Buffalo Chicken Dip Egg Rolls (Print)

Crispy wrappers filled with spicy buffalo chicken and melted cheese for ultimate snacking.

# 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

# Directions:

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.

# Helpful Hints:

01 -
  • Every bite gives you that satisfying crunch followed by warm, melty buffalo chicken dip that tastes like the best party appetizer you've ever had.
  • You can fry, bake, or air fry them depending on your mood and equipment, and they all turn out crispy and delicious.
  • They freeze beautifully, so you can make a big batch and pull out a few whenever a craving or surprise guest shows up.
  • The filling is forgiving and easy to adjust to your spice level, cheese preference, or whatever you have in the fridge.
02 -
  • Don't overfill the wrappers or they will split open during cooking, leaving you with a cheesy, saucy mess instead of a perfect hand-held snack.
  • If you're baking or air frying, don't skip the cooking spray because without it, the wrappers stay pale and soft instead of turning golden and crispy.
  • Freeze uncooked egg rolls on a tray first, then transfer them to a freezer bag so they don't stick together, and you can cook them straight from frozen whenever you want.
03 -
  • Use a candy thermometer to keep your frying oil at a steady 350 degrees F because if it's too cool, the egg rolls will absorb oil and turn greasy instead of crispy.
  • Let the cream cheese sit out for at least 30 minutes before mixing so it blends smoothly without lumps, making the filling creamy and easy to work with.
  • Press out any air pockets when you roll the egg rolls so they fry or bake evenly and don't puff up in weird spots.
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