Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers stuffed with spicy buffalo chicken, cream cheese, and cheddar. Ultimate party appetizer ready in under an hour.

# Required Ingredients:

→ Filling

01 - 2 cups shredded cooked chicken
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
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, approximately 2 inches depth
10 - Cooking spray for baking or air frying

# Directions:

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 thoroughly 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, then fold the side corners inward, and roll tightly away from you. Moisten the top corner with water to 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 for 15 to 20 minutes, flipping halfway through, until golden and crispy.
05 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer. Spray lightly with cooking spray. Air fry for 8 to 10 minutes, turning once, until crisp.
06 - Allow egg rolls to cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Suggestions:

01 -
  • It turns a crowd favorite dip into a handheld snack that stays warm and crispy for way longer than chips ever could.
  • You can make them ahead, freeze them, and fry or bake straight from the freezer when surprise guests show up.
  • The combo of creamy, spicy, cheesy, and crunchy hits every craving at once without feeling heavy.
  • They're just as good with ranch as they are with blue cheese, so no one has to pick sides.
02 -
  • If you overfill the wrappers, they'll burst open in the oil or oven, so stick to 2 to 3 tablespoons and resist the urge to cram more in.
  • Seal the edges really well with water, because even a tiny gap will let the filling leak out and make a mess.
  • Don't skip the resting time after cooking, the filling is molten hot and needs a few minutes to cool down safely.
  • If you're freezing them, freeze them uncooked in a single layer first, then transfer to a bag so they don't stick together.
03 -
  • Use a candy thermometer to check your oil temperature if you're frying, because too hot and they'll burn outside before the filling warms through, too cool and they'll absorb oil and turn greasy.
  • If you're new to rolling egg rolls, practice with one or two before you fill the whole batch so you get the hang of the tucking and sealing.
  • Add a pinch of garlic powder or a dash of Worcestershire sauce to the filling for an extra layer of flavor that makes people ask what your secret is.
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