Easy Buffalo Chicken Egg Rolls Recipe

If Buffalo chicken just isn't feeling exciting enough in wing form, then perhaps this easy Buffalo chicken egg roll recipe, courtesy of Erin Johnson, will help liven up your snacking. Crispy, crunchy, and delectable when dunked into any sauce you like, these egg rolls put a fun spin on classic Buffalo chicken without requiring much extra work. As Johnson tells us, "I love egg rolls, and there are few things that can't be improved by taking on an egg-roll form. It's also an unexpected twist on the ubiquitous Buffalo chicken dip."

Ideal as a snack for the whole family or an appetizer for a game day or potluck, these Buffalo chicken egg rolls get bonus points because they require no silverware — so you could load up your plate and skip straight to grabbing and dipping. Speaking of dipping, this recipe also walks you through the steps of making a cool and creamy blue cheese dressing dip, though you can always pair the egg rolls with your sauce of choice or even set out an assortment of dips to feed a crowd.

In a small bowl, combine mayonnaise, buttermilk, and blue cheese until smooth. Refrigerate until ready to serve.

In a medium bowl, stir cream cheese and Buffalo sauce until smooth.

Add chicken to the cream cheese mixture and mix until well combined.

Fold the bottom corner of the egg roll wrapper up and over the filling, fold in the side corners, and tightly roll to seal. Repeat this stuffing and rolling process with the remaining chicken and wrappers.

Heat vegetable oil in a large skillet until oil reaches 350 F.

Add egg rolls in batches of 3 and fry until golden brown, about 4 minutes.

Serve right away with blue cheese dressing on the side.

Like many fried foods, leftover egg rolls will keep, but they may lose some of their initial crunchiness. "Egg rolls last up to 2 days in the fridge and are best reheated in an air fryer or oven to preserve their crispness," Johnson advises. When it comes to reheating, she says, "I would reheat at 400 F in the air fryer for 3 minutes, or the oven for 5." Of course, these times might vary slightly, but as long as the egg rolls are once again crispy on the outside and warm on the inside, they're ready for round two. As for the blue cheese dip, Johnson notes that it will last for up to a week in an airtight container, so you can pair it with the egg rolls again or liven up a salad recipe with the leftovers.

Since these egg rolls do keep well, it begs the question: Can you make them (or any parts) in advance? While it wouldn't be wise to make the egg rolls in advance from start to finish, since they will lose crispiness, you can make certain elements ahead of time. "If you want to prep these in advance, make the dressing and filling up to a day before serving," Johnson says. On the day of, you can just roll up the egg rolls and fry as usual.