Buffalo Chicken Dip Egg Rolls

My sister showed up to my place one Sunday with a container of leftover buffalo chicken dip and a pack of egg roll wrappers, claiming she had a genius idea. I was skeptical until I bit into the first one, still too hot, cheese stretching between my fingers. The crunch gave way to that creamy, spicy filling, and I understood immediately why she looked so smug. We ended up making another batch that night, standing around the stove, dipping them into ranch and talking until the oil cooled.

I brought a tray of these to a game day gathering once, still warm from the oven. They were gone in minutes, and I spent the rest of the afternoon fielding texts asking when I was making them again. One friend admitted she ate four in a row and had zero regrets. That batch taught me to always double the recipe, because no matter how many you think youll need, its never enough.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, it saves time and adds flavor, just pull the meat and youre halfway done.
• Cream cheese: Softened cream cheese blends smoothly into the filling, creating that rich, creamy base that holds everything together.
• Buffalo sauce: This is where the heat lives, start with a third of a cup and taste as you go, you can always add more but you cant take it back.
• Ranch or blue cheese dressing: It cools down the spice and adds tang, pick whichever one you reach for when eating wings.
• Shredded cheddar cheese: Cheddar melts beautifully and brings a sharp, familiar comfort to every bite.
• Green onions: Finely chopped green onions add a fresh, mild bite that brightens up the richness.
• Egg roll wrappers: These thin wrappers crisp up perfectly whether you fry, bake, or air fry them.
• Water: Just a small bowl for sealing the edges, a damp fingertip is all you need.
• Vegetable or canola oil: For frying, you want something neutral with a high smoke point.
• Cooking spray: A light mist before baking or air frying helps them turn golden and crisp without deep frying.

Instructions

Mix the filling:

In a large bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions. Stir until everything is creamy and evenly mixed, with no pockets of plain cream cheese.

Fill the wrappers:

Lay one egg roll wrapper on a clean surface, corner pointing toward you, and spoon 2 to 3 tablespoons of filling into the center. Dont overfill or theyll burst when you cook them.

Roll them up:

Fold the bottom corner over the filling, then fold in the side corners like an envelope. Roll tightly away from you, moisten the top corner with a little water, and press to seal.

Fry them:

Heat about 2 inches of oil in a deep skillet to 350°F, then fry the egg rolls in batches for 3 to 4 minutes per side until theyre golden brown and crispy. Drain them on paper towels.

Bake them:

Preheat your oven to 425°F, arrange the egg rolls on a parchment lined baking sheet, spray lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway. Theyll come out golden and crisp.

Air fry them:

Preheat the air fryer to 400°F, place the egg rolls in a single layer, spray with cooking spray, and cook for 8 to 10 minutes, turning once. Theyll be perfectly crispy with way less oil.

Cool and serve:

Let them rest for about 5 minutes so the filling sets a bit and you dont burn your tongue. Serve with extra buffalo sauce, ranch, or blue cheese dressing on the side.

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The first time I made these for my neighbors potluck, I watched a kid who claimed he hated spicy food eat three of them without blinking. His mom looked at me like Id performed magic. That moment reminded me that the right texture and flavor can win over anyone, even the pickiest eaters, and that crispy, cheesy shell does most of the convincing.

Choosing Your Cooking Method

Frying gives you the crispiest, most indulgent result, with that deep golden color and serious crunch. Baking is hands off and less messy, perfect for making a big batch without standing over hot oil. Air frying splits the difference, giving you crispy results with barely any oil and faster cook time. I usually fry a few for myself and bake or air fry the rest for a crowd, that way I get my fix and everyone else gets a lighter version.

Make Ahead and Storage Tips

You can roll these up hours ahead and keep them covered in the fridge until youre ready to cook. If youre freezing them, arrange the uncooked egg rolls on a baking sheet and freeze until solid, then transfer to a freezer bag where theyll keep for up to three months. Cook them straight from the freezer, just add a couple extra minutes to the cook time. Leftover cooked egg rolls reheat well in the oven or air fryer, though theyre never quite as crispy as fresh.

Serving Suggestions and Variations

These are perfect alongside celery and carrot sticks, which add a cool, crunchy contrast to the heat. I like putting out little bowls of extra buffalo sauce, ranch, and blue cheese dressing so everyone can dip however they want. If you want to switch things up, try using pepper jack cheese for extra kick, or swap in Monterey Jack for a milder flavor.

• Serve them with a cold beer or iced tea to balance the spice.
• For a milder version, use mild wing sauce or cut back on the buffalo sauce.
• Sprinkle chopped fresh parsley or cilantro over the top for a pop of color and freshness.

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These egg rolls have become my go to whenever I need to impress without stressing, and they never let me down. Whether youre feeding a crowd or just treating yourself on a quiet night, theyre worth every crispy, cheesy bite.

Recipe FAQs

→ Can I make these buffalo chicken egg rolls ahead of time?

Yes, assemble the egg rolls up to 24 hours before cooking and store them covered in the refrigerator. You can also freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 extra minutes to the cooking time.

→ What's the best way to get crispy egg rolls?

Frying gives the crispiest results, but baking at 425°F with a light coating of cooking spray yields excellent crunch. Air frying at 400°F also produces nicely browned, crispy exteriors. Whichever method you choose, avoid overcrowding the pan or basket to ensure even cooking and maximum crispiness.

→ Can I use store-bought rotisserie chicken?

Rotisserie chicken works perfectly for this recipe. One store-bought rotisserie chicken typically provides enough meat for 2 cups of shredded chicken. The pre-seasoned meat adds extra depth of flavor to the filling. Just shred it finely and remove any skin or large fat pieces before mixing with the other ingredients.

→ How do I prevent egg rolls from opening during cooking?

Seal the final corner with a small amount of water using your finger or a pastry brush. Press firmly to ensure the wrapper sticks to itself. Don't overfill the egg rolls—2-3 tablespoons of filling is ideal. Overstuffing creates pressure that can cause the seams to burst while cooking.

→ What dipping sauces pair well with these egg rolls?

Extra buffalo sauce is classic for heat lovers. Ranch or blue cheese dressing complement the spicy filling perfectly. For variety, try honey mustard, garlic aioli, or even a sriracha-mayo blend. The traditional celery and carrot sticks make excellent fresh accompaniments alongside these crispy appetizers.

→ Can I bake these instead of frying?

Absolutely. Preheat your oven to 425°F and place the egg rolls on a parchment-lined baking sheet. Lightly spray with cooking spray for even browning. Bake for 15-20 minutes, flipping halfway through, until golden and crispy. The baked version is lighter but still delivers satisfying crunch.