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Crispy Buffalo Chicken Spring Rolls with Blue Cheese Dip

These buffalo chicken spring rolls are a superb appetizer or party snack. Crisp wrappers hold bite-sized pieces of chicken in a creamy, spicy buffalo-style sauce. They reheat well and can be prepared in advance.

A tall image of a stack of buffalo chicken spring rolls, topped with small shreds of spring onions. In the centre of the image, there is a white dish of jalapeno mayonnaise, there is half of a spring roll dipped into the sauce, and the other half lays beside the dish. The spring rolls are placed on newspaper, on a tray. In the top left of the tray, you can see the wooden handle of a knife. The whole tray is placed on a wooden surface.

My family first tried these at Disney World alongside the Cheeseburger Spring Rolls, and they were an instant hit. I knew I had to recreate them at home. The combination of tender chicken in a creamy, spicy buffalo sauce inside a crisp spring roll is irresistible, especially when served with garlic or jalapeño mayo.

Table of Contents

  • 📋 Ingredients
  • Pro Tip
  • 🍽️ What to serve it with
  • 🍲 More fantastic finger foods
  • Buffalo Chicken Spring Rolls Recipe

📋 Ingredients

Filling

*Plus cheese – the cheese was left out of the photo but is included in the recipe below.

An overhead shot of the filling ingredients are arranged on a wooden cutting board, which is on a white surface. The ingredients are as follows: chicken, hot sauce, double cream, Worcestershire sauce, apple cider vinegar, paprika, pepper, chicken stock cube, garlic, onion and a jalapeno.

Spring roll wrappers

An overhead image of the pack of spring roll pastry used in buffalo chicken spring rolls, placed on a wooden cutting board which is placed on a wooden surface.

Hot sauce – any hot pepper sauce will work; Frank’s is a great choice.
Spring roll pastry – use wrappers made specifically for spring rolls (traditional egg roll pastry works well).

Pro Tip

If you need a visual guide for rolling spring rolls, look up a reliable spring roll tutorial or a vegetable spring roll post for step-by-step photos.

These spring rolls are versatile: serve them as an appetizer, a party snack, part of a buffet, or make a big batch for dinner. They’re always popular.

A tall overhead shot of a stack of spring rolls, topped with shreds of spring onions. They are placed on a tray that is lined with newspaper. In the top right of the tray there is a white dish of jalapeno mayonnaise, which also is topped with shreds of spring onions. There is a grey napkin tucked underneath the bottom right of the tray, which is placed on a wooden surface.

🍽️ What to serve it with

  • Sriracha mayo, garlic mayo or jalapeño mayo.
  • If you want to amp the buffalo flavour, serve alongside crispy baked buffalo wings.
  • For a hearty meal, pair with mac and cheese or other comforting mains.

These went down a storm at my house; everyone asked for seconds!

A tall image of a stack of buffalo chicken spring rolls, topped with small shreds of spring onions. In the centre of the image there is two halves of a spring roll, so you can see the inside. The spring rolls are placed on newspaper and in the bottom left of the image there is a white dish of jalapeno mayonnaise.

🍲 More fantastic finger foods

Buffalo chicken wings on a white plate

Appetizers

Crispy Baked Buffalo Wings

Crispy Chicken Tenders with Garlic Chilli Dip

Chicken

Crispy Chicken Tenders with Garlic Chilli Dip

Overhead picture of a stack of cooked vegetable spring rolls with sweet chilli sauce.

Asian

Vegetable Spring Rolls

Crispy Cauliflower with bang bang sauce topped with chillies and spring onions

Appetizers

Bang Bang Cauliflower

Sticky AND Crispy Asian Chicken Wings

Appetizers

Sticky AND Crispy Asian Chicken Wings

Pizza fries on a baking tray

Appetizers

Pizza Fries

Can I make them ahead?

Yes. You can prepare the filling up to the point where it cools, then refrigerate. Alternatively, assemble the rolls without frying and refrigerate for up to a day, or make the whole recipe and refrigerate fully cooked rolls. Reheat in an air fryer or hot oven until piping hot throughout.

Can I freeze them?

Yes. Freeze either the assembled, uncooked rolls (with parchment between them to prevent sticking) and fry from frozen, or freeze fully cooked rolls and reheat from frozen in an air fryer or oven. Take care when frying from frozen because oil will splatter.

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A square image of buffalo chicken spring rolls, topped with small shreds of spring onions. The spring rolls are placed on newspaper and in the bottom left of the image there is a white dish of jalapeno mayonnaise.

Buffalo Chicken Spring Rolls

Crunchy spring rolls filled with creamy, spicy buffalo chicken — perfect for parties and great reheated.
Prep Time:
20
Cook Time:
25
Cooling time:
20
Total Time:
1 hr 5 mins
Servings:8 spring rolls
Course:Sides
Cuisine:American

Ingredients

  • 2 tbsp oil
  • 2 chicken breasts (about 350g/12oz), finely chopped
  • 1 tbsp Cajun spice mix
  • ½ tsp ground black pepper
  • 1 chicken stock cube, crumbled
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and minced
  • 1 jalapeño, finely chopped
  • 60 ml (¼ cup) hot pepper sauce (e.g. Frank’s)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar
  • 3 tbsp double (heavy) cream
  • 50 g (½ cup) grated Cheddar
  • 8 spring roll wrappers
  • Oil for deep frying

To Serve:

  • Garlic mayonnaise or jalapeño mayonnaise
  • 3 spring onions (scallions), shredded or roughly chopped

Instructions

  • Heat 2 tbsp oil in a large frying pan over medium–high heat. Add the chopped chicken, sprinkle over 1 tbsp Cajun spice mix and ½ tsp black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.
  • Sprinkle over the crumbled chicken stock cube and stir to combine.
  • Add the diced onion, minced garlic and chopped jalapeño. Cook for about 5 minutes, stirring often, until the onion softens.
  • Add 60 ml hot sauce, 1 tbsp Worcestershire sauce, 1 tbsp cider vinegar and 3 tbsp double cream. Stir, bring to a simmer and cook for 2–3 minutes until the chicken is fully cooked.
  • Turn off the heat and transfer the mixture to a bowl. Allow it to cool for 20–30 minutes, then stir in 50 g grated Cheddar.
  • While the filling cools, heat oil for deep frying in a heavy-based pan to about 190°C / 375°F.
  • Place a spring roll wrapper on your work surface with a corner pointing towards you (keep remaining wrappers covered with a damp towel to stop drying out).
  • Place a heaped tablespoon of the cooled chicken mixture near the bottom corner of the wrapper, leaving about 1 inch from the edge. Shape the filling into a sausage shape.
  • Roll the wrapper up, tucking the sides in as you roll to form a fat, cigar-shaped spring roll. Seal the edge with a little water on your finger.
  • Place filled rolls on a plate or tray and repeat with the remaining wrappers.
  • Fry four to five spring rolls at a time, adding them carefully to the hot oil and working in batches to avoid overcrowding. Fry for 3–4 minutes, turning often, until golden brown.
  • Drain on kitchen paper to remove excess oil. Serve warm with garlic or jalapeño mayo and scatter over shredded spring onions.

Notes

Nutritional figures are approximate and apply per spring roll, excluding dips and garnishes. Frying oil absorption can vary; the recipe estimates around 100ml absorbed overall.

Nutrition

Calories: 299 kcal |
Carbohydrates: 14 g |
Protein: 13 g |
Fat: 21 g |
Saturated fat: 4 g |
Sodium: 551 mg

Nutrition information is automatically calculated and should be used as an approximation.


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