These Crispy Buffalo Chicken Quesadilla Egg Rolls deliver everything you love about spicy Buffalo chicken wrapped inside a golden, crunchy shell. Each bite combines tender shredded chicken, melty cheese, and bold Buffalo sauce for a deliciously addictive appetizer or light meal. They’re simple to prepare, fun to assemble, and perfect for parties, game nights, or easy weeknight cooking.
Why You’ll Love This Recipe
These egg rolls bring together the best of two comfort-food favorites—quesadillas and Buffalo chicken—for a playful fusion that’s bursting with flavor. The wrappers fry up incredibly crisp, locking in a gooey, spicy filling that pairs perfectly with creamy ranch or blue cheese dressing. They’re versatile enough to customize, easy to make in batches, and crowd-pleasing every time they hit the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup shredded cooked chicken
1/2 cup Buffalo sauce
1 cup shredded cheese cheddar or Monterey Jack
1/4 cup finely chopped green onions
1 package egg roll wrappers (about 20 wrappers)
Oil for frying (canola or vegetable oil)
Ranch or blue cheese dressing for dipping
Directions
In a medium bowl, combine the shredded cooked chicken with Buffalo sauce, mixing until all the chicken is evenly coated.
Add the shredded cheese and finely chopped green onions, stirring to create a uniform filling.
Lay an egg roll wrapper on a clean, flat surface. Spoon a portion of the Buffalo chicken mixture into the center.
Roll the wrapper tightly, folding in the sides as you go, and seal the edges lightly with water to prevent leaking.
Heat oil in a frying pan over medium heat until it reaches about 350°F.
Fry the egg rolls for 3–4 minutes per side, or until golden brown and crispy.
Transfer the cooked rolls to paper towels to drain off excess oil.
Serve hot with ranch or blue cheese dressing.
Servings and timing
This recipe makes about 18–20 egg rolls, depending on how full you stuff each wrapper.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: approximately 25 minutes
Variations
Add diced celery for extra crunch.
Swap in mozzarella or pepper Jack for a different cheese profile.
Replace chicken with shredded beef or tofu for an alternative protein.
Add a small amount of cream cheese for a creamier, richer filling.
Stir in minced cilantro for a fresh herbal twist.
Storage/Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in an oven or air fryer at 375°F for 6–8 minutes to restore crispiness. Avoid microwaving, as it softens the wrapper and reduces crunch.
FAQs
How do I prevent the egg rolls from bursting while frying?
Seal the edges well with water and avoid overfilling. Also ensure the oil is hot enough before frying.
Can I bake these egg rolls instead of frying?
Yes. Brush them lightly with oil and bake at 400°F for about 20 minutes, flipping halfway.
Can I make these ahead of time?
You can assemble the egg rolls ahead and refrigerate them uncooked for up to 24 hours before frying.
Can I air fry these egg rolls?
Yes. Brush or spray them with oil and air fry at 375°F for 8–10 minutes, flipping once.
Can I freeze the egg rolls?
You can freeze them uncooked. Place in a single layer until frozen, then transfer to a bag. Fry from frozen, adding a couple extra minutes.
What cheese works best?
Cheddar and Monterey Jack melt smoothly and complement the Buffalo flavor, but pepper Jack adds a spicy kick.
What chicken is best for this recipe?
Shredded rotisserie chicken works beautifully, but any cooked and shredded chicken breast or thigh meat is great.
How can I make these less spicy?
Use a mild Buffalo sauce and reduce the amount added to the filling.
How can I make these extra crispy?
Ensure your oil is at the right temperature and avoid overcrowding the pan.
What dipping sauces work well besides ranch or blue cheese?
Garlic aioli, yogurt-based dips, or a creamy cilantro dressing pair nicely with the spicy filling.
Conclusion
Crispy Buffalo Chicken Quesadilla Egg Rolls offer a delicious mix of heat, crunch, and cheesy comfort. They’re quick to assemble, versatile enough for endless creativity, and guaranteed to satisfy anyone who loves bold, zesty flavors wrapped in a perfectly crisp shell. Whether served as an appetizer, snack, or fun dinner option, these egg rolls are bound to become a favorite you’ll return to again and again.
Crispy Buffalo Chicken Quesadilla Egg Rolls combine spicy shredded chicken, melty cheese, and green onions wrapped in golden, crunchy egg roll wrappers. Perfect for parties, game days, or fun weeknight meals with a bold, zesty twist.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:18–20 egg rolls
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Halal
Ingredients
1 cup shredded cooked chicken
1/2 cup Buffalo sauce
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup finely chopped green onions
1 package egg roll wrappers (about 20 wrappers)
Oil for frying (canola or vegetable oil)
Ranch or blue cheese dressing, for dipping
Instructions
In a bowl, combine shredded chicken and Buffalo sauce until evenly coated.
Add shredded cheese and chopped green onions; mix to combine.
Place an egg roll wrapper on a flat surface and add a spoonful of the filling in the center.
Fold in the sides, roll tightly, and seal edges with water.
Heat oil in a frying pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes per side until golden and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with ranch or blue cheese dressing.
Notes
Don’t overfill wrappers to prevent bursting during frying.
Use a mild Buffalo sauce for less heat.
Can be baked or air fried for a lighter version.
Freeze uncooked rolls and fry or bake from frozen when needed.
