Buffalo Chicken Dip Egg Rolls (Printable Version)

Crispy wrappers with creamy buffalo chicken, cheddar cheese, and green onions. Perfect for parties and game days.

# Needed Ingredients:

→ Filling

01 - 2 cups shredded cooked chicken, such as rotisserie
02 - 4 oz 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

# Preparation Steps:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped 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, then fold the side corners in, and roll tightly away from you. Moisten the top corner with water and seal the wrapper completely.
03 - Repeat the filling and sealing process with remaining egg roll wrappers and buffalo chicken filling until all 12 rolls are assembled.
04 - Heat 2 inches of oil in a deep skillet to 350°F. Working in batches to avoid crowding, fry egg rolls for 3 to 4 minutes per side until golden brown and crisp. Transfer to paper towels to drain excess oil.
05 - Preheat oven to 425°F. Place assembled egg rolls on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until golden and crispy.
06 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer without overlapping. Lightly spray with cooking spray. Air fry for 8 to 10 minutes, turning once, until crisp and golden.
07 - Allow cooked egg rolls to cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They taste like your favorite buffalo chicken dip, but handheld and way more fun to eat.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • They freeze beautifully, so you can stash a batch for last-minute guests or late-night cravings.
  • Everyone always asks for the recipe, and it feels good to share something this crowd-pleasing.
02 -
  • If your wrappers dry out and crack, cover them with a lightly damp kitchen towel while you work.
  • Don't overfill the egg rolls or the filling will burst out during cooking, creating a mess and uneven crisping.
  • Check your oil temperature with a thermometer, too hot and the outside burns before the inside heats through, too cool and they turn greasy.
  • Frozen egg rolls cook beautifully straight from the freezer, just add a few extra minutes to whichever cooking method you choose.
03 -
  • Use a candy or instant-read thermometer to monitor your oil temperature, consistency is everything when frying.
  • Press out as much air as possible when rolling the egg rolls, it helps them stay tight and prevents the wrapper from puffing up and splitting.
  • If you're baking, flip them halfway through and give them another light spray of oil for maximum crispness.
  • Taste your filling before you start rolling, it's way easier to adjust the spice level or saltiness now than after everything is wrapped up.
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