Recipe: Buffalo Chicken Egg Rolls

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


2 Boneless, Skinless Chicken Breasts (or 2 cups shredded Chicken Meat)
1 small Carrot, finely chopped or shredded
1-2 Green Onions
1/2 cup Blue Cheese Crumbles (about 2 oz)
1/2 cup Mozzarella Cheese, shredded
1/3 cup Buffalo Wing Sauce
1 package Egg Roll Wrappers

What else you’ll need:

Oil for frying
Blue Cheese dressing
Blue Cheese Crumbles
Celery Sticks
Baby Carrots


Roast your chicken breasts (if using), drizzled with olive oil & seasoned with salt & pepper, in the oven at 350 degrees for 35-40 minutes (just until fully cooked). Let it cool slightly then chop or shred into a mixing bowl.

Add the finely chopped carrot, chopped green onion (reserving a little bit for topping), mozzarella & blue cheese crumbles to the chicken & combine. Add the Buffalo sauce to coat. We like Frank’s Buffalo Sauce, but use what ever is your favorite.

Preheat your oil to 375 degrees. Lay out a few egg roll wrappers on the counter. Put about 2 tablespoons of the chicken filling in the center. Using a pastry brush (or your finger) dipped in water wet all 4 edges of the egg roll.

Fold up the bottom corner, then the 2 sides & roll up. The package has directions & diagrams for you to follow too.

Deep fry for 1-2 minutes, just until lightly browned. They will continue to cook after you pull them out of the oil. I line a baking sheet with paper towels to drain the egg rolls on after they come out of the oil. Let them cool for a few minutes before serving, they will be HOT!