Buffalo Chicken Egg Rolls
Gameday Buffalo Chicken Egg Rolls
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This is our go-to for game day gatherings — a buffalo chicken wing experience packed inside a crispy egg roll wrapper. Loaded with three kinds of cheese, smoked cream cheese, crispy bacon, pickled jalapeños, and hot sauce. Excellent recipe packed with flavor but not overly spicy. This will be a hit at any game day party or tailgate.
🥚 What You'll Need
- 20 egg roll wrappers
- 12 oz chicken breast, cooked and cubed
- 1 stalk celery, finely diced
- ½ sweet onion, finely diced
- 4 slices crispy bacon, chopped
- ⅛ cup pickled jalapeños, chopped
- 8 oz block smoked cream cheese
- 4 oz Colby jack cheese
- 4 oz sharp cheddar cheese
- 4 oz smoked gouda
- 6 oz Killer Hogs Hot Sauce
- ¼ cup sour cream (seasoned)
- 2 tsp Killer Hogs Hot BBQ Rub
- 1 tsp Killer Hogs AP seasoning
- Canola oil for frying
How to Make It
- Add all ingredients to a large bowl — chicken, celery, onion, bacon, jalapeños, smoked cream cheese, all three cheeses, hot sauce, sour cream, and both seasonings.
- Combine thoroughly but do not over mix.
- Cover and place in the refrigerator for 1 hour to let the mixture set up and firm up. This makes rolling much easier.
- Set your deep fryer to 350°F with canola oil.
- Remove the mixture and assemble the egg rolls following the wrapping instructions on the package. Seal the edges with a little water.
- Fry in batches until golden brown, about 3–4 minutes per batch.
- Drain on a paper towel-lined plate. Serve with your favorite dipping sauce — ranch, blue cheese, or extra hot sauce.
- The 1-hour refrigerator rest is important — cold filling is much easier to wrap and holds its shape better in the fryer.
- Don't overfill the wrappers — a heaping tablespoon or so per roll is plenty. Overfilled egg rolls burst open in the fryer.
- Seal the edges with water and press firmly — a loose seal means a leaky egg roll.
- Fry in small batches to keep the oil temp consistent. Crowding drops the temp and you get greasy, soggy egg rolls.
- These can be assembled ahead of time and refrigerated for a few hours before frying — great for party prep.
- Ranch dipping sauce is the classic pairing — but blue cheese or a sriracha ranch takes it up a notch.
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