Buffalo Chicken Dip Egg Rolls (Print view)

Crispy wrappers filled with spicy buffalo chicken and cream cheese filling. Ideal for parties and game day gatherings.

# Ingredient List:

→ Filling

01 - 2 cups shredded cooked chicken, preferably rotisserie
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
04 - 1/4 cup ranch 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, or cooking spray for baking and air frying

# How-To Steps:

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

# Expert Suggestions:

01 -
  • Every bite stays intact, no more broken chips or dip sliding off onto your plate.
  • You can make a big batch, freeze half, and pull out crispy snacks whenever friends show up unannounced.
  • The creamy, spicy filling gets sealed inside a shatteringly crisp wrapper that's impossible to resist.
  • They work for any crowd: fry them for game day, bake them for a weeknight treat, or air fry when you want less mess.
02 -
  • If your cream cheese is cold, the filling will be lumpy and hard to spread, always let it soften at room temperature first.
  • Don't overfill the wrappers or they'll burst open during cooking, leaving you with a mess and wasted filling.
  • Seal the edges with water, not too much or the wrapper gets soggy and won't crisp up properly.
  • When frying, keep the oil at a steady 350°F, too hot and the outside burns before the inside heats through, too cool and they turn greasy.
03 -
  • Use rotisserie chicken and you'll cut your prep time in half, plus the seasoning is already built in.
  • Substitute pepper jack or Monterey Jack for cheddar if you want a creamier melt with a little kick.
  • Roll the egg rolls tightly, loose rolls let oil seep in and turn soggy instead of crisp.
  • Always have a little extra filling left over, it's perfect for spreading on crackers or stuffing into a quesadilla the next day.
Go back