Buffalo Chicken Dip Egg Rolls

My sister showed up one Sunday with a tray of these, still warm from her air fryer, and I ate four before I even asked what was in them. The crunch gave way to this creamy, tangy, spicy filling that tasted exactly like the buffalo chicken dip we always fought over at potlucks, but wrapped up in a handheld masterpiece. I made my own batch that week and haven't stopped since. They disappear faster than I can roll them, and honestly, I've started hiding a few in the back of the fridge before guests arrive. These egg rolls have ruined regular appetizers for me.

I brought these to a game day party last fall, and by halftime they were gone. Someone asked if I'd made them from scratch, and when I said yes, three people immediately wanted the recipe. One friend texted me two days later with a photo of her own batch, saying her husband had already requested them for his birthday. That's when I realized these weren't just another appetizer, they were the kind of recipe people actually remember and recreate. I've since made them for movie nights, holiday gatherings, and one very successful bribe to help a neighbor move furniture.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, it's already seasoned and saves you from poaching or roasting your own.
• Cream cheese, softened: Let it sit on the counter for 30 minutes so it blends smoothly without lumps, or you'll be fighting it with your spoon.
• Buffalo sauce: This is where the heat lives, start with a third of a cup and taste before adding more, especially if you're serving a crowd with mixed spice tolerance.
• Ranch dressing or blue cheese dressing: Ranch keeps it mellow and familiar, blue cheese adds a sharp tang that buffalo purists swear by.
• Shredded cheddar cheese: It melts into the filling and adds a slight stretch when you bite in, pepper jack works too if you want extra kick.
• Green onions: They give little pops of fresh flavor and color, plus they make the filling look less like beige mush.
• Egg roll wrappers: Keep them covered with a damp towel while you work or they dry out and crack, I learned that the hard way.
• Water: Just a small bowl for sealing the edges, don't skip this or your egg rolls will burst open in the oil.
• Vegetable or canola oil: For frying, you need enough to submerge at least half the egg roll so it cooks evenly and gets that deep golden crust.
• Cooking spray: A light mist before baking or air frying helps them crisp up without drowning in oil.

Instructions

Mix the filling:

Combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions in a large bowl. Stir until everything is creamy and well blended, with no big chunks of cream cheese hiding in the corners.

Lay out the wrapper:

Place one egg roll wrapper on a clean, dry surface with a corner pointing toward you like a diamond. Spoon 2 to 3 tablespoons of filling into the center, but don't overfill or it will ooze out when you roll.

Fold and roll:

Fold the bottom corner up over the filling, then fold in the left and right corners to form an envelope. Roll tightly away from you, tucking as you go, then dab a little water on the top corner and press to seal.

Fry option:

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350 degrees F. Fry the egg rolls in small batches for 3 to 4 minutes per side until they're deep golden brown and bubbling hot, then drain on paper towels.

Bake option:

Preheat your oven to 425 degrees F and line a baking sheet with parchment. Arrange the egg rolls seam side down, spray lightly with cooking spray, and bake for 15 to 20 minutes, flipping them halfway through for even browning.

Air fry option:

Set your air fryer to 400 degrees F and place the egg rolls in a single layer without touching. Spray them lightly and air fry for 8 to 10 minutes, turning once, until crispy and golden.

Rest and serve:

Let the egg rolls cool for about 5 minutes before serving so the filling sets slightly and you don't burn your mouth. Serve with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

Save Pin

The first time I served these, my friend who claims she doesn't like spicy food ate three and asked for the recipe. Watching people bite into something you made and immediately reach for another one is a feeling that never gets old. These egg rolls have become my go-to when I want to impress without spending all day in the kitchen, and every time I make them, someone new joins the fan club. They've earned a permanent spot in my freezer and my party rotation.

Freezing and Reheating

I always make a double batch and freeze half because these are perfect for last-minute snacks or surprise guests. Lay the uncooked egg rolls on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag where they'll keep for up to three months. When you're ready to cook them, there's no need to thaw, just add a few extra minutes to your frying, baking, or air frying time and they come out just as crispy. Reheating cooked ones works best in the oven or air fryer at 375 degrees F for about 5 minutes, the microwave makes them soggy and sad.

Adjusting the Heat

Not everyone in my family handles spice the same way, so I've learned to dial the buffalo sauce up or down depending on the crowd. Start with a quarter cup if you're serving kids or anyone who thinks black pepper is bold, or go up to half a cup if you're feeding people who like their wings extra hot. You can also swap in a mild wing sauce or mix the buffalo with a little extra ranch to mellow it out without losing that tangy flavor. I've even made a batch with Frank's RedHot instead of traditional buffalo sauce, and it was just as good, maybe better.

Serving and Pairing Ideas

These egg rolls are fantastic on their own, but they really shine when you serve them with classic buffalo accompaniments. I always put out celery and carrot sticks alongside extra ranch or blue cheese dressing for dipping, it balances the richness and gives people a break between bites. They're perfect for game day spreads, holiday appetizer tables, or even as a fun dinner with a simple side salad. I've also served them at a birthday party with a build your own dipping station, and it was a huge hit with both kids and adults.

• Offer a variety of dipping sauces like ranch, blue cheese, honey mustard, or even a cool cucumber yogurt dip.
• Pair them with a crisp coleslaw or a light green salad to cut through the richness.
• Serve them with cold beer, iced tea, or a sparkling water with lime for a refreshing contrast.

Save Pin

These buffalo chicken dip egg rolls have become one of those recipes I make without even thinking about it, and every time I do, someone asks for the details. Whether you fry, bake, or air fry them, they deliver that perfect combination of creamy, spicy, cheesy, and crunchy that keeps people coming back for more.

Recipe FAQs

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

Absolutely. Assemble uncooked egg rolls and freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 extra minutes to your preferred cooking method. No need to thaw first.

→ What's the best way to get crispy egg rolls without frying?

The air fryer produces excellent crispy results with less oil. Spray assembled rolls lightly with cooking spray and air fry at 400°F for 8-10 minutes, turning halfway through. The circulating air creates golden, crunchy exteriors similar to deep frying.

→ Can I adjust the spice level in these egg rolls?

Certainly. Reduce the buffalo sauce to 2 tablespoons for milder flavor, or increase to 1/2 cup for extra heat. Using mild wing sauce instead of traditional buffalo sauce also tones down the spice while keeping the tangy flavor profile intact.

→ What dipping sauces work best with buffalo chicken egg rolls?

Extra buffalo sauce, ranch dressing, and blue cheese dressing are classic choices. For variety, try honey mustard, garlic aioli, or even a drizzle of honey for sweet heat contrast. The cool creaminess of dairy-based dressings balances the spicy filling beautifully.

→ Can I bake these instead of frying or air frying?

Yes, baking works well. Arrange egg rolls on a parchment-lined baking sheet, lightly spray with cooking spray, and bake at 425°F for 15-20 minutes, flipping halfway through. The result is slightly less crispy than frying but still deliciously golden.

→ What type of chicken works best for the filling?

Rotisserie chicken from the grocery store offers excellent flavor and convenience. Leftover cooked chicken breast, thighs, or a whole cooked chicken all work perfectly. Just shred it into bite-sized pieces before mixing with the other filling ingredients.