Thursday, January 31, 2013

Buffalo Chicken Blue Cheese Egg Rolls

Buffalo Chicken Blue Cheese Egg Rolls | My Life as a Mrs

I have a mega love for all things buffalo chicken! So when hubs and I went to one of our favorite local restaurants last week and saw the buffalo blue cheese egg rolls on the specials menu, I KNEW we had to order them! Holy moly. I’ve had buffalo egg rolls before but there was something amazingly different about these ones!

So I did what every other foodie would do – I dissected that daggum egg roll & discovered what the mystery ingredient was…


Basil? huh? I’d NEVER think to put basil with the buffalo chicken and blue cheese! Such an unexpected but amazing twist!

I HAD to recreate these babies at home!

Buffalo Chicken Blue Cheese Egg Rolls | My Life as a Mrs

Oh my goodness!!!! AMAZING.

I opted for shredded chicken instead of the fried chicken that Leftovers used because A. it was easier to manage & B. The egg roll is already fried so I didn’t think the filling needed to be fried too… πŸ˜‰

I also served these up with some homemade buffalo sauce & homemade blue cheese (they served theirs with a sweet and tangy suace that was really good – but I like mine with the classics)!

Ya’ll need to make these ASAP!!!! <Cough cough SUPER BOWL SUNDAY!!!>

Buffalo Chicken Blue Cheese Egg Rolls | My Life as a Mrs

Print Print Save Save

Buffalo Chicken Blue Cheese Egg Rolls

Yield: 8 egg rolls

These buffalo blue cheese egg rolls are the perfect combination of spicy from the buffalo sauce, coolness from the blue cheese, and an unexpected hint of herby sweetness from the basil. Hello Game Day!


For the Blue Cheese Dressing:
1 cup (plus 2 tablespoons) mayonnaise
1/2 cup (plus 1 tablespoon) Greek yogurt
1/4 cup milk
3-4 ounces crumbled blue cheese (depending on how "pungent" you like your dressing)
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon celery seed (optional)

For the Buffalo Sauce:
2/3 cup Red Hot Sauce
6 tablespoons margarine
1 tablespoon white vinegar
1/2 teaspoon garlic powder

For the Egg Rolls:
1 pound of boneless skinless chicken breasts, cooked & shredded
2-3 ounces crumbled blue cheese
1/3-1/2 cup buffalo sauce
10 basil leaves, chopped
8 egg roll wrappers
Canola Oil for frying (enough to fill a saucepan to 2-3 inches)


For the Blue Cheese Dressing:
Add all ingredients to a blender or food processor and pulse until desired texture (I blended mine smooth because hubs isn't a fan of chunky blue cheese).

*May make this a day in advance!

For the Buffalo Sauce:
Heat in a saucepan, stirring occasionally, over medium high heat until margarine is melted and combined with the other ingredients. Reduce heat to low until ready to use.

For the Egg Rolls:
Heat up 2-3 inches of canola oil in a heavy bottomed saucepan (you want it to reach 350ΒΊF). While the oil is heating, toss the shredded chicken with 1/3-1/2 cup of the prepared buffalo sauce (until just moistened). You will want to set up an assembly line of the buffalo chicken, blue cheese, basil, egg roll wrappers (covered with a damp cloth), and lastly a small dish with water in it.

The package of the egg roll wrappers has a helpful diagram on it showing how to fill them. Lay an egg roll wrapper out with the point/corner facing you. Place 1/8 of the chicken mixture slightly towards the bottom half (in the center). Sprinkle on a pinch of blue cheese, and some of the chopped basil on top. Fold the bottom point over top of the filling and begin to roll up toward the center of the wrapper (make sure it's nice and tight with no air pockets). When you get to the center fold the right point into the center and do the same with the left point. Rub a little water on the remaining edge and then continue rolling egg roll pressing the seam. Place seam side down and cover with a damp cloth until ready to fry! Repeat until all 8 egg rolls are ready to go!

Place into the hot oil in batches of 2-3 (don't over crowd them!) and fry until golden brown on all sides; you'll want to turn them as they fry. This should only take 3-4 minutes for each batch - keep a close eye as oil can get too HOT! Remove from oil and drain on a paper towel lined plate. Slice on a diagonal and serve with blue cheese, additional buffalo sauce, celery and carrots!

Inspired by: Leftovers Cafe

  Pin It

27 Responses to “Buffalo Chicken Blue Cheese Egg Rolls”

  1. 1

    Bev @ Bev Cooks — January 31, 2013 @ 10:29 am

    Oh…oh my gosh…okay, I’m on it.

