Pin It My friend Sarah brought a tray of these to a Super Bowl party three years ago, and I watched them vanish in under ten minutes. People were hovering near the platter, waiting for the next batch to come out of the fryer. I cornered her in the kitchen and demanded the recipe, and she laughed and said it was just buffalo chicken dip rolled up in egg roll wrappers. Sometimes the best ideas are that simple.
The first time I made these for my own game day gathering, I doubled the recipe and still ran out. My brother ate four in a row, then asked if I had more hidden in the kitchen. Now I always make extra and stash a few in the freezer for emergencies, because once people know you can make these, they start requesting them for every occasion.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here, it is already seasoned and saves you from cooking and shredding from scratch.
- Cream cheese: Let it soften on the counter for at least 30 minutes so it mixes smoothly without lumps.
- Buffalo sauce: Start with a third of a cup and taste the filling, you can always add more heat but you cannot take it away.
- Ranch or blue cheese dressing: Ranch is milder and crowd pleasing, blue cheese is tangy and traditional, pick whichever your people prefer.
- Shredded cheddar cheese: It melts beautifully and adds a sharp, creamy layer to the filling.
- Green onions: They bring a fresh, mild bite that cuts through the richness.
- Egg roll wrappers: Keep them covered with a damp towel while you work so they do not dry out and crack.
- Water: Just a small bowl to seal the edges, do not skip this or they will come apart in the oil.
- Vegetable or canola oil: For frying, you need enough to get at least two inches deep in your pan.
- Cooking spray: If you are baking or air frying, a light coat helps them crisp up and turn golden.
Instructions
- Mix the filling:
- Combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions in a large bowl. Stir everything together until it is creamy and every bite has a little bit of everything.
- Fill the wrappers:
- Lay one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon two to three tablespoons of filling into the center, do not overfill or it will burst when you fry it.
- Roll them up:
- Fold the bottom corner over the filling, then fold in the side corners like you are wrapping a little present. Roll it tightly away from you, dab a little water on the top corner, and press to seal.
- Fry until golden:
- Heat about two inches of oil in a deep skillet to 350 degrees F. Fry the egg rolls in batches for three to four minutes per side, flipping once, until they are deep golden brown and crispy all over.
- Bake if you prefer:
- Preheat your oven to 425 degrees F, arrange the egg rolls on a parchment lined baking sheet, spray them lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They will not be quite as crispy as fried, but they are still delicious and a lot less messy.
- Air fry for speed:
- Set your air fryer to 400 degrees F, arrange the egg rolls in a single layer without crowding, spray them lightly, and cook for eight to ten minutes, turning once halfway. They come out beautifully crisp and golden with almost no oil.
- Let them rest:
- Let the egg rolls cool for about five minutes before serving so the filling sets up a little and does not burn anyone. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.
Pin It I made a batch of these for my niece is birthday party last spring, thinking the kids would ignore them and go for the pizza. Instead, they lined up and asked for seconds, and one of the moms texted me later asking for the recipe. It turns out crispy, cheesy, and a little bit spicy works for just about everyone, no matter their age.
How to Store and Reheat
Cooked egg rolls keep in the fridge for up to three days in an airtight container. Reheat them in a 375 degree F oven or air fryer for five to seven minutes to bring back the crispness, the microwave will make them soggy. If you froze them uncooked, do not thaw them first, just cook them straight from the freezer and add a few extra minutes to the cooking time.
Flavor Twists
You can swap the cheddar for pepper jack if you want extra heat, or use Monterey Jack for a milder, creamier filling. I have also added crumbled bacon to the mix, and it was a huge hit. If you want to tone down the spice, use mild wing sauce or cut the buffalo sauce in half and add a little extra ranch.
Serving Suggestions
These are perfect on their own, but I like to serve them with celery sticks and carrot sticks on the side for a classic buffalo wing vibe. A cold beer or a fizzy lemonade pairs beautifully, and if you are feeding a crowd, set out a few dipping sauces so everyone can customize their experience.
- Serve with extra buffalo sauce, ranch, and blue cheese dressing for dipping.
- Add a side of celery and carrot sticks for crunch and freshness.
- Pair with cold drinks like beer, iced tea, or lemonade to balance the spice.
Pin It These egg rolls have become my secret weapon for any gathering where I want to impress without spending all day in the kitchen. Once you make them, you will understand why people ask for the recipe before they even finish their first bite.
Recipe Q&A
- → Can I make these buffalo chicken egg rolls ahead of time?
Yes, you can assemble uncooked egg rolls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag for storage. Cook directly from frozen, adding a few extra minutes to the cooking time.
- → What's the best way to cook these egg rolls?
Frying gives the crispiest texture, but baking and air frying both work well. Frying takes 3-4 minutes per side at 350°F. Baking requires 15-20 minutes at 425°F. Air frying takes 8-10 minutes at 400°F. Choose based on your preference and equipment.
- → Can I make these buffalo chicken egg rolls less spicy?
Reduce the buffalo sauce amount or substitute with mild wing sauce. You can also increase the ranch dressing slightly to balance the heat. The spice level is easily adjustable to your taste preferences.
- → What type of chicken works best for the filling?
Rotisserie chicken is ideal for convenience and flavor. Leftover cooked chicken breasts or thighs work perfectly too. Just shred it finely so it mixes evenly with the cream cheese and sauces.
- → How do I prevent egg rolls from getting soggy?
Don't overfill the wrappers—2-3 tablespoons is plenty. Seal edges tightly with water. Fry at the proper temperature (350°F) and drain on paper towels immediately. For baking or air frying, a light coat of cooking spray helps achieve crispiness.
- → What dipping sauces pair well with these egg rolls?
Extra buffalo sauce is classic for heat lovers. Ranch or blue cheese dressing provides cool contrast. A sour cream and chive dip also works beautifully. Celery and carrot sticks make traditional fresh accompaniments.