Buffalo Chicken Dip Egg Rolls (Printable)

Golden crispy wrappers filled with spicy buffalo chicken dip and melty cheese. Ideal for parties, game days, or satisfying snack cravings.

# What You’ll Need:

→ Filling

01 - 2 cups shredded cooked chicken
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 It:

01 - In a large mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. 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. Fold the side corners in, then 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, until golden and crispy.
05 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer, spray lightly with cooking spray, and air fry for 8 to 10 minutes, turning once, until crisp.
06 - Let cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • All the addictive flavor of buffalo chicken dip, but wrapped in a crunchy shell you can eat with your hands.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • They freeze beautifully, so you can pull out a few whenever a craving hits.
  • Everyone at the party will ask for the recipe, guaranteed.
02 -
  • Do not overfill the wrappers or they will burst open during cooking, I learned this the hard way with filling oozing everywhere.
  • Seal the edges really well with water, a loose seal means the filling leaks out and you end up with a mess instead of a perfect crispy roll.
  • If frying, keep the oil at a steady 350°F, too hot and the outside burns before the inside heats through, too cool and they absorb oil and turn greasy.
03 -
  • Use a candy or instant read thermometer to monitor oil temperature, guessing always leads to unevenly cooked egg rolls.
  • If the filling seems too loose, add a bit more shredded cheese to thicken it up so it does not leak out during cooking.
  • Let the egg rolls sit at room temperature for a few minutes before frying or baking, cold filling takes longer to heat through and can make the wrapper soggy.
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