Buffalo Chicken Egg Rolls

with Buffalo Wing Sauce
time: 15-30 minutes | serves: 1 to 5
  • 2 quarts oil, for frying
  • 2 cups chicken, shredded
  • 1 cup Sweet Baby Ray’s Buffalo Wing Sauce & Glaze
  • 1 cup blue cheese
  • 1 cup cream cheese
  • ¼ cup green onions, diced
  • 10 egg roll wrappers
  • Optional: Ranch dressing or your favorite egg roll dipping sauce
  • Heat oil in a deep fryer or heavy skillet to 375 degrees F.
  • In a bowl, combine the chicken, Sweet Baby Ray's Buffalo Wing Sauce & Glaze, blue cheese, cream cheese, and diced green onions.
  • Lay out an egg roll wrapper with one of the edges pointing toward you.
  • Place 1/2 cup of the filling in the center of the egg roll wrapper and use your fingers to wet all four edges. This will help the egg roll stay together after you roll it.
  • Next, take the corner that's pointing toward you and fold it up over the filling, fold the left and right ends in, and roll the egg roll up. Repeat for the remaining egg rolls.
  • Fry the egg rolls for two minutes or until golden brown.
  • Carefully remove the egg rolls, drain on paper towels, and serve with ranch dressing or your preferred dipping sauce.

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