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Buffalo Chicken Spring Rolls

Cook Time:
10 mins
Prep Time:
30 mins

Chef notes

Two of my favorite appetizers — crispy spring rolls and Buffalo chicken wings — come together to create one epic Super Bowl bite. I love this recipe because the spring rolls can easily be eaten with one hand. Plus, there's just something so perfect about the taste of Buffalo sauce during football season. And thanks to store-bought wrappers, they're easy to make at home.

Technique tip: Instead of frying, you can bake these spring rolls in the oven at 400 F for 15 to 20 minutes, or until golden brown.


  • 1 rotisserie chicken, shredded
  • 2 cups Buffalo sauce, preferably Frank's RedHot
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1-2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 4 cups shredded mozzarella
  • blue cheese crumbles
  • 24 spring roll wrappers
  • 1 egg
  • canola oil, for frying
  • blue cheese dressing or ranch, for dipping



In a large bowl, add the shredded rotisserie chicken, Buffalo sauce, salt, onion powder, garlic powder, salt, black pepper, mozzarella and blue cheese and mix to combine. 


In a small bowl, whisk together egg and 1 tablespoon water.


On a flat surface, fill one spring roll wrapper with the Buffalo chicken mixture. The meat should be in the shape of a 1/2-inch cylinder and lined across the entire bottom of the wrapper.


Tightly roll the spring rolls and seal the edge with the beaten egg.


Place the spring rolls in a covered flat pan or container and freeze for 1 hour.


Meanwhile, heat a large, heavy bottomed pot filled with canola oil to 370 F.


Place frozen spring rolls in oil and cook until they are golden brown. Be sure not to crowd the pan. Remove and drain excess oil and serve with desired sauce.