Buffalo Chicken Egg Rolls 

Cook Time

75 mins

Cooking Method






Prep Time

20 mins




1/4 cup bleu cheese, crumbled

1/4 cup Buffalo Sauce

1 lb Chicken Breasts - boneless, skinless

4 oz Cream Cheese, Softened

8 Egg Roll Wrappers

1/2 Jalapeno Pepper, minced

Pinch Pit Boss Sweet Heat Rub

1/4 Red Bell Pepper, chopped

4 Scallion, sliced thin

1/4 cup Sour Cream

2 cups Vegetable Oil

Cooking Instructions

There’s no wrong way to enjoy Buffalo Chicken, and these crunchy, gooey, spicy Buffalo Chicken Egg Rolls have so much right going on. These crunchy morsels start with slow smoked chicken that’s shredded and mixed up with a homemade buffalo sauce, a blend of cheeses and fresh peppers for an extra kick. Tuck the mixture into an egg roll wrapper then deep fry until crispy right on the grill. The filling becomes gooey while the egg roll is crunchy, crisp and golden. 

How to Make Buffalo Sauce 

If you prefer to make your own buffalo sauce, you’ll need the following ingredients: 

  • ⅔ cup - Hot Pepper Sauce 
  • ½ cup  - Butter, unsalted, cubed 
  • 1 ½ T - Apple Cider Vinegar 
  • ¼ tsp - Worcestershire Sauce 
  • ¼ tsp - Cayenne 
  • ½ tsp – Pit Boss Sweet Heat Rub 
  • ⅛ tsp - Garlic, granulated 


  • In a small cast iron pan or non-stick saucepan, heat hot pepper sauce, apple cider vinegar, Worcestershire sauce, cayenne, Sweet Heat, and granulated garlic over medium heat. 
  • Whisk until sauce begins to bubble. 
  • Remove the saucepan from heat and whisk in butter one cube at a time until it is completely melted. 

Wood Pellet Recommendation 

The strong, smoky flavors of Pecan, Hickory, and Mesquite Hardwoods in our Classic Blend make it the perfect choice for this recipe. 

Note: This recipe use Pit Boss Sweet Heat Rub

  1. Fire up your Pit Boss grill and preheat to 200°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Season chicken breasts with Pit Boss Sweet Heat Rub, then place on the grill. Smoke for 1 hour, then remove from the grill, cool, shred, and set aside.
  3. Prepare the filling: In a mixing bowl, use a hand mixer to blend cream cheese, bleu cheese, Buffalo sauce and sour cream.
  4. Fold in scallions, jalapeño, red bell pepper, and shredded chicken.
  5. Prepare egg rolls: Lay an egg roll wrapper on a flat surface and add 3 tablespoons of filling to the middle.
  6. Fold the bottom of the wrapper over the top of the filling, then fold over each side. Brush the top point of the wrapper with warm water, then roll the wrapper tight. Transfer to a tray while filling the remaining wrappers.
  7. Increase the temperature of the grill to 425°F, then set a cast iron Dutch oven on the grill. Add vegetable oil and heat for 5 minutes.
  8. Place 3 egg rolls in heated oil and fry until golden, 1 to 2 minutes per side.
  9. Transfer to a wire rack to cool, then fry the remaining egg rolls, in batches.
  10. Cool egg rolls for 2 minutes, then slice in half and serve warm with celery sticks and extra Buffalo sauce for dipping.

Special Tools

  • Basting Brush
  • Cast Iron Pan
  • Hand Mixer
  • Mixing Bowl
  • Whisk
  • Wire Baking Rack

Bigger. Hotter. Heavier. Tip

For a different take, swap the buffalo sauce with barbecue sauce or ranch dressing.

Diet Info

  • diet info

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