Buffalo Chicken Eggrolls

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  • 1 whole chicken (either a rotisserie chicken or a whole chicken cooked in a crockpot) cut into little pieces or shredded.
  • 1 stick of butter
  • 1 cup of Franks Hot Sauce
  • 8 oz of Cream Cheese
  • 2 Stalks of celery (cut into very small pieces)
  • 4 oz of Blue Cheese
  • 20 Eggroll Wrappers
  • 1 egg
  • 3 tablespoons of water
  • Deep Fryer or 3 cups of vegetable oil in a saucepan to cook.


First get a pan (on low heat)  and melt the butter, add the hot sauce.  Once butter is all the way melted add the cream cheese (try to break it up a little so it melts quicker)  then add the celery and the chicken, mix it up.  Once that is all combined turn off the heat and add the blue cheese.  Set aside to let cool.

Make sure your oil is heated up and ready to go.

Egg Wash is the egg and water mixed together.

Get out an eggroll wrapper and use the egg wash on all sides. Put about two teaspoons of mixture in each one. The wrapper should look like a diamond, then fold up the bottom, then sides, then top…looking like an envelope. Pinch sides to make sure no liquid is running out.  Put them in the oil about two at a time.  They don’t take long about 40 seconds, they will be golden brown.

Let them sit on a napkin to drain oil.  That’s it… These are so delicious.  Enjoy!

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About the author

I am a food lover and love to cook and create yummy dishes... I am not a professional chef, just love to entertain and now share my recipes with you.