Buffalo Chicken Dip Egg Rolls

I was scrolling through game day appetizers when my cousin texted me a photo of her plate piled high with these crispy, oozing bundles. She called them "the only reason anyone showed up to my Super Bowl party." I laughed, but I also screen-shotted the image and headed straight to the kitchen. An hour later, my countertop was dusted with flour, my fingers were sticky with buffalo sauce, and I was pulling golden egg rolls from bubbling oil. I've been hooked ever since.

The first time I served these at a birthday cookout, I watched a friend bite into one and immediately close her eyes. She didn't say anything for a solid five seconds, just chewed slowly, then opened her eyes and said, "I need the recipe. Now." By the end of the night, the platter was empty and my phone had three new text threads asking for instructions. That's when I knew this recipe wasn't just good, it was the kind of good that makes people remember your parties.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here because it's already seasoned and tender, saving you time and adding a subtle roasted flavor that balances the tang of the buffalo sauce.
• Cream cheese, softened: This is what makes the filling luxuriously creamy instead of dry or crumbly, so let it sit on the counter for at least 20 minutes before you start mixing.
• Buffalo sauce: The soul of the recipe, bringing heat and vinegary brightness that cuts through all the richness, and you can dial it up or down depending on who you're feeding.
• Ranch or blue cheese dressing: A cooling, herby contrast that mellows the spice and adds a classic wing-dip vibe, and I've learned that ranch wins over crowds while blue cheese wins over purists.
• Shredded cheddar cheese: Melts beautifully inside the wrapper and adds a sharp, familiar comfort that makes every bite feel indulgent.
• Green onions, finely chopped: They provide little bursts of fresh, mild onion flavor and a pop of color that makes the filling look as good as it tastes.
• Egg roll wrappers: These thin, sturdy wrappers crisp up into that signature crackly shell, and keeping them covered with a damp towel while you work prevents them from drying out and tearing.
• Small bowl of water: Just a little moisture on your fingertip is all you need to seal each roll tightly so nothing leaks out during cooking.
• Vegetable or canola oil: High smoke point oils are essential for frying because they stay stable at 350 degrees F and give you that perfectly golden, non-greasy crust.
• Cooking spray: A light mist before baking or air frying helps the wrappers turn golden and crisp without the need for a full oil bath.

Instructions

Mix the filling:

In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Stir everything together until the mixture is creamy, evenly coated, and no streaks of cream cheese remain.

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 and seal:

Fold the bottom corner up over the filling, then fold in the left and right corners to create an envelope shape. Roll the wrapper tightly away from you, then dab a little water on the top corner and press to seal it shut.

Fry the egg rolls:

Heat about 2 inches of oil in a deep skillet or Dutch oven until it reaches 350 degrees F on a thermometer. Fry the egg rolls in batches, turning once, for 3 to 4 minutes per side until they're deep golden brown and crispy, then drain them on paper towels.

Bake the egg rolls:

Preheat your oven to 425 degrees F and arrange the egg rolls on a parchment-lined baking sheet. Spray them lightly with cooking spray, then bake for 15 to 20 minutes, flipping halfway through, until they're golden and crunchy.

Air fry the egg rolls:

Preheat your air fryer to 400 degrees F and place the egg rolls in a single layer in the basket. Spray lightly with cooking spray and air fry for 8 to 10 minutes, turning once, until they're crisp and bronzed.

Rest and serve:

Let the egg rolls cool for about 5 minutes so the filling sets slightly and you don't burn your tongue. Serve them warm with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

Save

One evening, I made a double batch and tucked half in the freezer, thinking I'd save them for later. Two weeks went by, and then my sister showed up unannounced with her book club friends. I pulled those frozen egg rolls straight into the air fryer, and 15 minutes later, I was the hero of the evening. That's when I realized this recipe isn't just about feeding people, it's about being ready for the moments that matter without breaking a sweat.

Choosing Your Cooking Method

Frying gives you the crispiest, most restaurant-style shell with a deep golden color and that satisfying crunch that echoes when you bite down. Baking is the hands-off, lower-fat option that still delivers great texture as long as you flip them halfway and don't skimp on the cooking spray. Air frying splits the difference, giving you fry-level crispness with barely any oil and almost no mess, which is why it's become my weeknight go-to. I've done all three methods multiple times, and honestly, they all work beautifully, so pick whichever fits your kitchen and your mood.

Make-Ahead and Storage Tips

You can assemble these egg rolls up to a day ahead, cover them tightly with plastic wrap, and refrigerate them until you're ready to cook. If you want to go further, freeze them uncooked on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to three months. When you're ready to cook from frozen, add a few extra minutes to the frying, baking, or air frying time and don't bother thawing them first. Cooked leftovers reheat beautifully in the oven or air fryer at 375 degrees F for about 5 minutes, crisping right back up like they're fresh.

Serving Suggestions and Variations

I love serving these with celery sticks and carrot sticks on the side because it feels like a full buffalo wing experience without the bones. You can swap the cheddar for pepper jack if you want extra heat, or use Monterey Jack for a milder, creamier melt. If you're feeding a crowd with mixed spice tolerance, make half the batch with less buffalo sauce and mark them with a toothpick so everyone stays happy.

• Try dipping them in honey for a sweet and spicy contrast that surprises everyone.
• Add a handful of crumbled cooked bacon to the filling for a smoky, salty twist.
• Serve them alongside a simple green salad to balance out all that richness.

Save

These egg rolls have become my secret weapon for turning any gathering into something people talk about long after the plates are cleared. I hope they bring as much joy to your table as they have to mine.

Common Questions

→ Can I make these ahead of time?

Yes! Assemble the egg rolls and freeze them uncooked on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to your preferred cooking method.

→ What's the best cooking method?

Frying produces the crispiest texture, but baking at 425°F or air frying at 400°F both yield excellent results with less oil. Lightly spray with cooking spray for even browning.

→ Can I make these less spicy?

Absolutely! Reduce the buffalo sauce to 2 tablespoons or use a mild wing sauce. You can also increase the ranch dressing to help balance the heat.

→ What type of chicken works best?

Rotisserie chicken is perfect for convenience—already cooked and seasoned. Leftover grilled, baked, or poached chicken breast also works beautifully.

→ How do I prevent soggy egg rolls?

Don't overfill the wrappers—2-3 tablespoons is ideal. Make sure your oil is at 350°F for frying, or your oven/air fryer is fully preheated. Let them cool slightly on a rack rather than paper towels.

→ Can I bake these instead of frying?

Yes! Bake at 425°F for 15-20 minutes on parchment paper, flipping halfway. Lightly coat with cooking spray before baking to help them brown and crisp up nicely.