Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken, cream cheese, and cheddar for the ultimate party appetizer.

# What You'll Need:

→ Filling

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

# Directions:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped green onions. Mix until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold the side corners inward, and 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 through, 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 - Allow egg rolls to cool for 5 minutes before serving. Serve with additional buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Hints:

01 -
  • Every bite delivers that addictive combo of creamy buffalo heat and a shatteringly crisp shell.
  • Theyre handheld, mess free, and vanish faster than any platter of wings ever could.
  • You can fry, bake, or air fry them depending on your mood and your kitchen setup.
  • They freeze beautifully, so you can pull out a few whenever a craving or surprise guest shows up.
02 -
  • Do not overfill the wrappers or they will split open in the oil and make a mess you will regret.
  • Make sure your oil is hot enough before frying, if it is too cool the egg rolls absorb grease and turn soggy instead of crispy.
  • If baking or air frying, do not skip the cooking spray or they will stay pale and leathery instead of browning properly.
  • You can freeze uncooked egg rolls on a tray, then transfer them to a freezer bag and cook them straight from frozen by adding a few extra minutes.
03 -
  • Press the filling down gently as you roll so there are no air pockets that can cause uneven cooking or bursting.
  • Keep a damp towel over your unused wrappers so they do not dry out and crack while you are working.
  • If you are frying, do not walk away from the stove, egg rolls can go from golden to burnt in less than a minute.
  • For extra insurance against leaks, double seal the edges by brushing water along the entire seam before rolling.
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