Buffalo Chicken Dip Egg Rolls (Printer-Friendly)

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

# What You Need:

→ Filling

01 - 2 cups shredded cooked chicken, preferably rotisserie
02 - 4 ounces cream cheese, softened
03 - 1/3 cup buffalo sauce, adjust to taste preference
04 - 1/4 cup ranch 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, or cooking spray for baking and air frying

# Steps:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Mix thoroughly until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 to 3 tablespoons of filling in the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold both side corners inward. Roll tightly away from you until nearly sealed. Moisten the top corner with water and press to seal completely. Repeat process with remaining wrappers and filling.
04 - Heat 2 inches of oil in a deep skillet to 350 degrees Fahrenheit. Working in batches, fry egg rolls for 3 to 4 minutes per side until golden brown and crisp. Transfer to paper towels for draining.
05 - Preheat oven to 425 degrees Fahrenheit. Arrange egg rolls on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until golden and crispy.
06 - Preheat air fryer to 400 degrees Fahrenheit. Arrange egg rolls in a single layer without overlapping. Lightly spray with cooking spray. Air fry for 8 to 10 minutes, turning once, until crisp and heated through.
07 - Allow egg rolls to cool for 5 minutes before serving. Arrange on a serving platter and provide extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Suggestions:

01 -
  • They taste like your favorite party dip, but portable and impossibly crunchy.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • The filling is forgiving and easy to adjust for heat level or cheese preference.
  • They freeze beautifully, so you can prep ahead and fry them straight from the freezer.
02 -
  • Don't overfill the wrappers or they'll split open while cooking, I learned this the hard way with filling oozing into hot oil.
  • Make sure the cream cheese is fully softened before mixing, or you'll end up with lumps that won't blend.
  • If frying, keep the oil temperature steady at 350 degrees F, too hot and they burn, too cool and they get greasy.
  • Seal the edges well with water, a loose seal will open up and leak filling during cooking.
03 -
  • Keep a damp towel over your stack of wrappers while you work so they don't dry out and crack.
  • If you're frying, don't crowd the pan, it drops the oil temperature and makes them greasy instead of crispy.
  • Let the egg rolls rest for a full 5 minutes after cooking, the filling is molten hot and needs time to set.
  • For the crispiest baked version, flip them halfway through and give them a second light spray of oil.
Return