Save My neighbor brought these to a block party last summer, and I watched a tray of twenty disappear in under ten minutes. The crunch alone had people circling back, but when they bit into that creamy, tangy buffalo filling, conversations just stopped. I begged her for the recipe on the spot, and she laughed and said it was just leftover dip she didn't want to waste. That's when I realized the best appetizers aren't always planned, they're just smart.
The first time I made these for game day, I doubled the batch because I didn't trust twelve to be enough. My brother-in-law, who never admits when something tastes good, grabbed three before halftime and asked if I had more in the kitchen. My sister just shook her head and said I'd created a monster. Now every time he comes over, he checks the freezer to see if I've stocked up.
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Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here because it's already seasoned and juicy, plus it shreds in seconds.
- Cream cheese, softened: Let it sit on the counter for twenty minutes so it blends smoothly without lumps, or you'll be fighting it with a spoon.
- Buffalo sauce: Start with a third of a cup and taste as you go, some brands are way hotter than others and you can always add more.
- Ranch or blue cheese dressing: This cools down the heat and adds that classic wing flavor, use whichever one you'd dip your wings in.
- Shredded cheddar cheese: Sharp cheddar gives you the best flavor, but mild works if you want it more kid friendly.
- Green onions: Chop them fine so they blend into the filling instead of poking through the wrapper.
- Egg roll wrappers: Keep them covered with a damp towel while you work or they'll dry out and crack when you try to roll them.
- Water for sealing: Just a small bowl and a finger dipped in it is all you need to glue the wrapper shut.
- Oil or cooking spray: If you're frying, use a neutral oil that can handle high heat, if you're baking or air frying, a light spray keeps them from sticking and helps them crisp up.
Instructions
- Mix the filling:
- Combine the chicken, cream cheese, buffalo sauce, dressing, cheddar, and green onions in a large bowl, stirring until everything is creamy and evenly coated. Taste it now, this is your last chance to adjust the heat or tang before you roll.
- Prep the wrappers:
- Lay one wrapper on a clean, dry surface with a corner pointing toward you like a diamond. Keep the rest covered so they don't dry out while you work.
- Fill and fold:
- Spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner up over the filling, tuck in the sides like you're wrapping a burrito, and roll tightly toward the top corner. Dab a little water on the tip and press to seal, it should stick right away.
- Fry them:
- Heat about two inches of oil in a deep skillet to 350°F, then fry the egg rolls in batches for 3 to 4 minutes per side until they're golden and bubbling. Let them drain on paper towels so they stay crispy instead of greasy.
- Bake them:
- Preheat your oven to 425°F, arrange the egg rolls on a parchment lined baking sheet, spray lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They won't be quite as crunchy as fried, but they're way easier to manage for a crowd.
- Air fry them:
- Set your air fryer to 400°F, arrange the egg rolls in a single layer without crowding, spray lightly, and cook for 8 to 10 minutes, turning once. This is the fastest method and gives you a really nice crisp.
- Rest and serve:
- Let them cool for about five minutes so the filling sets up and doesn't burn anyone's mouth. Serve with extra buffalo sauce, ranch, or blue cheese on the side for dipping.
Save I brought a platter of these to a potluck once, and someone asked if I'd picked them up from a restaurant because they looked too good to be homemade. I just smiled and said I had a good recipe, but honestly, it felt like winning. That's the thing about food that looks impressive but isn't hard, people remember it, and they remember you made it.
Cooking Method Breakdown
Frying gives you the crunchiest, most restaurant style texture, but it requires standing over hot oil and dealing with splatter. Baking is hands off and healthier, though the wrappers won't get quite as shatteringly crisp. Air frying is the best of both worlds if you have the equipment, fast, crispy, and way less oil, plus cleanup is a breeze.
Make Ahead and Storage
You can roll these up to a day ahead and keep them covered tightly in the fridge, just don't let them sit too long or the wrappers will get soggy. For longer storage, freeze them uncooked on a baking sheet until solid, then toss them in a freezer bag for up to three months. Cook them straight from frozen, just add a couple extra minutes to whatever method you're using, and don't thaw them first or they'll turn mushy.
Serving Suggestions
These are perfect with celery and carrot sticks on the side for that classic buffalo wing vibe, or you can serve them with a drizzle of extra hot sauce and a sprinkle of blue cheese crumbles on top. They're great for game day spreads, appetizer platters, or even a fun weeknight dinner if you pair them with a simple salad.
- Try dipping them in garlic aioli or sriracha mayo if you want to switch up the flavor.
- Serve them on a big wooden board with extra sauces in little bowls for a party ready presentation.
- Leftovers reheat beautifully in the oven or air fryer, just avoid the microwave or they'll go soggy.
Save These egg rolls have become my go to whenever I need to bring something that'll actually get eaten instead of just picked at. They're proof that you don't need fancy ingredients or complicated techniques to make people happy, just a little creativity and a willingness to roll up your sleeves.
Recipe Questions & Answers
- → Can I make these egg rolls ahead of time?
Yes, assemble uncooked egg rolls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to frying or baking time.
- → What's the best way to reheat leftover egg rolls?
Reheat in a 350°F oven for 8-10 minutes until heated through and crispy. Avoid microwaving as it makes the wrappers soggy. Air frying at 375°F for 4-5 minutes also works great.
- → Can I bake these instead of frying?
Absolutely. Brush with oil and bake at 425°F for 15-20 minutes on a parchment-lined sheet, flipping halfway. They won't be quite as crispy as fried, but still delicious.
- → What dipping sauces work best?
Extra buffalo sauce, ranch dressing, or blue cheese dressing are classic choices. Some enjoy mixing hot sauce with ranch for a spicy ranch dip. Celery sticks make a great crunchy side.
- → Can I use fresh chicken instead of rotisserie?
Yes. Cook about 1 pound boneless chicken breasts, then shred. Poaching, baking, or sautéing all work. Just season lightly since the buffalo sauce provides most of the flavor.
- → How do I prevent the wrappers from tearing?
Don't overfill—2-3 tablespoons is plenty. Keep wrappers covered with a damp towel while working to prevent drying. If corners crack, moisten slightly with water to seal.
