Pin it The idea hit me during halftime of a playoff game when I had leftover buffalo dip in the fridge and a pack of egg roll wrappers I'd bought for spring rolls that never happened. I wondered if I could wrap that creamy, spicy goodness into something handheld and crispy. Twenty minutes later, I was pulling golden parcels from hot oil, and my friends stopped mid-conversation to ask what smelled so good. These buffalo chicken dip egg rolls became the star of every gathering after that.
I made these for my sister's birthday, and she grabbed three before anyone else got to the platter. She kept dipping them in extra ranch and declaring them better than any restaurant appetizer she'd ever paid too much for. Watching her guard that plate from her husband made me realize I'd created something worth fighting over.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your shortcut here, already seasoned and moist, saving you from poaching or grilling from scratch.
- Cream cheese, softened: This is the glue that holds the filling together and gives it that signature creamy dip texture, so let it sit out for at least 30 minutes before mixing.
- Buffalo sauce: The heart of the heat, adjust the amount based on your tolerance, and remember you can always add more at the table.
- Ranch dressing or blue cheese dressing: This cools down the buffalo fire and adds tangy richness, pick whichever one you'd dip your wings in.
- Shredded cheddar cheese: Melts into the filling and creates little pockets of gooey goodness that stretch when you bite in.
- Green onions, finely chopped: They add a mild onion flavor and a pop of color without overwhelming the other flavors.
- Egg roll wrappers: Thicker than wonton wrappers, they crisp up beautifully and hold the filling without tearing.
- Water: Just a tiny bit on your fingertip seals the wrapper edges so they don't pop open during cooking.
- Vegetable or canola oil: High smoke point oils are essential for frying at the right temperature without burning.
- Cooking spray: A light coating helps baked or air fried egg rolls get that golden, crispy exterior without deep frying.
Instructions
- Mix the filling:
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, shredded cheddar, and chopped green onions. Stir everything together until the mixture is creamy, evenly mixed, and the chicken is coated in all that spicy, cheesy goodness.
- Assemble the egg rolls:
- Lay one egg roll wrapper on a clean, dry surface with a corner pointing toward you like a diamond. Spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner up over the filling, tuck in the side corners, and roll tightly away from you, moistening the top corner with a dab of water to seal it shut.
- Fry them:
- Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F, then carefully add a few egg rolls at a time, frying for 3 to 4 minutes per side until they turn deep golden brown and crispy. Drain them on paper towels to soak up any extra oil.
- Bake them:
- Preheat your oven to 425°F, arrange the egg rolls on a parchment lined baking sheet, spray them lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through, until they are golden and crispy all over.
- Air fry them:
- Preheat your air fryer to 400°F, place the egg rolls in a single layer without touching, spray lightly with cooking spray, and air fry for 8 to 10 minutes, turning once, until they are crisp and golden on all sides.
- Rest and serve:
- Let the egg rolls cool for about 5 minutes so the filling sets up a bit and you don't burn your mouth. Serve them hot with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.
Pin it One evening, I served these at a casual dinner and my neighbor, who claimed she didn't like spicy food, ate four of them and asked for the recipe. She admitted the ranch dressing cooled things down just enough, and the crispy wrapper made her forget she was eating something with buffalo sauce. That's when I knew these egg rolls had the power to convert anyone.
Making Them Ahead
I assemble these in big batches and freeze them uncooked on a baking sheet until solid, then toss them into a freezer bag for up to three months. When friends show up unexpectedly, I can fry or bake them straight from frozen, adding just a few extra minutes to the cooking time. It's like having a secret stash of instant party food ready to go.
Adjusting the Heat
The first time I made these, I went heavy on the buffalo sauce and watched my dad's face turn red after one bite. Now I start with a third of a cup and taste the filling before I roll, adding more sauce if my crowd can handle it. You can also swap in mild wing sauce or even mix buffalo with a little honey for a sweet heat that's more approachable.
Serving Suggestions
I like to put out a platter with these egg rolls, celery sticks, carrot sticks, and small bowls of ranch and blue cheese dressing so everyone can build their own experience. Some people dip every bite, others eat them plain, and a few even stack them with the veggies like a deconstructed buffalo plate.
- Pair them with a cold beer or iced lemonade to balance the spice.
- Add a side of coleslaw or a simple green salad to round out the meal.
- Serve them on game day alongside other finger foods like sliders and nachos for a full snack spread.
Pin it These buffalo chicken dip egg rolls have earned a permanent spot in my party rotation, and I hope they become a favorite in your kitchen too. Crispy, creamy, spicy, and cheesy all in one bite, they are impossible to resist.
Recipe FAQ
- → Can I make these egg rolls 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 time. They'll keep frozen for up to 3 months.
- → 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 until crispy. Avoid microwaving as it makes the wrappers soggy. For best results, reheat from room temperature.
- → Can I make these vegetarian?
Substitute shredded chicken with mashed chickpeas, crumbled tofu, or meatless chicken alternatives. Adjust seasonings to maintain the buffalo flavor profile. The cream cheese and cheddar provide plenty of protein and richness.
- → How do I prevent egg rolls from getting soggy?
Ensure your filling isn't too wet by draining excess liquid from the chicken mixture. Seal wrappers tightly with water, and fry at the correct temperature (350°F). Don't overcrowd the pan, and let cooked egg rolls drain on paper towels briefly before serving.
- → What dipping sauces work best?
Classic buffalo sauce, ranch dressing, and blue cheese dressing are traditional choices. For extra tang, try celery seed dressing or garlic aioli. A cool sour cream dip with chives helps balance the spice.