Mini Buffalo Chicken Egg Rolls are the ultimate game-day snack, party appetizer, or anytime treat that combines the bold, spicy flavor of buffalo chicken with the satisfying crunch of a golden egg roll wrapper.

These bite-sized delights are filled with shredded chicken, zesty buffalo sauce, creamy cheese, and a hint of ranch or blue cheese for an irresistible flavor explosion in every bite.

Why I Love This Recipe

I love this recipe because:

It fuses two crowd-pleasers—buffalo chicken and crispy egg rolls—into one mouthwatering snack.
It’s perfect for sharing, dipping, and impressing guests.
The mini size makes them fun and addictive, and they can be made in batches ahead of time.

Why It’s a Must-Try Dish

This dish is a must-try because:

It’s loaded with bold, spicy, cheesy flavor in a crispy, handheld package.
It’s baked, fried, or air-fried friendly, depending on your preference.
Ideal for parties, potlucks, or even lunchboxes—everyone loves them!

Prep & Cooking Time

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 16 mini egg rolls
Calories per egg roll: ~120–140 kcal (varies with cooking method and filling amount)

Ingredients

2 cups cooked, shredded chicken (rotisserie works great)
½ cup buffalo wing sauce (like Frank’s RedHot)
½ cup cream cheese, softened
¼ cup ranch dressing or blue cheese dressing
½ cup shredded mozzarella or cheddar cheese
2 green onions, thinly sliced (optional)
16 mini egg roll wrappers (or cut regular ones in half)
Vegetable oil (for frying or brushing if baking/air-frying)

For Dipping (optional):

Ranch dressing
Blue cheese dressing
Extra buffalo sauce

Step-by-Step Preparation

Step 1: Make the Filling

In a medium bowl, combine:

Shredded chicken
Buffalo sauce
Cream cheese
Ranch or blue cheese dressing
Shredded cheese
Green onions (if using)
Mix until well combined and creamy.

Step 2: Fill the Egg Rolls

Lay one mini egg roll wrapper on a clean surface like a diamond.
Spoon about 1 tablespoon of filling onto the bottom third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly.
Seal the edge with a dab of water.

Repeat with all wrappers and filling.

Step 3: Choose Your Cooking Method

To Fry (Best Crunch):

Heat 1½–2 inches of oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 2–3 minutes per side or until golden brown.
Drain on paper towels.

To Bake (Healthier Option):

Preheat oven to 400°F (200°C).
Place egg rolls on a baking sheet lined with parchment.
Lightly brush with oil or spray with cooking spray.
Bake for 15–18 minutes, flipping halfway, until golden and crisp.

To Air-Fry (Quick & Light):

Preheat air fryer to 375°F (190°C).
Lightly spray egg rolls with oil and place in a single layer.
Cook for 8–10 minutes, flipping halfway.

How to Serve

Serve hot with:

Ranch or blue cheese dressing for dipping
Celery and carrot sticks on the side for a classic buffalo combo
Garnish with chopped green onions or a light drizzle of buffalo sauce for extra flair

Great as:

Party appetizers
Game day snacks
Potluck favorites
Mini lunch wraps

Additional Recipe Tips & Variations

Tips:

Don’t overfill the wrappers or they’ll burst during cooking.
Keep wrappers covered with a damp towel to prevent drying while rolling.
For extra heat, add a dash of cayenne or hot sauce to the filling.

Variations:

Add diced celery for crunch inside the filling.
Use pulled pork or shredded turkey as a fun twist.
Substitute cream cheese with Greek yogurt for a lighter option.
Make vegetarian by swapping chicken with mashed chickpeas or cauliflower rice.

Freezing & Storage

To Store:

Keep cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in oven or air fryer for best texture.

To Freeze (Before Cooking):

Assemble egg rolls and place on a baking sheet to freeze individually.
Once frozen, store in a zip-top freezer bag for up to 2 months.
Cook directly from frozen—just add 2–3 extra minutes to baking or air-frying time.

Special Equipment Needed

Mixing bowls
Spoon or spatula
Frying pan or deep fryer (optional)
Baking sheet or air fryer
Tongs or slotted spoon (if frying)

FAQ

Q: Can I make these ahead of time?
A: Yes! Assemble them up to a day in advance and refrigerate. Fry or bake just before serving.

Q: What kind of chicken works best?
A: Shredded rotisserie chicken is easiest and flavorful, but you can use poached or baked chicken too.

Q: Are egg roll wrappers gluten-free?
A: Most are not, but you can find gluten-free spring roll wrappers in specialty stores.

Q: Can I double the recipe for a crowd?
A: Absolutely! Just scale up all ingredients and cook in batches.

Conclusion

Mini Buffalo Chicken Egg Rolls are the perfect combo of spicy, creamy, and crunchy—everything you want in a party snack or easy meal bite. They’re quick to make, even easier to eat, and always a hit with guests and family alike. Whether fried for extra crunch or air-fried for a healthier twist, you’ll be amazed how fast they disappear. These golden bites of bold flavor are a must-have in your appetizer collection!