  2. 2

    Alaina @ Fabtastic Eats — January 31, 2013 @ 10:30 am

    oh goodness. I love all things buffalo! What a crazy twist with the basil!

  3. 3

    Shelly — January 31, 2013 @ 10:38 am

    These look amazing!

  4. 4

    Courtney — January 31, 2013 @ 11:07 am

    Any suggestions on a replacement for the blue cheese? Is it actually necessary in the egg rolls to hold them together or anything?

  5. 5

    Kim @ Soliloquy Of Food & Such — January 31, 2013 @ 12:28 pm

    Anything buffalo is a hit in my house. I think my hubs has burnt off the nerve endings in his taste buds from consuming too Red Hot, he DOES put “that s&*@! on everything”.

  6. 6

    Meagan @ A Zesty Bite — January 31, 2013 @ 12:50 pm

    I love creating recipes from some of my favorite restaurants. This recipe is absolutely amazing and I can’t wait to make it.

  7. 7

    Maggie @ A Bitchin' Kitchen — January 31, 2013 @ 1:20 pm

    These look incredible! I love anything buffalo chicken too – even better with it’s stuffed in something fried πŸ™‚

  8. 8

    gina @ skinnytaste — January 31, 2013 @ 2:23 pm

    OMG is all I have to say!

  9. 9

    windykitchen — January 31, 2013 @ 3:12 pm

    Clearly you are an evil genius.

  10. 10

    Bree {Skinny Mommy} — January 31, 2013 @ 4:08 pm

    OMG! I think these are an appetizer dream come true!

  11. 11

    Nicole @ youngbrokeandhungry — January 31, 2013 @ 6:19 pm

    What a smart idea! The superbowl is all about portable snacks and these look delicious.

  12. 12

    Leslie — February 1, 2013 @ 8:11 am

    FOR Realze????? Love the addition of basil!!!

  13. 13

    shellyjaronsky — February 1, 2013 @ 8:17 am

    These look so so good! Love the basil in there!

  14. 14

    carrian — February 1, 2013 @ 12:38 pm

    Aw crap, I can’t ever turn down a blasted eggroll. pINNING this baby.

  15. 15

    angela @ another bite please — February 1, 2013 @ 1:52 pm

    yah my hubby loves all things buffalo…me on the other hand i can’t even take the smell…BUT i love cooking for hubby even things i don’t like…so pinning this one πŸ˜‰

  16. 16

    Rachel @ Baked by Rachel — February 1, 2013 @ 3:21 pm

    That is one amazing mouthful!

  17. 17

    Georgia @ The Comfort of Cooking — February 1, 2013 @ 3:50 pm

    Whoa mama, these look scrumptious!

  18. 18

    Robyn Stone | Add a Pinch — February 2, 2013 @ 9:20 am

    These looks amazing, Tina!

  19. 19

    Stephanie @ Eat. Drink. Love. — February 2, 2013 @ 1:15 pm

    Yum! Buffalo chicken just screams Super Bowl!

  20. 20

    Katie @ Blonde Ambition — February 5, 2013 @ 12:38 am

    Um coolest egg roll idea ever!! Basil sounds like an excellent addition πŸ™‚

  21. 21

    Kim (Feed Me, Seymour) — February 5, 2013 @ 8:17 am

    I truly appreciate when buffalo chicken takes a turn for the unexpected. It’s great to see something that isn’t buffalo chicken dip! These look so tasty.

  22. 22

    Nikki @Pennies on a Platter — February 5, 2013 @ 1:21 pm

    Great idea to keep the chicken “unfried.” πŸ™‚ These look amazing! And, did you get a new logo/header? I love it!

  23. 23

    DessertForTwo — February 5, 2013 @ 10:08 pm

    These sound delicious! I love that you used greek yogurt πŸ™‚

  24. 24

    Mom — February 6, 2013 @ 7:31 am

    I love the blog’s new look! πŸ™‚

  25. 25

    Jessica — February 8, 2013 @ 2:00 am

    Can you make these and bring them to Chicago? I’m sure they would be the perfect midnight snack in the hotel!! πŸ˜‰

    P.S. I’m loving your new header! Super cute!

  26. 26

    Nichole C — February 23, 2013 @ 12:44 pm

    Here in Tampa, we have a place called Surf Shack, and the offer Buffalo Chicken Egg Rolls and I promise you, I dream of them! Thanks for this recipe; I WILL be making this πŸ™‚

  27. 27

    The Novice Chef » 4th of July Round Up! — July 2, 2013 @ 3:08 pm

    […] Buffalo Chicken Blue Cheese Egg Rolls […]

Leave a Comment