Truffle Buffalo Chicken Egg Rolls

Name: Truffle Buffalo Chicken Egg Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb shredded smoked chicken; 1 cup shredded mozzarella cheese; 1/4 cup scallions, chopped, plus more for garnish; 4 oz cream cheese, softened; 1/4 cup truffle hot sauce; 12 egg roll wrappers; 1 egg, beaten; Vegetable oil, for frying; Ranch or blue cheese dressing, for serving

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Truffle Buffalo Chicken Egg Rolls are crispy, golden-brown appetizers stuffed with shredded smoked chicken, melted mozzarella, cream cheese, and spicy truffle hot sauce. They deliver a smoky, creamy, and luxuriously savory bite in every crisp.

🌍American 🏷️Egg-rolls 🏷️Appetizer 🏷️Truffle 🏷️Buffalo-chicken Chicken

🏷️

🏷️Cheesy

calwillcookitonTikTok

Total

25 min

Servings

6

Recipe Source

View original recipe

From TikTok · by calwillcookit

calwillcookitonTikTok

Ingredients

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9 Ingredients

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Instructions

1
In a large mixing bowl, combine the shredded smoked chicken, mozzarella cheese, chopped scallions, softened cream cheese, and truffle hot sauce.
2
Mix with a fork until all ingredients are well combined.
3
Lay an egg roll wrapper on a flat surface. Place a portion of the chicken mixture in the center.
4
Brush the edges of the wrapper with beaten egg, then fold and roll tightly to seal.
5
Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Carefully place the egg rolls in the hot oil.
6
Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
7
Remove the egg rolls from the oil and let them drain on a paper towel-lined plate or baking sheet.
8
Slice the egg rolls in half on a diagonal.
9
Plate with extra truffle hot sauce, garnish with more chopped scallions, and serve with ranch or blue cheese dressing for dipping.

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Tips & Notes

Pro tips

Drain excess moisture from the chicken filling using paper towels—wet filling will create steam and soggy egg rolls.
Seal edges with the beaten egg wash and press firmly; use a damp finger to help the wrapper stick if it's drying out.
Oil temperature matters: maintain 350–375°F. Too cool and they absorb oil; too hot and they brown before the inside heats through.
Fry only 2–3 rolls at a time to avoid crowding and temperature drop; flip halfway through for even golden-brown color on both sides.

Substitutions

Truffle hot sauce → Frank's RedHot mixed with 1 tsp truffle oil (if truffle sauce is unavailable)
Cream cheese → whipped goat cheese or mascarpone (for tanginess or richness)
Mozzarella → sharp cheddar or gruyere (for stronger cheese flavor)
Scallions → fresh chives or diced red onion (as a mild onion alternative)

Storage & make-ahead

Store fried egg rolls in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F oven for 8–10 minutes until crispy, or air-fry at 350°F for 6–8 minutes.

Equipment

deep-fry thermometer · slotted spoon or spider strainer

Common Questions

Can I make these egg rolls ahead of time?

Yes. Assemble and freeze unbaked egg rolls up to 2 weeks. Fry from frozen, adding 2–3 minutes to cook time until golden and heated through.

What's the best dipping sauce for these?

Ranch or blue cheese dressing complements the truffle and buffalo heat. You can also serve with sriracha mayo or a cooling Greek yogurt dip.

Can I use rotisserie chicken instead of smoked chicken?

Yes. Rotisserie chicken works well; shred it finely and drain excess moisture. The smoked flavor will be less pronounced but the texture will be similar.