Can I bake or air-fry these and still get crunch?

Baking is not a good substitute here because the wrappers dry out before they blister, leaving you with a tough shell and a warm-but-soft interior. Air-frying works better than baking, but only if you brush the buffalo chicken egg rolls generously with oil on all sides and cook them in a single layer. Even then, expect a crisp exterior, not the deep, shattering crunch you get from frying. If crunch is the goal, frying is the method that actually delivers.

What’s the best chicken to use—rotisserie or home-cooked?

Rotisserie chicken is ideal because it’s already seasoned and stays moist when reheated in hot oil. Shred it cold so the strands stay intact, then let the cream cheese and buffalo sauce bring everything together. If you’re using home-cooked chicken breast, make sure it’s not overcooked to begin with; dry chicken will stay dry no matter how much sauce you add.

How spicy are these for kids, really?

The heat level is moderate because the buffalo sauce is balanced with butter, ranch, and cream cheese. The spice comes through as warmth, not burn. If you’re cooking for sensitive eaters, reduce the buffalo sauce slightly and skip the extra cayenne in the sauce. The flavor will still read as “buffalo,” just gentler.

Can I make them ahead and fry later?

You can assemble the egg rolls a few hours ahead, but stop before frying. Store them covered in the refrigerator so the wrappers don’t dry out. Fry them straight from cold; don’t let them sit at room temperature or the seals can loosen. Fried buffalo chicken egg rolls do not hold well, so cook them close to serving time for the best texture.

Why did my egg rolls split open while frying?

Splitting almost always comes from overfilling or poor sealing. The filling expands slightly as it heats, and if the wrapper is stretched too tight or not sealed with enough water, it will burst. Keep the filling modest, place it off-center, and make sure the seam feels tacky and secure before the roll goes into the oil.

Ultimate Buffalo Chicken Egg Rolls (Extra Crispy)

Description

Crispy buffalo chicken egg rolls with a creamy, tangy filling made from shredded chicken, cream cheese, sharp cheddar, ranch, and buttery buffalo sauce. Kid-friendly heat with serious crunch.

Ingredients

Scale

1 pound cooked chicken breast or rotisserie chicken, shredded
1/2 cup buffalo sauce
1/4 cup ranch dressing
Green onions, thinly sliced
8 oz cream cheese, softened
8 oz sharp cheddar cheese, shredded
Pinch of garlic powder or onion powder (optional)
16 oz egg roll wrappers
Vegetable oil, for frying
Salt and pepper, to taste
Optional for serving: yogurt ranch, extra buffalo sauce, celery, carrots, parsley

Cook Mode Keep your screen awake while you cook

Instructions

Prepare the buffalo sauce by gently heating hot sauce, butter, Worcestershire, cayenne, salt, and pepper until melted and combined.
In a large bowl, mix shredded chicken with buffalo sauce, ranch, green onions, cream cheese, cheddar, and seasonings until cohesive.
Place filling slightly off-center on each egg roll wrapper, brush edges with water, and roll tightly to seal.
Heat oil to medium or medium-low and fry egg rolls in batches until golden and crisp on all sides.
Drain briefly on paper towels and serve hot with dipping sauces and vegetables.

Notes

Do not overfill the wrappers or they may split while frying.
Maintain moderate oil temperature for even browning.
These egg rolls are best served fresh and hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 egg roll
Calories: 109
Sugar: 1
Sodium: 769
Fat: 11
Saturated Fat: 7
Unsaturated Fat: 3.5
Trans Fat: 0.2
Carbohydrates: 1
Fiber: 0.05
Protein: 1
Cholesterol: 32