Buffalo Chicken Dip Egg Rolls (Printable Version)

Crispy wrappers filled with spicy buffalo chicken and creamy cheese for the ultimate party appetizer.

# Ingredient List:

→ Filling

01 - 2 cups shredded cooked chicken
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
10 - Cooking spray for baking or air frying

# How to Prepare:

01 - In a large mixing bowl, combine shredded chicken, 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 in, 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 gives you that creamy buffalo dip you love, but with a satisfying crunch that makes it feel like a whole new snack.
  • They're surprisingly easy to prep ahead and freeze, so you can pull them out whenever you need a crowd pleaser without any stress.
  • You get to choose your cooking method, whether you want the deep fried indulgence or a lighter baked version that still crisps up beautifully.
  • The mix of tangy buffalo sauce, creamy ranch, and melted cheddar hits all the right flavor notes without being too heavy.
02 -
  • Don't skip sealing the edges with water, or the filling will leak out during cooking and you'll end up with a mess instead of a crispy roll.
  • If you're frying, use a thermometer to check the oil temperature because too hot and the outside burns before the inside heats through, too cool and they absorb too much oil and get soggy.
  • Let the cream cheese soften completely before mixing or you'll have lumps in your filling that won't blend in no matter how much you stir.
03 -
  • Keep a damp towel over your stack of egg roll wrappers while you work, because they dry out fast and will crack when you try to roll them.
  • Don't overfill the wrappers, it's tempting to stuff them full, but less filling means easier rolling and fewer blowouts in the pan.
  • If you're baking or air frying, flip them halfway through so both sides get evenly crispy and golden.
  • Use rotisserie chicken from the store to save time, and shred it by hand for better texture than chopped chicken.
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