Buffalo Chicken Egg Rolls

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These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!
Buffalo Chicken Egg Rolls

For the filling, I took inspiration from my Buffalo Chicken Dip and added some cream cheese to the mix to make them creamy, moist and flavorful! You can see more Super Bowl Recipes here.

I tested them several times until I got the filling just right, both in my oven and Skinnytaste Vremi Air Fryer that you can pre-order now, it comes out early May! The results came out best in the air fryer, they were crispier and held their shape better. Whichever way you make them, they will still taste great.

The Skinnytaste By Vremi Air Fryer

To make the filling, I used my Instant Pot but you can also use a slow cooker, I also have directions for both. If you prefer to use pre-cooked chicken, you can use the breast meat from a rotisserie chicken. If you prefer, you can swap the blue cheese for mozzarella cheese.

How To Make Buffalo Chicken Egg Rolls

How To Make Ahead

You can prep the chicken and make the filling 1 to 2 days before.

How To Freeze

You can freeze leftover egg rolls to keep on hand anytime you need them. For cooked egg rolls, let them come to room temperature before freezing. Wrap them with plastic or foil, or place them in a freezer safe container. To reheat in the air fryer, heat 360F 8 to 10 minutes, until heated through. In the oven, bake 375F until heated through, about 15 to 20 minutes.

These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

More Buffalo Chicken Recipes:

These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!
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4.86 from 64 votes
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Buffalo Chicken Egg Rolls

231.5 Cals 20 Protein 24.5 Carbs 6 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 8 servings
COURSE: Appetizer
CUISINE: American
These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

Ingredients

  • 2 16 ounces total boneless skinless chicken breasts
  • 2 ounces  1/3 less fat cream cheese, softened
  • 1/2 cup Franks hot sauce, or whatever hot sauce you like
  • 1/2 cup crumbled blue cheese
  • 1/3 cup shredded carrots, chopped
  • 1/3 cup chopped scallions
  • 16 egg roll wrappers
  • olive oil spray
  • Blue Cheese Dressing, optional for dipping

Instructions

For the Chicken:

  • Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
  • To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
  • Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
  • One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
  • Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
  • Dip your finger in a small bowl of water and run it along the edges of the wrapper.   Lift the point nearest you and wrap it around the filling.
  • Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
  • Set aside and repeat with remaining wrappers and filling.
  • Spray all sides of the egg rolls with oil using your fingers to evenly coat.

OVEN METHOD:

  • Preheat the oven to 400F. Spray a sheet pan with oil.
  • Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
  • Serve immediately, with dipping sauce on the side, if desired.

AIR FRYER METHOD:

  • In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
  • Serve immediately, with dipping sauce on the side, if desired.

Nutrition

Serving: 2egg rolls, Calories: 231.5kcal, Carbohydrates: 24.5g, Protein: 20g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 24.5mg, Sodium: 1020mg, Fiber: 1g, Sugar: 1.5g
WW Points Plus: 6
Keywords: Air Fryer Buffalo Chicken Egg Rolls, Buffalo Chicken Egg Rolls, buffalo chicken egg rolls baked, buffalo chicken egg rolls recipe, easy buffalo chicken egg rolls recipe

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196 comments

  1. These look so good. However, I don’t like blue cheese. What would you use as a substitution?

  2. these are great, i like to keep them in the freezer for meal prep / to use as a quick appetizer for unexpected guests. I used exact measurements and only got 11 egg rolls, not 16 – but flavor is great!

    • Do you complete all the steps before freezing including the bake/fry or do you wrap and then freeze? Meal prepping is tough 🙂

  3. Speed tip! When chicken goes on sale, I buy in bulk, cut some into bite size cubes, and freeze in portions. Put a dollop of butter in a skillet, toss in some garlic, add the thawed chicken cubes, and cook only 1/2 way. At this point, add your cream cheese & Frank’s mixture that you already blended. As it cooks, it will make a glaze around the chicken bites which is amazing and less messy. Cook until it is almost a glaze, then remove from heat and cool. Our preferance is to do a layer of glazed buffalo chicken, then the veggie mix without mixing it into the Frank’s sauce. You end up with a spicy buffalo bite with the coolness of the veggies at the same time. This recipe is AMAZING, I just wanted it to move along faster because I am feeding a crowd. 🙂

  4. This one is a winner!  I couldn’t find any egg roll wrappers, so I used yeast roll dough and made “bombs”. My family loved them and asked for more!  Favorite Super Bowl food.  Thanks for all you do!!

