Buffalo Chicken Dip Egg Rolls

The smell of hot oil and buffalo sauce hit me the second I walked into my friend's kitchen during halftime. She was pulling these golden, blistered egg rolls out of a fryer, and I watched her dunk one straight into a cup of ranch. One bite and I was hooked—creamy, spicy, crunchy, everything I loved about buffalo chicken dip but handheld. I went home that night determined to recreate them, and now they're my most requested party snack.

I brought a tray of these to a Super Bowl party once, still warm and crackling. My brother-in-law, who usually just eats wings, grabbed three before I even set the plate down. By the third quarter, they were gone and people were asking if I had more in the car. That's when I knew I had a winner.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your shortcut here, already seasoned and juicy, perfect for quick weeknight prep.
• Cream cheese: Let it sit out for 20 minutes so it blends smoothly without lumps, creating that signature creamy dip texture.
• Buffalo sauce: This is where the heat lives, so taste as you go and adjust based on your crowd's spice tolerance.
• Ranch or blue cheese dressing: Ranch keeps it mellow and crowd-friendly, blue cheese adds a sharp, tangy punch for purists.
• Shredded cheddar cheese: Melts beautifully and adds a sharp, salty bite that balances the heat.
• Green onions: A little fresh crunch and color that cuts through all that creamy richness.
• Egg roll wrappers: Look for them in the refrigerated section near the tofu, they crisp up perfectly and hold the filling without tearing.
• Vegetable or canola oil: High smoke point oils are essential for frying at the right temperature without burning.

Instructions

Mix the filling:

Combine chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions in a large bowl. Stir until everything is creamy and no streaks of cream cheese remain.

Fill the wrappers:

Place a wrapper on your work surface with one corner pointing toward you, spoon 2 to 3 tablespoons of filling into the center. Don't overfill or they'll burst during cooking.

Roll them up:

Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner. Dab the top corner with water and press to seal.

Fry (option 1):

Heat 2 inches of oil in a deep skillet to 350°F, then fry egg rolls in batches for 3 to 4 minutes per side until golden and crispy. Drain on paper towels.

Bake (option 2):

Arrange egg rolls on a parchment-lined baking sheet, spray lightly with cooking spray, and bake at 425°F for 15 to 20 minutes, flipping halfway through. They'll be golden and crisp when done.

Air fry (option 3):

Preheat air fryer to 400°F, arrange egg rolls in a single layer, spray with cooking spray, and cook for 8 to 10 minutes, turning once. They come out incredibly crispy with barely any oil.

Cool and serve:

Let them rest for 5 minutes so the filling sets and you don't burn your mouth. Serve with extra buffalo sauce, ranch, or blue cheese dressing on the side.

Save

I once made a double batch and froze half for later. Two weeks later, my husband came home late from work and I pulled a few straight from the freezer into the air fryer. Fifteen minutes later, we were sitting on the couch with hot, crispy egg rolls and ranch, and it felt like a tiny celebration on a random Tuesday.

Choosing Your Cooking Method

Frying gives you the crispiest, most traditional texture with that deep golden color and shattering crunch. Baking is hands-off and healthier, though you'll need to flip them halfway and use plenty of cooking spray to get them golden. Air frying is my weeknight favorite because it's fast, uses barely any oil, and still delivers serious crunch without heating up the whole kitchen.

Making Them Ahead

You can roll these in the morning, cover them with a damp towel, and refrigerate until party time. Or freeze them uncooked on a baking sheet, then transfer to a freezer bag once solid. Cook them straight from frozen, adding just a few extra minutes to the cooking time, and nobody will know they weren't made fresh.

Serving and Pairing Ideas

These egg rolls beg for extra dipping sauces, so set out bowls of ranch, blue cheese, and more buffalo sauce. Add celery and carrot sticks on the side for crunch and color, and maybe some pickles if you want that classic wing plate vibe.

• Serve them on a big platter with toothpicks for easy grabbing at parties.
• Pair with cold beer, iced tea, or lemonade to cool down the heat.
• Leftovers reheat beautifully in the oven or air fryer, skip the microwave or they'll go soggy.

Save

These egg rolls turn any gathering into something a little more fun, a little more indulgent. Make a batch, watch them disappear, and enjoy the compliments.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble uncooked egg rolls and freeze them in a single layer before transferring to a freezer bag. Cook from frozen, adding 2-3 extra minutes to frying time or 5 minutes to baking/air frying time.

→ What's the best way to reheat leftover egg rolls?

Reheat in a 375°F oven for 8-10 minutes or air fry at 375°F for 4-5 minutes to restore crispiness. Avoid microwaving, which makes wrappers soggy.

→ Can I bake instead of fry?

Absolutely. Bake at 425°F on a parchment-lined sheet for 15-20 minutes, flipping halfway. Lightly spray with cooking spray before baking to help achieve golden color and crisp texture.

→ What dipping sauces work best?

Classic buffalo sauce, ranch dressing, and blue cheese dressing are traditional choices. For extra heat, try sriracha mayo. A cool cucumber dip balances the spice nicely.

→ Can I use fresh chicken instead of rotisserie?

Yes, cook and shred about 1 pound boneless chicken breasts or thighs. Season while cooking, then shred and incorporate into the filling mixture once cooled slightly.

→ How do I prevent wrappers from tearing?

Keep unused wrappers covered with a damp cloth while working to prevent drying. Don't overfill—2-3 tablespoons is plenty. Seal edges with water and roll tightly but gently.