Buffalo Chicken Dip Egg Rolls (Printable Version)

Crispy wrappers stuffed with spicy buffalo chicken, cream cheese, and cheddar. Ideal party appetizer.

# What You'll Need:

→ Filling

01 - 2 cups shredded cooked chicken, such as rotisserie
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
04 - 1/4 cup ranch 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, or cooking spray for baking and air frying

# Cooking Steps:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Mix until creamy and evenly incorporated.
02 - Lay egg roll wrapper on clean surface with a corner pointing toward you. Place 2 to 3 tablespoons of filling in center. Fold bottom corner over filling, fold side corners in, then roll tightly away from you. Moisten top corner with water and seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in 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 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 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 delivers that addictive contrast between crispy wrapper and molten, tangy filling.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • They disappear faster than any other appetizer at parties, and people always ask for the recipe.
  • Theyre easy to prep ahead and freeze, so you can pull off impressive snacks with almost no notice.
02 -
  • Make sure your cream cheese is fully softened before mixing, or youll end up with lumps that refuse to blend in.
  • Dont skip sealing the edges with water, a dry edge will pop open in the oil and leak filling everywhere.
  • If youre frying, keep the oil temperature steady around 350°F, too hot and theyll burn outside while staying cold inside.
  • Freezing uncooked egg rolls works beautifully, just lay them on a tray until solid, then bag them and cook from frozen when you need them.
03 -
  • Keep a damp towel over your unused wrappers while you work, they dry out fast and become impossible to seal.
  • If your filling seems too loose, stir in a little extra shredded cheese to thicken it up and prevent leaks.
  • Let fried egg rolls drain on a wire rack instead of paper towels if you want them to stay extra crispy on all sides.
  • Taste your filling before you start rolling, its way easier to adjust the spice level now than after theyre sealed up.
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