Save The smell of buffalo sauce and melted cheese hit me the second I walked into my friend Sarah's kitchen during a playoff Sunday. She handed me one of these golden, crackling egg rolls and said, Try this before they vanish. One bite and I was hooked, the creamy tang of buffalo chicken dip wrapped in a shatteringly crisp shell. I begged her for the recipe on the spot, and by the next weekend, I was rolling my own batch at my counter, fingers sticky with filling and wrapper dough.
I made these for a birthday potluck once, stacking them in a big basket lined with parchment. They disappeared so fast I barely got one for myself, and people kept asking if I'd brought more in my car. Since then, I always double the batch and hide a few in the back of my fridge before anyone arrives.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here, it is already juicy and seasoned, and shreds in seconds with two forks.
- Cream cheese, softened: Let it sit on the counter for 20 minutes so it blends smoothly without lumps, cold cream cheese will never mix right.
- Buffalo sauce: Start with 1/3 cup and taste as you go, some brands are much hotter than others and you can always add more heat.
- Ranch dressing or blue cheese dressing: Ranch keeps it mild and creamy, blue cheese adds a tangy punch, use whichever you love dipping your wings in.
- Shredded cheddar cheese: The sharper the cheddar, the more flavor you get, but mild works if that is what you have on hand.
- Green onions, finely chopped: They add a fresh, bright bite that cuts through all the richness, do not skip them.
- Egg roll wrappers: Find them in the refrigerated section near tofu, and keep them covered with a damp towel while you work so they do not dry out.
- Small bowl of water: This is your glue for sealing the wrappers tight so the filling does not leak out during cooking.
- Vegetable or canola oil: Use enough to get at least 2 inches deep in your skillet for even frying and that perfect golden crust.
- Cooking spray: A light mist before baking or air frying gives you that crispy exterior without drowning them in oil.
Instructions
- Mix the filling:
- In a large bowl, stir together the chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions until everything is creamy and no streaks of cream cheese remain. Taste it and adjust the heat or tang to your liking.
- 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, not too much 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 to form an envelope. Roll tightly toward the top corner, dab the tip with water, and press to seal it shut.
- Fry them:
- Heat 2 inches of oil in a deep skillet to 350°F, use a thermometer if you have one. Fry the egg rolls in batches, turning once, for 3 to 4 minutes per side until they are deep golden and crispy, then drain on paper towels.
- Bake them:
- Preheat your oven to 425°F and arrange the egg rolls on a parchment lined baking sheet. Spray lightly with cooking spray, bake for 15 to 20 minutes, flipping halfway, until crisp and golden.
- Air fry them:
- Set your air fryer to 400°F and place the egg rolls in a single layer without crowding. Spray with cooking spray and air fry for 8 to 10 minutes, turning once, until they are crispy all over.
- Rest and serve:
- Let them cool for 5 minutes so the filling sets and you do not burn your tongue. Serve with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.
Save One winter evening, I pulled a tray of these from the oven while my family played cards in the next room. The smell brought everyone into the kitchen before the timer even went off, and we ended up eating them standing around the counter, laughing and dipping and completely forgetting about the game. That is when I realized these are not just snacks, they are the thing that brings people together without anyone planning it.
How to Store and Reheat
Cooked egg rolls keep in an airtight container in the fridge for up to 3 days, though they lose some crispness. Reheat them in a 400°F oven or air fryer for 5 to 7 minutes to bring back that crunch. If you have leftovers, resist the urge to microwave them, they will turn soggy and sad, and nobody wants that.
Freezing for Later
You can freeze uncooked egg rolls on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Cook them straight from frozen, adding a few extra minutes to whatever method you choose. I always keep a stash in the freezer for last minute guests or late night cravings, and they taste just as good as fresh.
Serving Suggestions
Pile them on a platter with celery sticks, carrot sticks, and small bowls of ranch and blue cheese dressing for that classic wing bar vibe. They are perfect for game day spreads, casual parties, or even a fun weeknight dinner with a simple salad on the side.
- Serve with extra buffalo sauce for anyone who likes it hot.
- Add a squeeze of lime over the top for a bright, unexpected twist.
- Pair with a cold beer or a tangy lemonade to balance the heat and richness.
Save These egg rolls have become my go to whenever I want to impress without stressing, because they look fancy but come together fast. Make a batch, watch them disappear, and enjoy the requests for the recipe that always follow.
Recipe Q&A
- → Can I make these ahead of time?
Yes, assemble uncooked egg rolls and freeze on a baking sheet. Once frozen solid, transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 extra minutes to cooking time.
- → What's the best way to reheat leftover egg rolls?
Reheat in a 375°F oven for 10-12 minutes until crispy and heated through. Avoid microwaving, which makes wrappers soggy. Air fryer works great too at 375°F for 5-6 minutes.
- → Can I bake instead of fry?
Absolutely. Bake at 425°F on a parchment-lined sheet for 15-20 minutes, flipping halfway. Lightly spray with cooking oil before baking for best crispy results. Air frying at 400°F for 8-10 minutes also yields excellent crunch.
- → What dipping sauces work best?
Classic buffalo sauce, cool ranch dressing, or creamy blue cheese dressing complement the spicy filling perfectly. For extra kick, try garlic buffalo sauce. Cool options like sour cream or Greek yogurt balance the heat.
- → Can I make these vegetarian?
Replace shredded chicken with crumbled firm tofu, mashed chickpeas, or shredded jackfruit for texture. Adjust seasoning with extra garlic powder and onion powder. The buffalo cheese filling stays creamy and satisfying without meat.
- → How do I prevent soggy egg rolls?
Ensure filling cools completely before wrapping. Don't overfill—2-3 tablespoons max per wrapper. Seal edges tightly with water. For frying, maintain oil temperature at 350°F. For baking, space evenly and flip halfway through cooking.