  5. Yummy! Super easy and quick!  Can’t wait to make them again!

  6. So, so so good!! Tasty filling and following the air fryer directions I got super crispy, wonderful egg rolls. I will definitely be making this one again

  7. Delicious! Thank you for a great recipe Gina! 

  8. Hey Gina,

    I’m going to be making these along with the turkey cheeseburger egg rolls in your meal prep cookbook (I LOVE THIS COOKBOOK- game changer for me) for next weeks lunches. With the cheeseburger eggs rolls it says to freeze them w/o cooking and I’ve done that and it turns out fine. With this one it says to cook beforehand. Is there a reason for that? Maybe something to do with the filling? I’d preferably like to freeze w/o cooking, just worried if I do that I’ll ruin them and have to throw out 8 servings of eggs rolls lol.

    Thank in advance for your response! 🙂

  9. These were soooo good and fun to make with a helper! I just popped the chicken in the crock pot and set it on high for 4 hours, followed the directions from the recipe and dinner was ready in no time! We have left overs so we’ll be eating them tonight probably as well! This is definitely a make again! Love that it’s healthy and has the smart points available! Thank you skinny taste! 

  10. Hi from Ireland Gina,

    Loving creating all of your recipes. As I am in Europe we have lots of different names for food items so sometimes it can be hard to recreate certain recipes.

    For this one, I’m just wondering how many calories per egg roll wrapper. We don’t have egg roll wrappers here, I think I need to use spring roll pastry (which could very well be the exact same thing with a different name), but I just want to make sure I am keeping this to the correct calories and so if I know how many calories are in the egg roll wrappers I can be sure that spring roll pastry is the correct thing to use to keep these light!

    Sorry for my long winded message! Just adore your food and want to make sure I’m doing it justice 🙂

  11. So I’m gonna make this for a party at work. Am I able to put these in the fridge after cooking or freezer only?

  12. Made these with some variations. Cooked 2 large chicken breasts in broth in the Instant Pot – quick and perfect. We don’t like blue cheese so just upped the cream cheese.
    Cut the hot sauce down to 1/3 cup but still too hot even though we love hot, spicy food.
    Will just go lower next time. Used a a box grater to grate a whole carrot. Cooked in the air fryer but will use the oven method next time in order to cook them all at once. With this many to cook, the air fryer method takes too long. Overall, a good recipe that has potential – KEEPER! 🙂

  13. I’ve made egg roll recipes using the rice paper rounds.

  14. OMG, this was SO salty I could barely eat it. I’m glad I tasted it before I filled the eggroll wrappers. I had to add a big can of chicken (because I had used up all of the chicken breast that I’d made for this recipe), added 4 more ounces of cream cheese, another scallion and 1/2 of a carrot to make this palatable. 1020 mg of sodium per 2 eggrolls seems like a bit much.

  15. Can I use non fat greek yogurt instead of cream cheese? 

  16. I love love love this recipe! My friends ask for it in advance when I have dinner parties. As a nutritionist, it a real joy to serve a tasty, healthy crave-worthy treat!

  17. Could you use canned chicken?

  18. Can the cream cheese be omitted? Only because I don’t have any on hand and dying to make these. 

    • No offense, but I love reading the comments on recipes. People are always asking if they can add or leave stuff out. The short answer is… of course you can!!! The longer and more truthful answer is… your food isn’t going to turn out like the recipe so don’t expect it that it will. I often times see where people comment, “I left out the 2 eggs and I added milk instead of water. This recipe sucked!!! I’ll never make it or any other of your recipes!!! E.V.E.R.!!!” I’m like WOW!!, What did you really expect when you left out half the ingredients!?!?!? I’m sure you have made these already as this comment is a few days old but I’m sure the cream cheese adds a lot of depth and richness to this recipe. It does with most recipes that call for it. Hope you enjoyed and again I was NOT bashing you I was just speaking in general. Have a wonderful day!!!

    • Also Karen, i did notice where it said that you could substitute mozzarella cheese in place of the blue cheese. You may could do the blue cheese and sub the cream cheese with mozzarella cheese??? Just a thought.

  19. What can we use instead of egg roll wrappers to make them gluten free?