Buffalo Chicken Dip Egg Rolls (Printer-friendly)

Crispy wrappers filled with spicy buffalo chicken and melted cheese for a crowd-pleasing 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 preference
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 wrappers

→ Cooking

09 - Vegetable or canola oil for frying, or cooking spray for baking and air frying

# Steps:

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 thoroughly until the filling is creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with one 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, and roll tightly away from you. Moisten the top corner with water and seal. Repeat this process with remaining wrappers and filling.
03 - Heat 2 inches of oil in a deep skillet to 350°F. Working in batches to avoid overcrowding, fry egg rolls for 3 to 4 minutes per side until golden brown and crisp. Transfer to paper towels to drain excess oil.
04 - Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake for 15 to 20 minutes, flipping halfway through cooking, until golden and crispy.
05 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer without overlapping. Lightly spray with cooking spray. Air fry for 8 to 10 minutes, turning once halfway through, until crisp.
06 - Allow cooked egg rolls to cool for 5 minutes before serving. Serve with additional buffalo sauce, ranch dressing, or blue cheese dressing as accompaniments.

# Top Tips:

01 -
  • They combine two crowd favorites into one handheld, crispy package that disappears fast.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • The filling is creamy, tangy, and just spicy enough to keep people coming back.
  • They freeze beautifully, so you can make a big batch and pull out a few whenever you need a quick snack.
02 -
  • Do not overfill the wrappers or they will split open in the oil and make a mess.
  • Keep a damp towel over the wrappers while you work, they dry out fast and become impossible to seal.
  • If you are frying, use a thermometer to keep the oil at 350 degrees F, too hot and they burn before the filling heats through, too cool and they get greasy.
  • You can freeze uncooked egg rolls on a tray, then transfer them to a freezer bag and cook them straight from frozen, just add a couple extra minutes to the cook time.
03 -
  • Use a thermometer when frying to keep the oil at a steady 350 degrees F for perfectly crispy egg rolls.
  • Seal the edges tightly with water or they will open up and leak filling into the oil.
  • Make a double batch and freeze half uncooked, then you will always have a quick appetizer ready to go.
  • Let them cool for a full five minutes before serving so the filling thickens up and does not burn anyone.
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