Pin it The smell of buffalo sauce and bubbling cheese hit me the second I opened my friend's oven at her Super Bowl party, and I knew I was about to taste something dangerous. She'd stuffed buffalo chicken dip inside egg roll wrappers and fried them until they crackled. I ate four before halftime. The next week, I stood in my own kitchen with a bag of wrappers, a bowl of shredded chicken, and a mission to recreate that crunchy, creamy, spicy bite that had completely ruined store-bought appetizers for me.
I brought a platter of these to a potluck once, still warm and golden, with a little bowl of ranch on the side. They disappeared so fast I didn't get to eat one myself. My cousin texted me later that night asking for the recipe, and two other people stopped me on the way out to say they'd never thought to put dip inside an egg roll. I just smiled, because honestly, neither had I until that Super Bowl party, and now I can't imagine game day without them.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here because it's already seasoned and tender, and it shreds beautifully without any extra work.
- Cream cheese, softened: This is what makes the filling creamy and thick enough to hold together inside the wrapper, so don't skip the softening step or you'll be wrestling with cold chunks.
- Buffalo sauce: The soul of the dish, bringing heat and tang. Start with a third of a cup and taste it, you can always add more if you like things fiery.
- Ranch or blue cheese dressing: This cools down the buffalo sauce and adds a rich, tangy creaminess that balances the spice perfectly.
- Shredded cheddar cheese: Melts into gooey pockets of flavor and gives the filling that classic cheesy stretch when you bite in.
- Green onions: They add a fresh, mild bite and a little color that makes the filling feel bright instead of heavy.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu. They crisp up like a dream and hold the filling without falling apart.
- Vegetable or canola oil: If you're frying, you need an oil with a high smoke point that won't burn or flavor the egg rolls.
- Cooking spray: A light coat before baking or air frying helps them turn golden and crispy without drowning in oil.
Instructions
- Mix the Filling:
- In a large bowl, stir together the chicken, cream cheese, buffalo sauce, dressing, cheddar, and green onions until everything is creamy and well blended. Taste it now, this is your chance to adjust the heat or add more cheese.
- Fill the Wrappers:
- Lay one wrapper on your counter with a corner pointing toward you, like a diamond. Spoon 2 to 3 tablespoons of filling into the center, being careful not to overfill or it will burst when you roll.
- Roll Them Up:
- Fold the bottom corner up over the filling, then fold in the left and right corners like you're wrapping a little present. Roll it tightly away from you, dab a bit of water on the top corner, and press to seal.
- Fry (Optional):
- Heat about 2 inches of oil in a deep skillet to 350 degrees F. Fry the egg rolls in batches for 3 to 4 minutes per side until they're golden brown and crispy, then drain them on paper towels.
- Bake (Optional):
- Preheat your oven to 425 degrees F. Place the egg rolls on a parchment-lined baking sheet, spray them lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through.
- Air Fry (Optional):
- Preheat your air fryer to 400 degrees F. Arrange the egg rolls in a single layer, spray lightly, and cook for 8 to 10 minutes, turning once, until crisp and golden.
- Cool and Serve:
- Let them rest for about 5 minutes so the filling sets up a little and you don't burn your mouth. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side.
Pin it One winter night, I made a double batch and froze half of them, thinking I'd save them for later. Two days later, my husband came home late from work, pulled a few from the freezer, and air fried them while I was already in bed. I woke up to the smell of buffalo sauce drifting upstairs, and he was sitting at the counter with a little puddle of ranch, grinning like he'd discovered buried treasure. That's when I knew these weren't just a party trick, they were a comfort food we'd keep coming back to.
Choosing Your Cooking Method
Frying gives you the crispiest, most golden exterior and that classic egg roll crunch that's hard to beat. Baking is hands-off and less messy, perfect for making a big batch without standing over hot oil. Air frying splits the difference, giving you crispy results with very little oil and almost no cleanup. I've done all three, and honestly, they're all delicious, so pick the method that fits your kitchen and your mood.
Making It Your Own
If you like it spicier, swap in pepper jack cheese or add a pinch of cayenne to the filling. For a milder version, use mild wing sauce or cut the buffalo sauce with a little extra ranch. I've also stirred in crumbled bacon, diced celery, or even a handful of shredded mozzarella when I was feeling creative. The filling is flexible, so don't be afraid to taste and tweak it until it feels right to you.
Serving and Storing
These are best served warm, with plenty of extra dipping sauce and maybe some celery and carrot sticks on the side for that classic buffalo vibe. Leftovers reheat beautifully in the oven or air fryer, just a few minutes at 375 degrees F will crisp them right back up. If you freeze them uncooked, you can pull out just a few at a time and cook them from frozen, adding a couple extra minutes to the cooking time.
- Serve them with a variety of dipping sauces like ranch, blue cheese, or even honey mustard for guests to choose from.
- Reheat leftovers in the oven or air fryer instead of the microwave to keep them crispy.
- Label your freezer bag with the date and cooking instructions so future you doesn't have to guess.
Pin it Every time I make these, I'm reminded that the best recipes are the ones that started as someone else's idea and became your own through repetition and little tweaks. These egg rolls have earned a permanent spot in my freezer and my heart.
Recipe Q&A
- → Can I make these ahead of time?
Yes, assemble the egg rolls up to 24 hours before cooking. Store them uncooked in the refrigerator, covered with plastic wrap to prevent the wrappers from drying out. Fry, bake, or air fry just before serving for the crispiest texture.
- → What's the best way to prevent soggy egg rolls?
Avoid overfilling the wrappers—2 to 3 tablespoons is plenty. Seal the edges tightly with water so filling doesn't escape during cooking. If frying, maintain the oil temperature around 350°F so the wrappers crisp quickly before absorbing too much oil.
- → Can I freeze uncooked egg rolls?
Absolutely. Arrange the assembled egg rolls in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 2 to 3 extra minutes to the cooking time. No need to thaw first.
- → What dipping sauces work best?
Classic buffalo sauce, ranch dressing, and blue cheese dressing are traditional choices. For something different, try a garlic aioli, honey mustard, or even a drizzle of hot honey. Cool, creamy dips balance the spicy filling perfectly.
- → How do I make these less spicy?
Reduce the buffalo sauce to 2 tablespoons or substitute mild wing sauce. You can also add more cream cheese or ranch dressing to mellow the heat. Shredded mozzarella provides a milder cheese alternative to sharp cheddar.
- → Can I use fresh chicken instead of rotisserie?
Certainly. Poach, bake, or grill chicken breasts and shred them once cooled. Rotisserie chicken offers convenient seasoning, but freshly cooked chicken works equally well—just season the filling with a pinch of garlic powder and salt to compensate.