just looking for something fun to munch on while you pretend you’re not double-dipping.
And no frying. I mean, yes, you could fry them, and they’d probably be even more indulgent—but I bake them, and they’re still ridiculously good. Less mess. Less oil. Less “I need to open a window because everything smells like hot grease now.”
Ingredient Notes:
Let’s not overthink this. If your fridge looks like mine on a Thursday night, you’re probably halfway there already. Just a few key things:
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Shredded Chicken (about 3 cups) – Rotisserie chicken is a life-saver here. Or leftovers. Or honestly, canned chicken if you’re desperate (no shame—been there).
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Buffalo Sauce (½ cup) – Frank’s is my go-to, but use what you love. Or make your own if you’re feeling chef-y.
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Celery (½ cup, chopped) – Adds crunch and that wing-night vibe. Even if you usually push it aside, it belongs here.
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Green Onions (¼ cup, chopped) – I use them in everything. Adds a little zing. Plus, they look nice, so you feel fancy.
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Egg Roll Wrappers (12-ish) – Found near the tofu at most grocery stores. Just make sure they’re not cracked. Oh, and cover them with a damp towel while working—trust me.
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Extras? Ranch, blue cheese, carrot sticks. Optional but very much encouraged.
How To Make Buffalo Chicken Egg Rolls?
You don’t need to be a food blogger or a seasoned cook to pull this off. Honestly, if you’ve ever made a burrito or rolled a sock, you’re qualified.
Step 1: Preheat the oven to 425°F.
Line a baking sheet with parchment paper, or foil if that’s what you’ve got. Just don’t skip this unless you like scraping burnt cheese off a pan.
Step 2: Mix the filling.
Toss the chicken, buffalo sauce, celery, and green onions into a big bowl. Stir it up. Taste it. Adjust if you want more heat or less onion-y vibes.
Step 3: Time to roll.
Lay your wrapper like a diamond. Scoop about ¼ cup of filling in the center. Fold up the bottom point, tuck in the sides, roll tightly, and seal the top edge with water. It’s not origami. If it looks weird, keep going—it’ll still taste bomb.
Step 4: Bake.
Pop them on your baking sheet with a bit of space between each. Brush with oil if you want extra crisp. Bake for 15–20 minutes or until golden and the house smells like heaven.
Step 5: Dip and devour.
Serve hot, dip generously, and brace yourself for someone asking, “Wait… you made these?”
Storage Options:
Okay, so these usually don’t make it past the second quarter of a football game. But if you’ve got a few left:
Want To Save This Recipe?
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Fridge: Airtight container, up to 3 days. Reheat in the oven or air fryer so they get crispy again. Microwave only if you’re emotionally prepared for soft sadness.
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Freezer: Bake first, freeze later. Then reheat at 375°F straight from frozen until hot and crispy. I’ve done this when prepping ahead for a party—and future me was grateful.
Variations and Substitutions:
I’m all about bending the rules with recipes. This Buffalo Chicken Egg Rolls Recipe is great as-is, but you can totally play around with it.
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Swap the meat: Turkey, shredded beef, even tofu crumbles. As long as it holds together, you’re good.
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Add cheese: Some shredded cheddar or crumbled blue cheese in the filling? Say less.
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Boost the veggies: Shredded carrots, bell peppers, even spinach (I know, I know) sneak in well.
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Spice it up: Add jalapeños or hot sauce if your crowd can handle it. Or tone it down with a little ranch mixed into the filling.
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Gluten-free? Use rice paper wraps or GF tortillas. Texture’s different, but still good.
What to Serve with Buffalo Chicken Egg Rolls?
Honestly, I’ve served these with everything from solo Netflix dinners to big parties. Here are a few pairings that just work:
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Ranch or blue cheese dressing – Classic. Pour it into a little bowl and pretend you’re at a restaurant.
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Veggie sticks – Carrots and celery for that buffalo wing energy. It’s basically a salad, right?
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Chips or fries – Because more crunch = more joy.
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Cold beer or lemony sparkling water – Something refreshing to cut the heat.
Frequently Asked Questions:
Can I make these ahead of time?
Yep. Roll them up, store in the fridge (covered), and bake when you’re ready. Up to 24 hours in advance works fine.
Can I fry them instead of baking?
Absolutely. Heat oil to 350°F and fry for 2–3 minutes. Drain well. It’s messier, but the crunch? Wow.
What if my wrapper tears?
Patch it with a bit of water or double wrap it. Honestly, no one’s inspecting your roll technique.
Look, this Buffalo Chicken Egg Rolls Recipe isn’t about perfection. It’s about pulling together something fun, fast, and full of flavor—something you can eat with your hands, share with friends, or hoard for yourself after a long day.
Give it a try. Tweak it. Mess it up and still enjoy it. Because honestly? The best snacks are the ones that almost fall apart in your hands and still get devoured in seconds.
Got a wild version you tried? Or a dipping sauce combo I need to know about? Drop it in the comments. I’m all ears. And hungry.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buffalo Chicken Egg Rolls Recipe
Ingredients
- 3 c cooked shredded chicken
- ½ c finely chopped celery
- ¼ c finely chopped green onion
- ½ c buffalo sauce store-bought or homemade
- 12 egg roll wrappers
Serving Suggestions (Optional):
- Ranch dressing
- Blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded chicken, chopped celery, green onion, and buffalo sauce until well combined.
- Lay an egg roll wrapper on a flat surface, positioning it like a diamond. Place about ¼ c of the chicken mixture in the center.
- Fold the bottom corner up over the filling, then fold in the sides and roll tightly, sealing the edges with a bit of water.
- Repeat with the remaining wrappers and filling, then place the egg rolls on the baking sheet.
- Bake for 15-20 minutes, until golden brown and crispy.
- Serve hot with ranch or blue cheese dressing, and optional celery and carrot sticks.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
