Crispy Buffalo Chicken Egg Rolls with Blue Cheese Dip

These Buffalo Chicken Egg Rolls are a crowd-pleasing, game-day appetizer that brings all the bold, tangy flavors of buffalo chicken into a crispy, handheld package. They’re easy to make, versatile, and perfect for serving with celery, carrots, and a creamy ranch dip.

The finished product of Buffalo Chicken Egg Rolls, served on a plate with carrots and celery and a small dish of ranch for dipping.

I first came up with this riff during the stay-at-home period—leftover roast chicken, a bag of egg roll wrappers in the freezer, cabbage in the fridge, and a bottle of buffalo sauce all came together into something unexpectedly delicious. The filling is simple: sautéed cabbage and onion, shredded chicken, and just enough buffalo sauce to give the egg rolls that classic, spicy-tangy kick.

A finished platter of Buffalo Chicken Egg Rolls, served with carrots and celery, and a small silver dish of ranch.

These egg rolls are especially delicious when dipped in a cool, creamy ranch dressing — the contrast between the spicy filling and the mellow ranch is hard to beat. If you prefer a different dip, blue cheese dressing, sour cream, or a simple yogurt-based dip also work well.

Ingredients:

2 tablespoons extra virgin olive oil
1/2 cup thinly sliced red onion
4 cups shredded cabbage
2 cups cooked, shredded chicken (rotisserie chicken works great)
1/2 cup buffalo sauce (adjust to taste)
12 egg roll wrappers
SideDish Classic Ranch or your favorite ranch, for serving (optional)

Step-by-step:

step one: preheat the oven

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

step two: cook the onion and cabbage

Heat the oil in a large skillet over medium heat. Add the thinly sliced red onion and shredded cabbage. Cook, stirring occasionally, until the onions begin to brown and the cabbage softens, about 2 minutes.

step three: add the chicken and the sauce

Stir in the shredded chicken and the buffalo sauce. Combine thoroughly and cook until the mixture is heated through, about 3–4 minutes. Taste and adjust the buffalo sauce if you prefer it milder or hotter.

The onion, cabbage, chicken, and sauce needed for Buffalo Chicken Egg Rolls, being cooked in a white pan with a wooden spoon.

step four: assemble the egg rolls

Lay an egg roll wrapper on a cutting board with one corner pointing toward you. Place about 2 tablespoons of filling diagonally across the center. Fold the bottom corner up over the filling and roll tightly halfway. Fold in both side corners snugly against the filling, moisten the top corner edge with a little water to seal, then finish rolling so the seam is on the bottom. Repeat with the remaining wrappers and filling, placing finished rolls seam-side down on the prepared baking sheet.

An egg roll wrapper, laid on a wooden cutting board, with the Buffalo Chicken Egg Roll mixture inside. It is in the process of being rolled.

step five: bake the egg rolls

Brush the tops of the egg rolls with a little avocado oil (or any neutral oil). Bake in the preheated oven for 12 minutes, then turn each roll over and bake an additional 6 minutes, or until both sides are golden brown and crispy.

A sheet pan of twelve Buffalo Chicken Egg Rolls being brushed with avocado oil.

step six: serve and enjoy!

Serve the egg rolls warm with celery and carrot sticks and a generous bowl of ranch dressing for dipping. Leftover egg rolls reheat well in a 350°F oven for 8–10 minutes to restore crispness.

A white and blue plate containing three finished Buffalo Chicken Egg Rolls, a few sticks of celery and carrots, and some ranch drizzled on top.

Recipe FAQs

Do you recommend a particular buffalo sauce?

Choose any buffalo sauce you enjoy. A medium-heat sauce works well for most tastes; if you want a milder version, reduce the sauce slightly or mix with a bit of melted butter.

Do I have to use rotisserie chicken?

No—any cooked, shredded chicken will do. Leftover roasted chicken, poached chicken breasts, or even shredded turkey are all great options.

How should I serve these?

They make a great snack or appetizer. Serve with carrot and celery sticks and a creamy dressing (ranch or blue cheese) for dipping.

Tips, Variations, and Storage

To save time, use pre-shredded cabbage and pre-cooked chicken.
If you prefer fried egg rolls, fry in hot oil (350°F) for 2–3 minutes per side until crisp—watch closely to avoid over-browning.
Make ahead: assemble and refrigerate for up to 24 hours before baking. You can also freeze the assembled rolls on a sheet pan, then transfer to a bag; bake from frozen, adding a few extra minutes.
Reheat in the oven or an air fryer for best texture; the microwave makes them soggy.
For a creamy filling, stir a tablespoon or two of cream cheese into the warm filling before assembling.

Nutrition (approx. per serving)

Calories: 212 kcal • Carbohydrates: 19 g • Protein: 15 g • Fat: 8 g • Sodium: 806 mg • Fiber: 2 g

Nutrition information is an estimate and should be used as a guideline only.

Additional Info

Author: Alex Snodgrass

Servings: 6 people

If you try these Buffalo Chicken Egg Rolls, I’d love to hear how they turned out—share your thoughts and any twists you made to the recipe!

For more buffalo chicken-inspired recipe ideas, try these titles:

Buffalo-Style Chicken Milanese

Buffalo Pecan Pimento Cheese

Buffalo Potato Salad

Buffalo Chicken Burgers with Gorgonzola Slaw