Pin It The smell of buffalo sauce hit me the second I opened the container, sharp and tangy, and I knew immediately I wanted to wrap that creamy chaos into something crispy. I had leftover buffalo chicken dip from a party, sitting in the fridge like a dare. Instead of reheating it with chips again, I grabbed a pack of egg roll wrappers and decided to experiment. What came out of that hot oil was golden, crunchy, and so absurdly good that I made another batch before the first one even cooled.
I brought a tray of these to a game day gathering once, still warm and glistening. My friend Joe picked one up, took a bite, and just stared at me like I had revealed some kind of secret. By halftime, the plate was empty and three people had asked me to text them the recipe. I didnt even get to eat the last one myself.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here, already seasoned and falling apart tender, saving you from poaching or grilling from scratch.
- Cream cheese, softened: This is what makes the filling creamy and luxurious, so let it sit out for at least 30 minutes or you will be wrestling with cold chunks.
- Buffalo sauce: The soul of the recipe, use your favorite brand and adjust the amount based on how much heat you can handle.
- Ranch dressing or blue cheese dressing: This cools down the buffalo burn and adds a tangy richness that ties everything together.
- Shredded cheddar cheese: Melts beautifully and adds a sharpness that balances the creamy elements.
- Green onions, finely chopped: They bring a fresh, mild bite that cuts through all that richness without overpowering anything.
- Egg roll wrappers: Thin, sturdy, and they crisp up like a dream whether you fry, bake, or air fry them.
- Small bowl of water: Just a dab on your finger seals the wrapper tight so nothing leaks out during cooking.
- Vegetable or canola oil: Neutral and stable at high heat, perfect for frying until golden and crispy.
- Cooking spray: A light coating helps baked or air fried egg rolls get that coveted crunch without sitting in oil.
Instructions
- Mix the filling:
- Combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions in a large bowl. Stir until everything is creamy, evenly mixed, and no streaks of cream cheese remain.
- Prep the wrappers:
- Lay one egg roll wrapper on a clean, dry surface with a corner pointing toward you, like a diamond. Place 2 to 3 tablespoons of filling in the center, being careful not to overfill or it will burst.
- Roll them up:
- Fold the bottom corner over the filling, then fold in the left and right corners to form an envelope. Roll tightly away from you, moistening the top corner with a little water to seal it shut.
- Fry until golden:
- Heat about 2 inches of oil in a deep skillet to 350 degrees F. Fry the egg rolls in batches for 3 to 4 minutes per side until they are deeply golden and crispy, then drain on paper towels.
- Bake if you prefer:
- Preheat your oven to 425 degrees F, arrange the egg rolls on a parchment lined baking sheet, spray lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They will be golden and crisp when done.
- Air fry for speed:
- Preheat your air fryer to 400 degrees F, place the egg rolls in a single layer, spray lightly, and air fry for 8 to 10 minutes, turning once. They cook fast and come out beautifully crunchy.
- Cool and serve:
- Let the egg rolls rest for about 5 minutes so the filling sets and you dont burn your mouth. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.
Pin It One night I made a double batch and froze half, thinking I would save them for later. Two weeks went by and I had a rough day at work, the kind where nothing goes right. I pulled four frozen egg rolls out, tossed them in the air fryer, and 12 minutes later I was sitting on the couch with a plate of something that tasted like comfort and victory. Sometimes the best recipes are the ones that rescue you when you need it most.
Choosing Your Cooking Method
Frying gives you the crispiest, most restaurant style texture, but it does require standing over hot oil and dealing with splatter. Baking is hands off and uses less oil, though the wrappers can be a little less shatteringly crisp. Air frying is the middle ground, fast and crispy without the mess, and it has become my go to method on busy weeknights. Pick the method that fits your kitchen and your patience level that day.
Flavor Variations Worth Trying
If you want to dial up the heat, swap in pepper jack cheese or add a pinch of cayenne to the filling. For a milder version, use less buffalo sauce or reach for a mild wing sauce instead. I have also stirred in a handful of crumbled cooked bacon, which added a smoky richness that made everyone at the table go quiet for a minute. You can even use blue cheese crumbles instead of cheddar if you are a blue cheese loyalist.
Serving and Pairing Ideas
These egg rolls are perfect on their own, but I love putting out a spread of dipping sauces like extra buffalo, ranch, blue cheese, or even a drizzle of honey for people who like sweet and spicy. Celery and carrot sticks on the side bring that classic buffalo wing vibe and add a little crunch and freshness to the plate. They work as an appetizer, a snack, or honestly, dinner if you make enough of them.
- Serve them on a big platter with toothpicks for easy grabbing at parties.
- Pair with cold beer, iced tea, or lemonade to balance the heat.
- Leftovers reheat beautifully in the oven or air fryer, just avoid the microwave or they will go soggy.
Pin It Every time I pull a tray of these out of the oven or lift them from the oil, I get the same rush of satisfaction. They are crispy, creamy, spicy, and exactly what I want to eat when I am craving something indulgent and fun.
Recipe FAQs
- → Can I make these buffalo chicken egg rolls ahead of time?
Yes, assemble uncooked egg rolls and freeze them on a baking sheet before transferring to a freezer bag. Cook from frozen by adding 2-3 extra minutes to frying time or 5-7 minutes for baking/air frying.
- → What's the best way to get crispy egg rolls?
Frying creates the crispiest texture with golden exteriors. For lighter versions, air frying at 400°F for 8-10 minutes with a light oil spray yields excellent results. Baking works too, though slightly less crisp.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves significant prep time. Simply shred about 2 cups of meat, removing skin and bones, and mix with your other filling ingredients.
- → How do I prevent egg rolls from opening during cooking?
Seal edges thoroughly with water using your fingers to moisten the final corner. Fold tightly and roll snugly. Keep unrolled wrappers covered with a damp towel to prevent drying and cracking.
- → What dipping sauces pair well with these egg rolls?
Extra buffalo sauce, ranch dressing, or blue cheese dressing create classic flavor combinations. For extra kick, try mixing hot sauce into your ranch. Celery and carrot sticks make traditional crunchy sides.
- → Can I bake these instead of frying?
Yes, baking at 425°F for 15-20 minutes with a light coating of cooking spray produces crispy results. Flip halfway through cooking for even browning. Texture will be slightly less crispy than fried but still delicious.