Buffalo Chicken Dip Egg Rolls

My cousin brought buffalo chicken dip to a potluck once, and I watched the entire bowl vanish in minutes. The next week, I had leftover egg roll wrappers from spring rolls and a lightbulb went off. I stuffed that creamy, spicy filling into crispy wrappers and suddenly had the most dangerous snack in my kitchen. They disappeared even faster than the dip, and now I make them every time friends come over.

The first time I served these at game day, my friend Mike ate four before halftime and declared them better than wings. I watched people hover near the platter, pretending to care about the score while really just waiting for the next batch to come out of the fryer. One person even tried to hide two in a napkin for later. That is when I knew I had created something special.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, it is already seasoned and saves you so much time, just pull the meat and shred it roughly.
• Cream cheese: Make sure it is softened to room temperature or it will not mix smoothly, leaving you with lumps in the filling.
• Buffalo sauce: Start with 1/3 cup and taste as you go, some brands are hotter than others and you can always add more.
• Ranch or blue cheese dressing: This cools down the heat and adds tang, I usually go with ranch because it is what I have on hand.
• Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild works too if you prefer something gentler.
• Green onions: They add a fresh bite that cuts through all the richness, do not skip them.
• Egg roll wrappers: Find them in the refrigerated section near the tofu, they crisp up beautifully and hold the filling without tearing.
• Vegetable or canola oil: If you are frying, use enough to get at least 2 inches deep so the egg rolls cook evenly and do not stick to the bottom.
• Cooking spray: A light mist helps baked or air fried egg rolls get that golden, crispy finish.

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 everything together until it is creamy and every bit of chicken is coated, this is basically the best dip you have ever tasted.

Wrap the egg rolls:

Lay one wrapper with a corner pointing toward you, spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner over it. Fold in the side corners, roll it up tightly, and seal the top corner with a dab of water.

Fry them:

Heat 2 inches of oil to 350°F in a deep skillet, then fry the egg rolls in batches for 3 to 4 minutes per side until they turn deep golden and crispy. Drain them on paper towels and try not to eat one immediately.

Bake them:

Preheat your oven to 425°F, arrange the egg rolls on a parchment lined baking sheet, spray lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They will not be quite as crispy as fried, but they are still delicious and way less messy.

Air fry them:

Set your air fryer to 400°F, arrange the egg rolls in a single layer without crowding, spray lightly, and cook for 8 to 10 minutes, turning once. This is my favorite method because they come out crispy with almost no oil.

Rest and serve:

Let them cool for 5 minutes so the filling sets up and you do not burn your mouth. Serve with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

Save Pin

One night I made a double batch and froze half, then a week later my brother showed up unannounced and I pulled them straight from the freezer into the air fryer. He had no idea they were not freshly made and ate five while telling me I should open a food truck. It felt like having a secret superpower in my freezer.

Choosing Your Cooking Method

Frying gives you the crispiest, most restaurant style texture, but it does require standing over a pot of hot oil and dealing with cleanup. Baking is hands off and healthier, though the wrappers stay a bit softer and you will need to flip them halfway for even browning. Air frying is my go to now because it delivers crispy results with barely any oil and no flipping required, plus the cleanup is a breeze. Pick whichever method fits your energy level and equipment that day.

Make Ahead and Freezing

I almost always make a double batch and freeze half because future me is always grateful. Lay the uncooked egg rolls on a baking sheet without touching, freeze them until solid, then transfer to a freezer bag and they will keep for up to 3 months. Cook them straight from frozen, just add a couple extra minutes to the cooking time and they come out just as good as fresh. It is like having a stash of homemade takeout ready whenever you need it.

Serving and Pairing Ideas

These are perfect with classic buffalo wing sides like celery and carrot sticks, plus extra dressing for dipping. I also love putting out a little bowl of blue cheese crumbles for people who want to sprinkle some on top. They are great as a game day appetizer, a party snack, or even a fun dinner with a simple salad on the side.

• Serve them hot and fresh for the best texture, they lose their crispiness if they sit too long.
• Set out multiple dipping sauces like ranch, blue cheese, and extra buffalo for variety.
• If you are feeding a crowd, keep a batch warm in a low oven while you fry the rest.

Save Pin

These egg rolls have become my signature party trick, the thing people text me about weeks later asking when I am making them again. Once you taste that first crunchy, creamy, spicy bite, you will understand why they never last long.

Recipe Questions

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

Yes, assemble uncooked egg rolls and freeze them on a baking sheet before transferring to freezer bags. Cook from frozen by adding 2-3 extra minutes to your preferred cooking method. They'll stay fresh for up to 3 months.

→ What's the best cooking method for crispy egg rolls?

Frying produces the crispiest texture with golden exterior, while baking at 425°F creates a lighter version. Air frying at 400°F for 8-10 minutes offers the quickest path to crunchiness with less oil. All methods deliver delicious results.

→ Can I use leftover chicken for the filling?

Absolutely. Rotisserie chicken, leftover grilled chicken breasts, or even cooked thigh meat work perfectly. Just shred or chop the chicken into small pieces before mixing with the cream cheese, buffalo sauce, and seasonings.

→ How do I prevent egg rolls from getting soggy?

Ensure your filling isn't too wet by draining excess liquid from the chicken mixture. Don't overfill each wrapper—2-3 tablespoons is ideal. Cook immediately after assembling, or freeze uncooked rolls to maintain wrapper integrity.

→ What dipping sauces pair well with these egg rolls?

Extra buffalo sauce adds heat, while ranch or blue cheese dressing provides cool contrast. For variety, try honey mustard, garlic aioli, or even a spicy sriracha mayo. Celery and carrot sticks make classic crunchy accompaniments.

→ Can I bake these instead of frying?

Certainly. Preheat your oven to 425°F, place assembled egg rolls on a parchment-lined sheet, lightly spray with cooking spray, and bake 15-20 minutes. Flip halfway through cooking for even browning on all sides.