Buffalo Chicken Dip Egg Rolls

One Sunday afternoon, I watched my brother stack buffalo chicken dip onto tortilla chips until they crumbled under the weight. He looked at me and said, "Why isn't this wrapped in something stronger?" That question stuck with me all week. The following weekend, I bought a pack of egg roll wrappers and turned that messy, beloved dip into golden, hand-held bites that didn't fall apart. My kitchen smelled like a sports bar, and I couldn't stop eating them straight off the cooling rack.

I brought these to a potluck where everyone else made the usual suspects: seven layer dip, wings, sliders. My tray emptied in minutes, and three people asked if I'd brought more in the car. One friend admitted she ate four before realizing she'd skipped the main dishes entirely. That night, I wrote down the recipe on a napkin for two different people, and it felt better than any compliment I'd ever gotten on a dessert.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, already seasoned and tender, saving you from poaching or roasting from scratch.
• Cream cheese, softened: Let it sit on the counter for 20 minutes so it blends smoothly without lumps that make rolling difficult.
• Buffalo sauce: The soul of this recipe, start with a third cup and taste as you go, some brands are vinegar forward, others are pure heat.
• Ranch or blue cheese dressing: This cools down the buffalo fire and adds a creamy tang that makes the filling taste like the real dip.
• Shredded cheddar cheese: Sharp cheddar melts beautifully and adds a salty bite that balances the spice.
• Green onions: Finely chopped, they bring a fresh, mild sharpness that cuts through all the richness.
• Egg roll wrappers: Thin, sturdy, and perfectly sized to hold a generous amount of filling without tearing.
• Vegetable or canola oil: For frying, these neutral oils can handle high heat without smoking or adding flavor.
• Cooking spray: A light coat helps baked or air fried wrappers crisp up without drying out.

Instructions

Mix the filling:

Combine chicken, cream cheese, buffalo sauce, dressing, cheddar, and green onions in a large bowl. Stir until everything is evenly coated and the mixture looks creamy, not separated.

Prep your workspace:

Lay out an egg roll wrapper with one corner pointing toward you, like a diamond. Keep a damp towel over the unused wrappers so they don't dry out and crack.

Fill and fold:

Spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner over it. Tuck in the side corners and roll tightly away from you, sealing the top corner with a dab of water.

Fry until golden:

Heat 2 inches of oil to 350°F in a deep skillet. Fry egg rolls in batches for 3 to 4 minutes per side until deep golden and crisp, then drain on paper towels.

Bake for less oil:

Arrange on a parchment lined baking sheet, spray lightly, and bake at 425°F for 15 to 20 minutes, flipping halfway. They'll be golden and crispy with far less mess.

Air fry for speed:

Preheat your air fryer to 400°F, arrange egg rolls in a single layer, spray lightly, and cook 8 to 10 minutes, turning once. They come out evenly crisp in half the time.

Cool and serve:

Let them rest for 5 minutes so the filling sets slightly and you don't burn your tongue. Serve with extra buffalo sauce, ranch, or blue cheese for dipping.

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The first time I made these for a birthday party, I set them on the table still warm and watched people hesitate, unsure what they were. One brave guest took a bite, eyes widened, and suddenly everyone swarmed the platter. By the end of the night, someone had nicknamed them "crack rolls," and I had to promise I'd bring them to every gathering from then on.

Freezing and Reheating

I always make a double batch now because uncooked egg rolls freeze beautifully. Lay them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. When you're ready, cook them straight from frozen, adding a few extra minutes to whatever method you choose. The filling stays creamy, the wrapper crisps up just the same, and you'll feel like a genius for planning ahead.

Customizing the Heat

Buffalo sauce varies wildly from brand to brand, some are tangy and mild, others are volcanic. Start with a quarter cup, taste the filling, then add more if you want. For a milder version, swap in mild wing sauce or mix half buffalo with extra ranch. If you love heat, add a pinch of cayenne or a few dashes of hot sauce directly into the cream cheese.

Serving Suggestions

These egg rolls shine with classic buffalo dip sides: celery and carrot sticks for crunch, extra ranch or blue cheese for cooling down the heat. I also like setting out a small bowl of pickled jalapeños for anyone who wants to double down on spice.

• Serve them on a platter lined with parchment so they don't get soggy from steam.
• Keep a stack of napkins nearby, they're messy in the best way.
• If you're feeding a crowd, set out multiple dipping sauces so everyone can customize their experience.

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Once you pull that first golden egg roll from the oil or oven, the smell alone will make everyone in the house appear in the kitchen. Don't be surprised if they disappear faster than you can make them.

Recipe FAQs

→ Can I make these buffalo chicken egg rolls ahead of time?

Yes! Assemble the egg rolls and freeze them uncooked on a baking sheet. Once frozen, transfer to a freezer bag for storage. Cook from frozen by adding 2-3 minutes to frying or baking time. The filling stays fresh for up to 3 months in the freezer.

→ What's the best way to get crispy egg rolls without deep frying?

Air frying creates the closest texture to deep frying with significantly less oil. Spray the rolls lightly with cooking spray and air fry at 400°F for 8-10 minutes, turning once. For baking, increase the temperature to 425°F and flip halfway through cooking for even browning.

→ Can I adjust the spice level in these egg rolls?

Absolutely. Start with 1/4 cup of buffalo sauce for mild flavor, or increase to 1/2 cup for extra heat. Using mild wing sauce instead of traditional buffalo sauce also reduces spice while maintaining flavor. The ranch or blue cheese dressing helps balance the heat.

→ What dipping sauces work best with buffalo chicken egg rolls?

Classic options include extra buffalo sauce for heat lovers, ranch dressing for creaminess, or blue cheese dressing for traditional buffalo wing flavor. For something different, try garlic aioli or a sour cream and chive dip. Celery and carrot sticks make perfect fresh accompaniments.

→ How do I prevent egg rolls from getting soggy?

Ensure the filling isn't too wet by draining any excess liquid from the chicken and using softened cream cheese at room temperature. Roll tightly and seal edges well with water. When frying, maintain oil temperature at 350°F—lower heat causes grease absorption. Drain cooked rolls on paper towels immediately.

→ Can I use store-bought buffalo chicken dip instead of making the filling?

Yes, pre-made buffalo chicken dip works as a time-saving shortcut. However, you may need to add extra shredded chicken or cheddar cheese to achieve the right consistency for rolling. The dip should be thick enough to hold its shape inside the wrapper without leaking during cooking.