Buffalo Chicken Dip Egg Rolls (Print Version)

Crispy wrappers filled with creamy buffalo chicken, melted cheddar, and zesty onions. Ideal for gatherings and game day snacking.

# What You'll Need:

→ Filling

01 - 2 cups shredded cooked chicken
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
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

# Method:

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.
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 Advice:

01 -
  • Every bite gives you that satisfying crunch followed by a hit of creamy, spicy buffalo flavor that feels like a party in your mouth.
  • You can fry, bake, or air fry them depending on your mood or how much oil you feel like dealing with that day.
  • They freeze beautifully, so you can pull out a few whenever a craving strikes or surprise guests show up unannounced.
02 -
  • If your egg roll wrappers are drying out and cracking, cover the stack with a damp paper towel while you work through them one by one.
  • Do not overfill the wrappers or they will burst open during cooking, leaking cheesy filling everywhere and leaving you with a mess instead of a snack.
  • If frying, make sure the oil is hot enough before you add the egg rolls or they will absorb oil and turn greasy instead of crisp.
03 -
  • Use a candy thermometer to monitor your frying oil temperature so the egg rolls cook evenly without burning or turning pale and greasy.
  • If you want extra cheese pull, add a small cube of mozzarella or pepper jack inside each egg roll before sealing them up.
  • Brushing the tops with a tiny bit of melted butter before baking gives them a richer color and flavor that makes them look bakery perfect.
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