Buffalo Chicken Dip Egg Rolls (Printer Version)

Crunchy wrappers filled with spicy buffalo chicken and melted cheese 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, 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, as needed for sealing

→ Cooking

09 - Vegetable or canola oil for frying, approximately 4 cups
10 - Cooking spray for baking or air frying

# How to Prepare:

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 work 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. Roll tightly away from you. Moisten the top corner with water and seal firmly. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in a deep skillet to 350°F. Working in batches, fry egg rolls 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 for 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 without overlapping. Spray lightly with cooking spray. Air fry for 8 to 10 minutes, turning once halfway through, until crisp.
06 - Allow egg rolls to cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Suggestions:

01 -
  • Every bite gives you that addictive buffalo tang wrapped in a shatteringly crisp shell, no chip required.
  • You can make a dozen in advance, freeze them, and fry them straight from the freezer when guests arrive unannounced.
  • They taste like the best part of game day, but you can eat them with one hand while standing in the kitchen.
  • The creamy cheddar and tangy ranch cool down the buffalo heat just enough to keep you reaching for another.
02 -
  • If you overfill the wrappers, the filling will leak out during cooking and make a mess in your oil or oven, so start with less than you think you need.
  • Always seal the final corner with water, not just pressure, or the egg rolls will unravel halfway through frying and you'll be left with a sad, open wrapper floating in oil.
  • Don't skip the resting time after cooking, the filling is molten hot and needs a few minutes to firm up so it doesn't drip everywhere when you bite in.
03 -
  • Keep a damp kitchen towel over your stack of egg roll wrappers while you work, or the edges will dry out and crack before you can roll them.
  • Fry a test egg roll first to check the oil temperature and filling seasoning, because it's much easier to adjust before you commit to the whole batch.
  • Use a candy or instant read thermometer to keep your oil at a steady 350°F, too hot and the outside burns before the inside heats through, too cool and they soak up oil and turn greasy.
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