Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken, cream cheese, and cheddar. Ideal party appetizer ready in under an hour.

# What You'll Need:

→ Filling

01 - 2 cups shredded cooked chicken, such as rotisserie
02 - 4 ounces cream cheese, softened
03 - 1/3 cup buffalo sauce
04 - 1/4 cup ranch dressing or blue cheese dressing
05 - 1 cup shredded cheddar cheese
06 - 2 green onions, finely chopped

→ Assembly

07 - 12 egg roll wrappers
08 - Water for sealing

→ Cooking

09 - Vegetable or canola oil for frying
10 - Cooking spray for baking or air frying

# How To Make It:

01 - In a large mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Mix until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling. Fold the side corners in, then roll tightly away from you. Moisten the top corner with water and seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in a deep skillet to 350 degrees Fahrenheit. Fry egg rolls in batches for 3 to 4 minutes per side, until golden brown and crisp. Drain on paper towels.
04 - Preheat oven to 425 degrees Fahrenheit. Place egg rolls on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake 15 to 20 minutes, flipping halfway, until golden and crispy.
05 - Preheat air fryer to 400 degrees Fahrenheit. Arrange egg rolls in a single layer, spray lightly with cooking spray, and air fry for 8 to 10 minutes, turning once, until crisp.
06 - Let cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • All the addictive flavor of buffalo chicken dip wrapped in a crispy, golden shell you can eat with your hands.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • They freeze beautifully, so you can make a big batch and pull out a few whenever a craving hits.
  • Perfect for crowds because everyone loves them and they disappear fast.
02 -
  • If you overfill the wrappers, they will split open during cooking and leak filling everywhere, so measure carefully.
  • Let the egg rolls rest after cooking or the filling will be molten lava hot and you'll regret that first eager bite.
  • Use a thermometer when frying because oil that's too cool makes them greasy and oil that's too hot burns the outside before the inside heats through.
03 -
  • Press out as much air as possible when rolling so the wrappers stay tight and don't puff up unevenly during cooking.
  • If you're frying a big batch, keep finished egg rolls warm in a 200°F oven on a wire rack so they stay crispy.
  • Taste your filling before you start rolling and adjust the buffalo sauce or ranch to your liking, it's much easier to fix now than later.
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