Buffalo Chicken Dip Egg Rolls

My friend showed up to my Super Bowl party with a casserole dish of buffalo chicken dip and a bag of tortilla chips, and by halftime, people were scraping the edges with their fingers. I stared at that empty dish and thought: what if I could make this portable? The next week, I bought egg roll wrappers on a whim and stuffed them with the same creamy, spicy filling. When I pulled the first golden roll from the oil, still crackling and too hot to bite, I knew I'd never go back to the dip alone.

I brought these to a potluck once, still warm in a foil-lined basket, and watched a guy eat four in a row without saying a word. His wife finally nudged him and he looked up, wiping his mouth, and asked if I'd teach her how to make them. I realized then that this wasn't just a snack, it was the kind of thing people remember and text you about weeks later.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, already seasoned and moist, saving you from poaching or grilling from scratch.
• Cream cheese, softened: Let it sit on the counter for 30 minutes so it blends smoothly without lumps that ruin the creamy texture.
• Buffalo sauce: Use your favorite brand, but taste as you go because some are vinegary and sharp while others are buttery and mild.
• Ranch or blue cheese dressing: Ranch keeps it mellow and crowd friendly, blue cheese adds a sharp funk that buffalo purists will love.
• Shredded cheddar cheese: Sharp cheddar melts beautifully and adds a tangy richness that balances the heat.
• Green onions: Finely chop them so they distribute evenly and add little bursts of fresh bite throughout the filling.
• Egg roll wrappers: Keep them covered with a damp towel while you work or they dry out and crack when you try to roll them.
• Vegetable or canola oil: Use enough to submerge half the egg roll so it fries evenly and crisps up on all sides.
• Cooking spray: A light mist before baking or air frying gives you that golden color without the oil bath.

Instructions

Mix the filling:

In a large bowl, stir together the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions until everything is creamy and evenly coated. Taste it now, because this is your last chance to adjust the heat or tang before it goes into the wrappers.

Fill the wrappers:

Lay one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon 2 to 3 tablespoons of filling into the center, being careful not to overfill or it will burst during cooking.

Roll them up:

Fold the bottom corner over the filling, then fold in the left and right corners like you're wrapping a tiny burrito. Roll tightly away from you, pressing gently to squeeze out any air pockets, then dab the top corner with water and press to seal.

Fry until golden:

Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F. Slide in 2 or 3 egg rolls at a time and fry for 3 to 4 minutes per side, until they turn a deep golden brown and sound hollow when you tap them with tongs.

Bake if you prefer:

Preheat your oven to 425°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 won't be quite as crispy as fried, but they're still delicious and a little less messy.

Air fry for speed:

Set your air fryer to 400°F, arrange the egg rolls in a single layer, spray them lightly, and cook for 8 to 10 minutes, turning once. The air fryer gets them crispy fast and uses almost no oil.

Cool and serve:

Let the egg rolls rest for 5 minutes on a rack or paper towels so the filling sets and you don't burn your tongue. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

Save to Pinterest

One night, my sister and I made a double batch of these while catching up after months apart. We stood at the stove, frying and talking, and she said they tasted like the kind of food that makes you feel at home no matter whose kitchen you're in. I've thought about that every time I've made them since.

How to Store and Reheat

If you have leftovers, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in a 375°F oven or air fryer for 5 to 7 minutes to bring back the crispness, because the microwave will turn them soggy. You can also freeze uncooked egg rolls on a baking sheet, then transfer them to a freezer bag once they're solid, and fry or bake them straight from frozen, adding a few extra minutes to the cook time.

Swaps and Substitutions

If you want to dial down the heat, use mild buffalo sauce or mix in a little extra ranch to mellow it out. Pepper jack or Monterey Jack cheese work beautifully in place of cheddar if you want a creamier, milder flavor. You can also swap the chicken for shredded turkey, or even make a vegetarian version with mashed white beans and extra cheese, though the texture will be softer.

Serving Suggestions

These egg rolls are perfect on their own, but I like to serve them with celery and carrot sticks on the side for crunch and freshness. A little bowl of extra buffalo sauce and another of ranch or blue cheese dressing turns them into a full appetizer spread. They're also great alongside wings, sliders, or a big green salad if you're feeding a crowd.

• Set out a variety of dipping sauces like honey mustard, sriracha mayo, or garlic aioli for people to experiment.
• Garnish the platter with fresh parsley or a sprinkle of crumbled blue cheese for a restaurant style presentation.
• Serve them warm, not hot, so the flavors open up and the cheese gets gooey without burning anyone's mouth.

Save to Pinterest

Every time I make these, I remember that empty dip dish at my party and feel glad I took the risk to try something new. They've become the thing I bring when I want to show up with something people will actually fight over.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble uncooked egg rolls and freeze them on a baking sheet before transferring to freezer bags. Cook from frozen, adding 2-3 extra minutes to fry or bake time.

→ What's the best way to cook these egg rolls?

Frying creates the crispiest texture with golden exterior, but baking and air frying work well too. Air frying at 400°F for 8-10 minutes yields great results with less oil.

→ Can I use rotisserie chicken?

Rotisserie chicken works perfectly and saves prep time. Simply shred about 2 cups of meat, discarding skin and bones for the best texture.

→ How spicy are these buffalo chicken egg rolls?

The spice level depends on your buffalo sauce choice. Use mild wing sauce for less heat, or increase to ½ cup hot buffalo sauce for extra kick.

→ What dipping sauces work best?

Classic pairings include extra buffalo sauce, creamy ranch dressing, or tangy blue cheese dip. Celery and carrot sticks make perfect fresh accompaniments.

→ Can I bake these instead of frying?

Absolutely. Bake at 425°F for 15-20 minutes on parchment paper, flipping halfway through. Lightly spray with oil for better crisping.