These buffalo chicken spring rolls make a fantastic appetizer or party food. Crispy spring rolls filled with little chunks of chicken in a creamy, spicy, buffalo sauce. They can be made ahead too as they reheat brilliantly!
My family and I first tried these in Disney World, along with the Cheeseburger Spring Rolls and let me tell you, they were a game changer!
I knew then and there that I HAD to recreate these at home. The flavours from the chunks of spicy, creamy buffalo chicken in that perfect crispy coating hit you as soon as you take a bite, and dipped into some spicy garlic or jalapeño mayo, it’s pure heaven!
📋 Ingredients
Filling
*Plus cheese – I forgot this on the photo!
Spring roll wrappers
Hot Sauce – Use any brand of ‘hot pepper’ sauce, I like to use Frank’s.
Spring Roll Pastry – It’s important that you get the spring roll wrappers that are specifically for spring rolls.
I use the TYJ Spring Roll Pastry. This is a traditional egg roll pastry that you can get from some larger supermarkets, most Asian supermarkets and they’re available on Amazon HERE < Affiliate Link.
Pro Tip
For a visual on how to roll spring rolls, check out my vegetable spring roll post.
They can be enjoyed, as an appetizer, a snack, a buffet dish, or just make a whole batch for your dinner – they’re that good!
Pin this now to find it later
Pin It🍽️ What to serve it with
- Sriracha mayo, sweet chilli sauce or bang bang sauce.
- Want to double up on that spicy buffalo flavour? These Crispy Baked Buffalo Wings would make a perfect accompaniment.
- This Chicken and Bacon Mac and Cheese, if you are looking for a main.
These went down an absolute storm in my house, I’m already getting requests to make them again this weekend! 😆
🍲 More fantastic finger foods
Yes, there are a few ways that you can make these ahead to refrigerate:
1) You can make the buffalo chicken filling ahead, by following the recipe up to step 5 (but allow the mixture to cool completely). Place it into an airtight container and refrigerate. Then, when you are ready to make the spring rolls, take out of the fridge and continue from step 5.
2) You can make up the spring rolls in the pastry, just follow the recipe up to step 10, without heating the oil. Then, place them on a tray, cover with cling film (plastic wrap) and refrigerate for up to a day. Then cook as per the recipe.
3) Finally, you can make them all the way through the recipe, leave to cool, and them put them in an air tight container to refrigerate. To reheat, you can either place them in the air fryer at 200C/400F for 5 minutes, turning them over halfway through, or preheat the oven to 220C/425F, place the spring rolls on a baking tray and, once the oven is hot, place them in for around 10 minutes to heat through. It’s important to make sure that they are piping hot throughout before serving.
Yes, you can freeze the spring rolls in either of these two ways:
1) You can make up the spring rolls in the pastry, just follow the recipe up to step 10, without heating the oil. Then, place in an air tight container (with some non-stick baking parchment in between the spring rolls to prevent sticking) and freeze. You can fry from frozen, just adding an extra minute to the cooking time. Take extra care when adding frozen spring rolls to the oil as they will splutter.
2) You can make them all the way through the recipe, quickly cool, and them put them in an air tight container to freeze. Reheat from frozen (note they will be a little darker when reheating from frozen due to the extra cooking time) either in the air fryer at 180C/350F for 10-12 minutes, turning them over halfway through, or in a preheated oven at 200C/400F, for 15-20 minutes. It’s important to make sure that they are piping hot throughout before serving.
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Buffalo Chicken Spring Rolls
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 I like Franks hot sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp cider vinegar
- 3 tbsp double (heavy) cream
- 50 g (½ cup) grated (shredded) Cheddar
- 8 spring roll wrappers
- Oil for deep frying
To Serve:
- Garlic mayonnaise or jalapeño mayonnaise I love The Foraging Fox Smoked Jalapeno Mayo
- 3 spring onions (scallions) shredded or roughly chopped
Instructions
- Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the chicken to the pan and sprinkle over the Cajun spice mix and black pepper. Stir to coat the chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.2 tbsp oil, 2 chicken breasts, 1 tbsp Cajun spice mix, ½ tsp ground black pepper
- Sprinkle over the stock cube and stir together.1 chicken stock cube
- Add the onion, garlic and jalapeño. Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.1 small onion, 2 garlic cloves, 1 jalapeño
- Add the hot sauce, Worcestershire sauce, cider vinegar and cream. Stir together and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the chicken is fully cooked through.60 ml (¼ cup) hot pepper sauce, 1 tbsp Worcestershire sauce, 1 tbsp cider vinegar, 3 tbsp double (heavy) cream
- Turn off the heat, transfer the mixture to a bowl and allow to cool for 20-30 minutes. Then stir in the cheese.50 g (½ cup) grated (shredded) Cheddar
- Heat the frying oil in a heavy-based pan while you make up the spring rolls. We want it to be 190C/375F.Oil for deep frying
- Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).8 spring roll wrappers
- Place a heaped tablespoon of the cooled chicken mixture near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal to you).
- Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.
- Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.
- When the spring rolls are complete, and your oil is hot, carefully add four-to-five spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.
- Cook the spring rolls for 3-4 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.
- I like to serve mine with jalapeno mayo and a sprinkling of spring onions (scallions).Garlic mayonnaise or jalapeño mayonnaise, 3 spring onions (scallions)
Notes
I’m estimating that approximately 100ml of oil will be absorbed altogether during frying – this can be variable.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
