Buffalo Chicken Dip Egg Rolls (Printer-friendly)

Golden crispy rolls stuffed with spicy buffalo chicken filling and cheesy goodness

# What You’ll Need:

→ Filling

01 - 2 cups shredded cooked chicken, preferably rotisserie
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce, adjustable to taste
04 - 1/4 cup ranch dressing or blue cheese dressing
05 - 1 cup shredded cheddar cheese
06 - 2 green onions, finely minced

→ Assembly

07 - 12 egg roll wrappers
08 - Water for sealing

→ Cooking

09 - Vegetable or canola oil for frying, or cooking spray for baking and air frying

# Directions:

01 - Combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and minced green onions in a large mixing bowl. Mix thoroughly until creamy and evenly incorporated.
02 - Place egg roll wrapper on a clean surface with one corner pointing toward you. Add 2 to 3 tablespoons of filling to the center. Fold bottom corner over filling, then fold side corners inward. 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°F. Working in batches, fry egg rolls for 3 to 4 minutes per side until golden brown and crisp. Transfer to paper towels to drain.
04 - Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet. Lightly coat with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until golden and crispy.
05 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer. Lightly spray with cooking spray. Air fry for 8 to 10 minutes, turning once, until crisp.
06 - Allow egg rolls to cool for 5 minutes before serving. Serve with additional buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy on the inside, hitting every texture craving at once.
  • You can make them ahead and freeze them, then cook straight from frozen when guests arrive.
  • The buffalo and ranch combo tastes like every dip you've ever wanted, but in a handheld bite.
02 -
  • If your filling is too wet, the wrappers will get soggy before they even hit the heat, so make sure your chicken is truly shredded and your cream cheese is well-mixed and not sitting in excess moisture.
  • The water seal on that final corner is not optional, it's what keeps your filling from escaping and making your oil splatter everywhere.
  • Room temperature cream cheese matters because cold cream cheese won't mix smoothly and you'll end up with an uneven filling.
03 -
  • Use rotisserie chicken from the grocery store deli counter and you've cut your prep time in half without sacrificing any flavor or texture.
  • If you're nervous about rolling, practice the first couple with clean hands before you jump into the whole batch.
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