Grand Lux Cafe Buffalo Chicken Spring Rolls
If you love buffalo chicken wings but want something a little easier to eat at a party, these buffalo chicken spring rolls are the answer. Shredded chicken breast is tossed with Frank’s Red Hot and creamy fontina cheese, wrapped in a thin spring roll wrapper, and fried until the outside is golden and crackly. They deliver the tangy heat you expect from buffalo chicken with a satisfying crunch in every bite. Serve them with blue cheese dressing and celery, and they disappear fast.
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Buffalo chicken spring rolls take a familiar flavor combination and put it in a format that’s easy to serve, easy to eat, and naturally shareable. The filling is simple: poached and shredded chicken breast seasoned with Frank’s RedHot sauce and fontina cheese. Once wrapped and fried, the exterior turns light and crisp while the inside stays hot and saucy.
These work equally well as a party appetizer, a game day snack, or a fun weeknight dinner. Unlike traditional Asian-style spring rolls with a vegetable filling, these lean into the bold, tangy profile of buffalo chicken and use the wrapper purely for texture and structure.
The recipe comes together in about 30 minutes once your chicken is cooked and shredded, making it a practical option when you need something crowd-pleasing without much complexity.
Why this recipe works
Poaching the chicken in water with a bouillon cube does two things: it keeps the chicken moist and gives it a savory base flavor before the hot sauce is ever added. Shredded chicken absorbs the Frank’s RedHot more evenly than chunks, so every bite has consistent heat rather than pockets of plain chicken.
Fontina is the right cheese here because it melts smoothly without breaking. It creates a creamy contrast to the vinegar-forward heat of the buffalo sauce, which is why blue cheese dressing has always been the traditional pairing. The cheese also helps bind the filling so it stays put when the rolls are sealed and fried.
Ingredients
For the Filling:
- Chicken breast – Provides lean protein that shreds beautifully when simmered
- Chicken bouillon – Infuses the cooking liquid with rich, savory flavor
- Fontina cheese – Melts smoothly and adds creamy richness to balance the heat
- Frank’s RedHot sauce – The authentic Buffalo flavor that defines this dish
- Large egg – Acts as the perfect adhesive for sealing the spring rolls
For Assembly and Serving:
- Spring roll wrappers – Create the signature crispy exterior when fried
- Peanut oil – High smoke point oil ideal for deep frying
- Celery sticks – Traditional buffalo accompaniment for cooling crunch
- Blue cheese salad dressing – Classic pairing that balances the spicy heat
How to make buffalo chicken spring rolls
Transform succulent chicken breasts into flavorful, bite-sized spring rolls!
- Start by simmering the diced chicken in a pot of water seasoned with a bouillon cube until cooked through.
- Allow it to cool and then shred. Combine this tantalizing mix with Frank’s Red Hot sauce and gooey, gooey Fontina cheese for an irresistible taste.
- Drop 2 teaspoons of filling onto each wrapper, then roll up securely, using beaten egg as glue. Finish by frying them in hot oil until they’re golden-brown perfection.
- Serve these delectable treats, creamy blue cheese dressing, and crunchy celery sticks for a scrumptious meal that everyone will love!
What to serve with buffalo chicken spring rolls
Buffalo chicken spring rolls can be served with a variety of dipping sauces to complement their spicy flavor. Some popular options include:
- Ranch dressing: A cool and creamy dressing that can help balance the heat of the buffalo sauce.
- Blue cheese dressing: A tangy and pungent dressing that is a traditional pairing for buffalo chicken dishes.
- Celery sticks: Thin-sliced celery can be served as a side dish, providing a crisp, refreshing contrast to the spicy spring rolls.
- Carrot sticks: Similar to celery, they provide a sweet and crunchy contrast to the spicy spring rolls.
- Cooling dips: yogurt-based dips like Tzatziki or Raita can help cool down the heat of the buffalo sauce.
- Extra hot sauce: Some people may like to add extra hot sauce to their spring rolls for an even spicier kick
- A side salad: a green salad on the side can provide a nice light contrast to the heavy and fried spring rolls.
- A slaw: a creamy coleslaw can also be a nice side dish; the creaminess of the coleslaw can also help to balance the heat of the buffalo sauce
These are just a few options, but there are many other possibilities. The key is to find something that complements the flavors of the spring rolls and balances the heat of the buffalo sauce.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 5 days
- Freezing: Freeze cooked spring rolls for up to 3 months in freezer-safe containers
- Reheating Method: Air fryer at 350°F for 4-6 minutes or oven at 350°F for 10 minutes to restore crispiness
- Avoid Microwaving: This makes the wrapper soggy and ruins the texture
Like the flavor of Buffalo Wings? Don’t miss out on these recipes.
- Buffalo Chicken Dip
- Junior’s Buffalo Wings
- Hooters’ Hot Wings
- Garlic Buffalo Air Fryer Chicken Wings
- Smashburger Buffalo & Blue Cheese
- Grilled Buffalo Wings
Plus you’ll get great new recipes from us every week!
Grand Lux Cafe Buffalo Chicken Spring Rolls
Ingredients
- 1 pound boneless skinless chicken breast
- 1 chicken bouillon cube
- 3/4 cup Frank’s RedHot Sauce
- 1/2 cup shredded Fontina cheese
- 1 egg beaten with 1 tablespoon of water
- 1 package spring roll wrappers
- 6 cups peanut oil for frying
- 6 stalks celery cut into pieces, for serving
- 1/2 cup blue cheese salad dressing for serving
Instructions
- Place the chicken breasts in a pot and cover them with water. Add the chicken bouillon cube and bring to a boil. Boil until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken.
- In a mixing bowl, combine the shredded chicken, Frank’s RedHot Sauce, and shredded Fontina cheese. Stir until the chicken is evenly coated.
- Place about 2 teaspoons of the chicken mixture onto each spring roll wrapper. Roll the wrapper around the filling, folding in the sides as you go. Brush the edge with the beaten egg mixture to seal the spring roll.
- Heat the peanut oil to 350°F in a deep skillet or fryer. Fry the spring rolls a few at a time until they are golden brown and crisp. Do not fry too many at once, as this will lower the oil temperature and keep the spring rolls from crisping properly.
- Remove the fried spring rolls from the oil and drain them on paper towels. Serve warm with blue cheese dressing and celery sticks.
We really liked these!
Grand lux doesn’t use mozzerella cheese in these they use fontina
blend
is there any way you could post the recipe for Grand lux’s buffalo chicken bites?? ive been dyng to make them at home!
Oh this sounds good! I’m sitting here before work on what’s sure to be an out of control Sunday and want to make these so badly, but don’t have the time. It’s going on my “to do” list though, that’s for sure!
Mmm . . . those look SO good! Spring roll wrappers are made of out rice aren’t they? I think I could make these and still stay gluten free.