Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken dip and melty cheddar. Ultimate party appetizer.

# What You Need:

→ Filling

01 - 2 cups shredded cooked chicken, such as rotisserie
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce, or to taste
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 Steps:

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°F. 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°F. 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°F. 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 -
  • They combine two party favorites into one crunchy, cheesy bite that disappears faster than you can fry them.
  • You can bake, fry, or air fry them depending on your mood and equipment, and they turn out great every time.
  • They freeze beautifully, so you can prep a batch ahead and pull out exactly as many as you need.
  • The creamy filling stays put inside the crispy wrapper, making them way less messy than traditional buffalo wings.
02 -
  • If your cream cheese is cold and hard, the filling will be lumpy and difficult to mix, so always let it soften at room temperature first.
  • Overfilling the wrappers makes them impossible to seal and they will burst open during cooking, stick to 2 to 3 tablespoons max.
  • Frying at too low a temperature makes the egg rolls greasy and soggy instead of crispy, always use a thermometer to check your oil.
  • If baking, don't skip the cooking spray or they will come out pale and dry instead of golden and crunchy.
03 -
  • Keep a damp towel over the unused egg roll wrappers while you work so they don't dry out and crack on you.
  • Use a candy or instant read thermometer to monitor your frying oil, consistent temperature is the secret to perfectly crispy egg rolls every time.
  • If you are baking or air frying, flip them halfway through so both sides get evenly golden and crunchy.
  • Leftover filling can be reheated and served as a classic buffalo chicken dip with tortilla chips if you run out of wrappers.
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