Buffalo Chicken Egg Rolls That Are Crispy, Cheesy, and Better Than Wings — in 30 Minutes
All the spicy, cheesy glory of buffalo wings wrapped in a crispy oven-baked egg roll—ready in 30 minutes. Game day (or any day) just got way more delicious.
Equipment
- Rimmed baking sheet
- Wire Rack
- Pastry brush
- Mixing bowl
- Small Bowl
Ingredients
Filling
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- ½ cup buffalo wing sauce
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- ½ teaspoon garlic powder
For Assembly
- 10-12 egg roll wrappers
- 2 tablespoons avocado oil (for brushing)
Instructions
- Preheat oven to 400°F (200°C) with rack in middle position. Place a wire rack inside a rimmed baking sheet and set aside.
- In a mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, shredded cheddar, sliced green onions, and garlic powder. Stir until evenly mixed. Taste and adjust heat if needed.
- Optionally, chill the filling in the fridge for 5 minutes while you set up the rolling station—this helps prevent soggy wrappers.
- Set up a rolling station: place a small bowl of water nearby. Lay egg roll wrappers on a clean kitchen towel, covering them with a damp paper towel.
- Working with one wrapper at a time, place it like a diamond. Spoon about 2 heaping tablespoons of filling across the center, leaving 1 inch on each side. Dip your finger in water and moisten all four edges. Fold the bottom corner up over the filling, tuck it snugly, fold in both side corners, then roll tightly upward, sealing the top corner with more water if needed.
- Place each egg roll seam-side down on the wire rack, leaving space between them for air circulation.
- Lightly brush the tops and sides of the egg rolls with oil using a pastry brush.
- Bake for 12-15 minutes, until deep golden brown and crisp. Let cool on the rack for 2-3 minutes before serving with ranch or blue cheese dressing for dipping.
Notes
Chef's Tips: Chill filling to prevent soggy wrappers. For extra crisp, don’t skip the wire rack. To freeze, place unbaked, un-oiled egg rolls on a tray and freeze solid, then store in a freezer bag up to 3 months; bake from frozen at 400°F for 18-22 minutes. For dairy-free, use dairy-free cream cheese and shredded cheese. For gluten-free, use gluten-free wrappers. Reheat in oven or air fryer to recrisp.