Pin it My kitchen counter was covered in shredded chicken and smears of cream cheese when my neighbor texted asking what I was bringing to the block party. I stared at the half-empty jar of buffalo sauce and thought, why not wrap this whole mess in something crispy? That night, I learned that buffalo chicken dip doesn't have to stay in a casserole dish. Sometimes the best recipes happen when you're just trying to make something portable.
I brought these to a Super Bowl party once, stacked in a foil-lined basket, and watched grown adults hover near the table waiting for the next batch. Someone asked if I catered on the side. I didn't tell them I'd burned the first three trying to get the oil temperature right. The compliments tasted better because I knew I'd figured it out.
Ingredients
- 2 cups shredded cooked chicken: Rotisserie chicken is your best friend here, already seasoned and juicy, saving you from poaching or grilling from scratch.
- 4 oz cream cheese, softened: Let it sit on the counter for 20 minutes so it blends smoothly without lumps, or you'll be mashing forever.
- 1/3 cup buffalo sauce: This is where the heat lives, start with less if you're nervous and taste as you go.
- 1/4 cup ranch dressing or blue cheese dressing: Ranch makes it creamy and mild, blue cheese adds that classic wing bar tang.
- 1 cup shredded cheddar cheese: Sharp cheddar melts beautifully and adds a bit of bite that balances the heat.
- 2 green onions, finely chopped: Fresh, bright, and just enough sharpness to cut through all that richness.
- 12 egg roll wrappers: Look for them in the refrigerated section near the tofu, and keep them covered with a damp towel so they don't dry out.
- Small bowl of water: This seals the edges so your filling doesn't leak out mid fry.
- Vegetable or canola oil, for frying: Neutral oil that can handle high heat without smoking up your kitchen.
- Cooking spray: A light mist is all you need for baking or air frying to get that golden crisp.
Instructions
- Mix the filling:
- In a large mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Stir until everything is creamy and evenly mixed, with no streaks of cream cheese left behind.
- Fill the wrappers:
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon 2 to 3 tablespoons of filling into the center, not too much or it will burst.
- Roll them up:
- Fold the bottom corner over the filling, then fold in the side corners like you're wrapping a tiny burrito. Roll tightly away from you, moisten the top corner with water, and press to seal.
- Fry until golden:
- Heat 2 inches of oil in a deep skillet to 350°F, then fry egg rolls in batches for 3 to 4 minutes per side until golden brown and crisp. Drain on paper towels and try not to eat one immediately.
- Bake if you prefer:
- Preheat oven to 425°F, place egg rolls on a parchment lined baking sheet, spray lightly with cooking spray, and bake 15 to 20 minutes, flipping halfway. They won't be quite as crispy as fried, but they're still delicious.
- Air fry for speed:
- Preheat air fryer to 400°F, arrange egg rolls in a single layer, spray lightly, and air fry for 8 to 10 minutes, turning once. This is the fastest route to crispy without a pot of oil.
- Let them rest:
- Let cool for 5 minutes before serving so the filling sets and you don't burn your tongue. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.
Pin it The best part is watching someone take a bite and pause, surprised that something this crispy could be this creamy inside. I've served these at birthday parties, tailgates, and quiet weeknight dinners when I just wanted something fun. They never feel like leftovers, even when that's exactly what they are.
Make Ahead and Freezing
You can roll these up to a day ahead and keep them covered in the fridge until you're ready to cook. If you want to freeze them, lay the uncooked egg rolls on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook them straight from frozen, adding a few extra minutes to whatever method you choose, and they'll taste just as good as fresh.
Serving Suggestions
I like to serve these with celery sticks and carrot sticks on the side, just like you'd get with wings at a bar. A little ranch or blue cheese dressing in a small bowl for dipping makes everyone happy. If you're feeling fancy, add a sprinkle of chopped parsley or a drizzle of extra buffalo sauce right before serving.
Variations and Swaps
Swap the cheddar for pepper jack if you want more heat, or Monterey Jack if you want it milder and creamier. You can also use mild wing sauce instead of buffalo sauce if you're serving kids or people who don't love spice. Some folks add a handful of crumbled blue cheese right into the filling for an extra punch.
- Try adding a few tablespoons of diced celery to the filling for crunch and freshness.
- Brush the tops with melted butter and sprinkle with garlic powder before baking for extra flavor.
- Serve with a side of pickles or pickled jalapeños for a tangy contrast.
Pin it These egg rolls prove that sometimes the best ideas come from wondering what would happen if you just wrapped your favorite dip in something crunchy. Make a batch, watch them vanish, and don't be surprised when people ask you to bring them again.
Recipe FAQs
- → Can I make these buffalo chicken egg rolls ahead of time?
Absolutely. You can assemble the egg rolls up to 24 hours before cooking and store them covered in the refrigerator. Alternatively, freeze uncooked egg rolls on a baking sheet, then transfer to freezer bags. Cook from frozen, adding 2-3 minutes to frying or baking time.
- → What's the best way to get crispy egg rolls?
Deep frying delivers the crispiest results with golden, bubbly skins. Maintain oil temperature at 350°F and don't overcrowd the pan. For baking or air frying, lightly coat the wrappers with cooking spray and flip halfway through cooking to ensure even browning on all sides.
- → Can I bake these instead of frying?
Yes, baking works beautifully. Preheat your oven to 425°F, place egg rolls on a parchment-lined sheet, and spray generously with cooking spray. Bake for 15-20 minutes, flipping halfway through. They'll be slightly less crispy than fried but still delicious.
- → What dipping sauces pair well with these egg rolls?
Classic buffalo accompaniments work perfectly here: extra buffalo sauce for heat lovers, cool ranch or blue cheese dressing to balance the spice, or even a garlic aioli. Celery and carrot sticks on the side add crunch and refresh the palate between bites.
- → How spicy are these buffalo chicken egg rolls?
The spice level depends on your buffalo sauce choice. Using a standard hot wing sauce gives medium heat that most people enjoy. For milder results, reduce the buffalo sauce to 2 tablespoons or use a mild wing sauce. Spice lovers can add hot sauce directly into the filling or serve extra on the side.
- → Can I use store-bought rotisserie chicken?
Rotisserie chicken is perfect for this recipe and saves significant prep time. One rotisserie chicken typically yields about 3-4 cups of shredded meat, so you'll need roughly half a chicken. The seasoned meat from rotisserie chickens adds extra depth of flavor to the filling.