Buffalo Chicken Dip Egg Rolls (Printable Version)

Crispy wrappers stuffed with spicy buffalo chicken, cheddar cheese, and green onions. Perfect party appetizer.

# What You 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 - 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 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 Tips:

01 -
  • They combine everything you love about buffalo chicken dip with the crispy, handheld convenience of an egg roll.
  • You can fry, bake, or air fry them depending on your mood and your equipment.
  • They freeze beautifully, so you can make a big batch and pull out a few whenever friends come over.
  • The filling is forgiving and easy to adjust for heat, creaminess, or cheese level.
02 -
  • Don't overfill the wrappers or they'll burst open in the oil and make a mess, less is more when it comes to stuffing.
  • If your oil isn't hot enough, the egg rolls will absorb grease and turn soggy instead of crispy, use a thermometer if you have one.
  • You can freeze uncooked egg rolls on a baking sheet, then transfer them to a freezer bag once solid, and cook them straight from frozen with a few extra minutes added.
03 -
  • Press out as much air as possible when you roll so the filling stays compact and doesn't create steam pockets that can burst.
  • Double wrap any egg rolls you plan to freeze so they don't get freezer burn and lose flavor.
  • Use pepper jack cheese instead of cheddar if you want extra spice baked right into the filling.
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