There’s something about buffalo chicken that just hits every time. Maybe it’s the heat, maybe it’s the tangy sauce, or maybe it’s the way it pairs so perfectly with melted cheese. Either way, I’ve found a new favorite way to enjoy it: stuffed into crispy egg rolls and cooked in the air fryer until golden and irresistible.
These Buffalo Chicken Egg Rolls are spicy, cheesy, and ridiculously easy to make. I whip them up when I want a snack that feels like takeout but takes less than 25 minutes from start to finish. They’re perfect for game day spreads, quick dinners, or anytime I want that classic buffalo flavor without pulling out a frying pan or turning on the oven.
If you’ve never air-fried an egg roll before, this is your moment. The outside turns perfectly crunchy, while the inside stays gooey, flavorful, and loaded with spicy chicken goodness. Let me walk you through how I make them, what works best, and a few tips to make these your new favorite too.
Why I Keep Coming Back to These Egg Rolls
This recipe came out of a craving for buffalo chicken dip—but with a crispy twist. Here’s why it works so well:
- All the flavor, none of the mess: No deep-frying, no dipping, just one crispy bite packed with everything you want.
- Air fryer magic: You get that satisfying crunch without extra oil or hassle.
- Flexible ingredients: Got leftover rotisserie chicken? Perfect. Cheese odds and ends in the fridge? Use them.
- Make-ahead friendly: I assemble a batch and freeze half for future snack cravings.
What You’ll Need
(Serves 8-10 rolls | Prep Time: 15 mins | Cook Time: 5-7 mins)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1/2 cup buffalo sauce (I like Frank’s RedHot for that classic flavor)
- 1 cup shredded cheese (cheddar or mozzarella—or a mix of both)
- 1/4 cup green onions, chopped
- 1 package of egg roll wrappers (usually in the refrigerated produce section)
- Cooking spray or oil (for the air fryer basket and egg rolls)
How I Make Air Fryer Buffalo Chicken Egg Rolls
1. Make the Filling
In a mixing bowl, I combine shredded chicken, buffalo sauce, shredded cheese, and green onions. It should be creamy, spicy, and slightly gooey. If it looks a little dry, I sometimes add an extra splash of sauce or a spoonful of ranch dressing—totally optional but highly recommended for richness.
2. Roll ‘Em Up
I lay an egg roll wrapper on a flat, clean surface with one corner pointing toward me (like a diamond). I scoop about 1/4 cup of the filling into the center, then fold the bottom point over the filling, tuck in the sides, and roll it up tightly. I wet the top corner with a bit of water to seal the roll. Repeat until all the filling is used.
Pro tip: Keep a damp paper towel over the unused wrappers to stop them from drying out.
3. Air Fry for Crispy Goodness
I spray the air fryer basket lightly with cooking spray, then arrange the egg rolls in a single layer. Don’t overcrowd them—airflow is what makes the magic happen. I give the tops of the egg rolls a light spray too, then cook at 375°F (190°C) for about 5-7 minutes.
They’re done when the wrappers are golden brown and crisp. If you want a deeper color or crispier shell, flip them halfway through cooking.
4. Serve Hot (With Dips!)
As soon as they’re done, I serve them hot with classic buffalo-friendly dips like ranch or blue cheese dressing. They’re crispy on the outside and full of melty, spicy filling inside. Every bite is like a handheld version of buffalo chicken dip—and it never gets old.
My Tips for Perfect Egg Rolls
- Don’t overfill: A quarter cup is the sweet spot. Too much filling and the rolls can burst in the air fryer.
- Seal the edges: A little water around the final corner ensures they don’t unravel while cooking.
- Switch up the cheese: Pepper jack adds a nice kick, while mozzarella gives you that stretchy, melty effect.
- Add crunch: Sometimes I toss in a few finely chopped celery bits for texture, especially if I’m mimicking buffalo wings.
How I Serve Them
These are super versatile and work in so many settings. Here’s how I like to serve mine:
- As an appetizer: With a trio of dips—ranch, blue cheese, and a drizzle of extra buffalo sauce on the side.
- For dinner: Paired with a crisp salad or some roasted veggies for a lighter balance.
- At parties: I double the batch, keep them warm in the oven, and let guests grab and dip.
FAQs From My Kitchen
Q: Can I freeze them before cooking?
A: Yes! I freeze them uncooked on a tray, then transfer to a zip-top bag once solid. When I’m ready to eat, I air fry straight from frozen—just add 2-3 extra minutes to the cook time.
Q: What if I don’t have an air fryer?
A: No problem. You can bake them in the oven at 400°F for about 15-18 minutes, flipping halfway through. They won’t be as crispy but still delicious.
Q: Can I make these spicier?
A: Definitely. Use a hotter buffalo sauce, add a pinch of cayenne to the filling, or throw in some minced jalapeño.
Q: Are they good the next day?
A: They reheat best in the air fryer at 350°F for 3-5 minutes. The microwave makes them a bit soggy, so I avoid it when possible.
Why You’ll Want to Make These on Repeat
There’s just something satisfying about biting into a crispy egg roll and getting that bold buffalo chicken flavor inside. They’re quick, easy, and pack serious flavor with minimal mess. Whether you’re hosting a party, need a protein-packed snack, or just want to switch things up at dinner, these air fryer egg rolls totally deliver.
Give them a try and let me know how you riff on the filling—bacon bits, cream cheese, even blue cheese crumbles could take these in a whole new direction. I’m always looking for new spins.
Crispy, Cheesy, and Spicy: My Go-To Air Fryer Buffalo Chicken Egg Rolls
Ingredients
- 2 cups buffalo sauce (I like Frank’s RedHot for that classic flavor)
- 1 cup shredded cheese (cheddar or mozzarella—or a mix of both)
- 4 cups cooked shredded chicken
- 4 green onions, chopped
- 1 package of egg roll wrappers
- Cooking spray or oil for brushing
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the cooked shredded chicken, buffalo sauce, shredded cheese, and chopped green onions. Season with salt and pepper to taste.
- Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 1/4 cup of the filling into the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly to enclose the filling. Seal the edges with a little water.
- Repeat with the remaining wrappers and filling.
- Preheat the air fryer to 375°F (190°C).
- Lightly spray or brush the egg rolls with cooking spray or oil.
- Place the egg rolls in the air fryer basket in a single layer. You may have to work in batches.
- Cook for 10-12 minutes or until golden brown and crispy, flipping halfway through.
- Serve hot with additional buffalo sauce or dipping sauce of your choice.
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