Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken and creamy cheese for the ultimate party appetizer.

# What you need:

→ Filling

01 - 2 cups shredded cooked chicken, preferably rotisserie
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce, adjusted to taste
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

# Directions:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped green onions. Mix thoroughly until creamy and evenly incorporated.
02 - Place an egg roll wrapper on a clean surface with one corner pointing toward you. Add 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold the side corners inward and roll tightly away from you. Moisten the top corner with water to seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in a deep skillet to 350°F. Working in batches, fry egg rolls for 3 to 4 minutes per side until golden brown and crisp. Transfer to paper towels to drain excess oil.
04 - Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake for 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 without overlapping. Lightly spray with cooking spray. Air fry for 8 to 10 minutes, turning once, until crisp and golden.
06 - Allow egg rolls to cool for 5 minutes before serving. Serve with additional buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert tips:

01 -
  • Every bite gives you that creamy, spicy dip flavor with a satisfying crunch you can hold in your hand.
  • They disappear faster than any bowl of dip ever could, and nobody has to fight over the last scoop.
  • You can fry, bake, or air fry them depending on your mood and how much oil you want to deal with.
  • They reheat beautifully, so you can make them ahead and still serve them hot and crispy.
02 -
  • Don't overfill the wrappers or they will split open in the oil and make a mess you'll regret.
  • Keep a damp towel over the stack of wrappers while you work, or they'll dry out and crack before you can roll them.
  • If frying, use a thermometer to check the oil temp, too cool and they get greasy, too hot and they burn before the filling heats through.
03 -
  • Use a spider strainer or slotted spoon to flip the egg rolls while frying so you don't splash hot oil everywhere.
  • If the filling seems too loose, stir in an extra handful of shredded cheese to help it hold together.
  • Let the egg rolls cool on a wire rack instead of paper towels if you want them to stay crispier longer.
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