Buffalo Chicken Dip Egg Rolls

My brother showed up to a Super Bowl party with a tray of these buffalo chicken dip egg rolls, and I watched them disappear faster than the actual game happened. He wouldn't share his secret until weeks later, when he finally admitted it was just the filling from the dip everyone already loved, but wrapped up and fried until crispy. That simple realization changed everything about how I think about appetizers.

Last winter, I made a batch for a potluck and someone asked if I'd catered them because they looked too good to be homemade. I didn't correct her. The real moment of pride came when the same person circled back ten minutes later asking for the recipe, fork in hand, already planning to make them herself.

Ingredients

• Shredded cooked chicken: Two cups, ideally from a rotisserie chicken because it's already tender and you save yourself the work of cooking and shredding.
• Cream cheese: Four ounces, softened at room temperature so it blends smooth and creamy without lumps.
• Buffalo sauce: One-third cup, adjustable to your heat tolerance, and trust me on tasting as you go.
• Ranch or blue cheese dressing: One-quarter cup, the cooling agent that makes the spice balanced and craveable.
• Shredded cheddar cheese: One cup, the ingredient that makes everything taste like you care.
• Green onions: Two, finely chopped, for brightness and that subtle onion bite that cuts through the richness.
• Egg roll wrappers: Twelve wrappers, thin and ready to crisp up beautifully when heat hits them.
• Water: A small bowl for sealing, the only thing standing between a beautiful roll and filling leaking everywhere mid-fry.
• Oil for frying: Vegetable or canola, kept at the right temperature so you get golden, not greasy.
• Cooking spray: If you're baking or air frying instead, just a light coat makes all the difference.

Instructions

Make the filling:

Combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, cheddar, and green onions in a large bowl. Stir until everything is creamy and evenly mixed, no streaks of white cream cheese left behind.

Set up your workspace:

Lay out a clean, dry surface and arrange your egg roll wrappers in a small stack nearby. Keep that bowl of water close, as you'll need it in a moment.

Fill and fold:

Place one wrapper on your surface with a corner pointing toward you, then put two to three tablespoons of filling right in the center. Fold the bottom corner up over the filling, then fold the left and right corners in, creating a triangle shape, then roll it toward you tightly like you're wrapping a burrito.

Seal the rolls:

When you get to the top corner, dip your finger in water and moisten that corner, then press to seal it shut. Repeat this process with all remaining wrappers and filling, placing finished rolls seam-side down on a plate.

Fry method:

Heat two inches of oil in a deep skillet to 350°F, then working in batches, fry the rolls three to four minutes per side until they turn golden brown and feel crispy when you tap them with a spoon. Transfer to paper towels immediately to drain.

Bake method:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the rolls on the sheet, spray lightly with cooking spray, then bake for fifteen to twenty minutes, flipping halfway through, until golden and crispy.

Air fry method:

Set your air fryer to 400°F and arrange rolls in a single layer without crowding. Spray lightly with cooking spray and cook for eight to ten minutes, turning once, until the wrappers are crispy and light golden.

Rest and serve:

Let the rolls cool for five minutes before serving because the filling is legitimately lava-hot right out of the oil or oven. Serve with extra buffalo sauce, ranch, or blue cheese for dipping.

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There's something about watching someone close their eyes after biting into one of these rolls that makes you feel like you've done something right in the kitchen. It's the moment they realize this isn't just a party appetizer, it's actually really, really good.

Choosing Your Cooking Method

Frying gives you that authentic crispy texture and is honestly the fastest method, but it does require attention and oil temperature control. Baking is cleaner and less messy, though the rolls take a few more minutes and don't achieve quite that same crackling crunch. Air frying hits a sweet spot between crispy results and easy cleanup, plus there's barely any oil involved.

Make Ahead and Freezing

You can absolutely assemble these rolls hours or even days ahead, laying them on a tray in the freezer until they're solid, then transferring them to a freezer bag where they'll keep for weeks. The magic is that you can cook them straight from frozen, just add a couple extra minutes to whatever cooking method you choose. I've pulled these out of the freezer at the last minute more times than I care to admit, and they've saved me from looking unprepared.

Flavor Variations and Customizations

Once you understand the basic concept, these rolls become a playground for experimentation. Swap the buffalo sauce for milder wing sauce if heat isn't your thing, or add extra blue cheese dressing to deepen that tangy flavor. Pepper jack or Monterey Jack cheese brings a different character, and some people swear by adding crispy bacon bits or even a pinch of cayenne pepper to the filling for extra depth.

• Frozen rolls can go straight from freezer to oil or oven with just a few minutes added to cooking time.
• Pair these with celery and carrot sticks on the side for classic presentation and a cooling contrast.
• Double-check your egg roll wrappers for allergen information, as some brands include soy or egg that others don't.

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These buffalo chicken dip egg rolls have become my go-to move whenever I need to show up somewhere looking like I tried. They're the kind of recipe that turns casual appetizers into something people actually remember.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble the egg rolls up to 24 hours ahead and store them covered in the refrigerator. Fry, bake, or air fry just before serving for the crispiest results. You can also freeze uncooked egg rolls for up to 3 months.

→ What's the best way to prevent soggy egg rolls?

Make sure your filling isn't too wet. Drain any excess liquid from the chicken and don't overfill the wrappers. When frying, maintain the oil temperature at 350°F and don't overcrowd the pan. Let them cool slightly on paper towels to remove excess oil.

→ Can I use store-bought buffalo chicken dip?

Yes, you can substitute about 2 cups of pre-made buffalo chicken dip for the filling ingredients. However, homemade filling typically has better flavor and texture control.

→ What dipping sauces work best?

Extra buffalo sauce, ranch dressing, or blue cheese dressing are classic choices. Some people also enjoy a combination of ranch and buffalo mixed together. Celery and carrot sticks make traditional accompaniments.

→ How do I store leftovers?

Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispiness. Microwaving will make them soggy, so avoid that method.

→ Can I make these gluten-free?

Yes, look for gluten-free egg roll wrappers at specialty stores or online. You can also use large lettuce leaves for a low-carb alternative, though the texture will be different.