Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken dip, melty cheddar, and fresh green onions for the ultimate 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 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

→ Cooking

09 - Vegetable or canola oil for frying
10 - Cooking spray for baking or air frying

# How To Make:

01 - Combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped green onions in a large mixing bowl. Mix until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with a 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. Roll tightly away from you. Moisten the top corner with water and seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in a 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 a parchment-lined baking sheet. Lightly spray with cooking spray. Bake 15 to 20 minutes, flipping halfway through, until golden and crispy.
05 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer and spray lightly with cooking spray. Air fry for 8 to 10 minutes, turning once, until crisp.
06 - Allow egg rolls to cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Top Tips:

01 -
  • Every bite delivers that addictive buffalo dip flavor in a crispy, golden shell you can eat with your hands.
  • You can fry, bake, or air fry them depending on your mood and equipment, and they turn out delicious every time.
  • They freeze beautifully, so you can stash a batch and pull out a few whenever a craving or unexpected guest shows up.
  • The filling comes together in one bowl with no cooking required, making prep faster than you'd think.
02 -
  • Seal the edges tightly with water or the filling will leak out during cooking, and you'll end up with a greasy, half-empty shell.
  • Don't crowd the pan or fryer, the temperature drops and they get soggy instead of crispy.
  • If the cream cheese isn't soft, you'll have lumps in the filling that don't mix in no matter how hard you stir.
  • Let fried egg rolls drain on paper towels or they stay greasy, and nobody wants that on their fingers or plate.
03 -
  • Keep a damp towel over your stack of wrappers while you work, or the exposed ones will dry out and crack when you try to roll them.
  • Use a thermometer when frying to keep the oil at a steady 350 degrees F, too hot and they burn, too cool and they absorb grease.
  • If you're baking or air frying, flip them halfway through so both sides get evenly crispy and golden.
  • Add a pinch of garlic powder or a splash of hot sauce to the filling if you want to customize the flavor even more.
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