The Game-Day Chicken Egg Rolls Everyone Grabs First

Game-day snacks don’t have to take all afternoon to feel like a big deal.

Buffalo chicken egg rolls bring that familiar spicy, tangy flavor in a crisp, golden wrapper that’s made for dipping and sharing. They’re quick to prep, fast to fry, and easy to serve as a party platter that disappears in minutes.

Expect a crunchy bite on the outside, a warm, cheesy center, and just enough heat to keep everyone reaching for “one more.”

Disclaimer: Any cooking tips are general guidance, not health or safety advice, so follow trusted food-handling practices and adjust ingredients for allergies or dietary needs.

Ingredients

4 Ounces Cream Cheese, Softened
2 Cups Mozzarella Cheese, Shredded
3 Cups Shredded Cooked Chicken, I used Rotisserie
¼ Cup Hot Sauce, or To Taste
10 Egg roll Wrappers
2 Tablespoons Green Onions
Vegetable oil, For Frying

Preparation Time

Servings: 10

Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes

Buffalo chicken egg rolls deliver bold, spicy chicken and warm, melty cheese wrapped in a golden, crunchy shell.

They bring all the wing-inspired flavor with way less effort, making them an ideal grab-and-go snack for parties, game day spreads, or anytime a quick, crispy bite is calling.

Create the Flavorful Filling Base

In a large mixing bowl, combine the cream cheese, shredded cheese, shredded chicken, hot sauce, and sliced green onions.

Stir until everything is smooth, creamy, and fully blended, making sure the chicken is coated evenly.

You want the mixture thick enough to scoop easily, with the hot sauce and cheese spread through it so every bite tastes bold and cheesy.

Stuff and Seal the Wrappers

Lay an egg roll wrapper flat on a clean surface and add about 2 tablespoons of filling right in the center.

Lift the bottom corner up and over the filling, then fold the left and right sides inward like an envelope to keep everything tucked in.

Roll it up snugly toward the top corner, then dab a little water along the edge with your fingertip to seal it closed.

Repeat with the remaining wrappers until all the filling is used.

Fry, Cool, and Serve

Pour enough oil into a large skillet to reach about ½ inch deep and heat it to roughly 350°F.

Fry the egg rolls in batches so the pan isn’t crowded, cooking for about 1 to 2 minutes per side until crisp and deeply golden.

Transfer them to a wire rack to drain so they stay crunchy (instead of getting soggy on paper towels).

Let them cool for a minute or two, then serve warm while the centers are still melty and delicious.