Buffalo Chicken Dip Egg Rolls (Printable Copy)

Crispy wrappers filled with spicy buffalo chicken, cream cheese, and melted cheddar. Ultimate party appetizer.

# What You Need:

→ Filling

01 - 2 cups shredded cooked chicken, such as rotisserie
02 - 4 ounces cream cheese, softened
03 - 1/3 cup buffalo sauce, adjusted 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 for sealing

→ Cooking

09 - Vegetable or canola oil for frying
10 - Cooking spray for baking or air frying

# How to Make:

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 throughout.
02 - Lay an egg roll wrapper on a clean work surface with a 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 securely. 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. Transfer to paper towels to drain.
04 - Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet and 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, lightly spray with cooking spray, and air fry for 8 to 10 minutes, turning once, 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 Advice:

01 -
  • Every bite delivers that addictive combination of creamy, spicy, and crunchy all at once.
  • You can prep a whole batch in advance and freeze them so surprise guests never catch you off guard.
  • They work beautifully whether you fry, bake, or air fry, so you can match your mood or your equipment.
  • Leftovers reheat so well that you might find yourself hiding a few in the back of the fridge for tomorrow.
02 -
  • Always test your oil temperature with a small piece of wrapper before frying the whole batch, because too-cool oil makes them greasy and too-hot oil burns the outside before the inside heats through.
  • Don't skip the water seal on the corner or you'll end up with filling leaking out and wrappers unraveling in the oil, which I learned the messy way during my second attempt.
  • If you're freezing uncooked egg rolls, freeze them in a single layer on a tray first, then transfer to a freezer bag so they don't stick together.
03 -
  • Keep your egg roll wrappers covered with a damp towel while you work so they stay pliable and don't crack when you fold them.
  • Use a candy or deep-fry thermometer to monitor your oil temperature because guessing leads to soggy or burnt results.
  • Don't crowd the pan when frying or the temperature will drop and your egg rolls will absorb too much oil instead of crisping up.
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