Buffalo Chicken Dip Egg Rolls (Print)

Golden crispy wrappers filled with spicy buffalo chicken and creamy cheese for ultimate party snacking.

# What you'll need:

→ Filling

01 - 2 cups shredded cooked chicken
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

# How To Make It:

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 filling is 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. 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. Transfer to paper towels to drain.
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 and 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 additional buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • Every bite delivers that addictive buffalo dip flavor in a handheld, crispy package you can eat without a spoon.
  • You can fry, bake, or air fry them depending on your mood and equipment, and they all turn out delicious.
  • They freeze beautifully, so you can make a big batch and pull out a few whenever a craving or surprise guest strikes.
02 -
  • Do not overfill the wrappers or they will split open during cooking, I learned this the hard way when filling oozed into my oil and made a smoky mess.
  • Keep your finished egg rolls covered with a towel while you roll the rest so they do not dry out and crack before you cook them.
  • If frying, maintain the oil temperature and do not crowd the pan or the egg rolls will absorb too much oil and turn greasy instead of crisp.
03 -
  • Use a candy or instant read thermometer to keep your frying oil at a steady 350°F, too cool and they absorb oil, too hot and they burn before the filling heats through.
  • If your wrappers keep tearing, make sure they are fresh and not dried out, and work with one at a time while keeping the rest covered with a damp towel.
  • For extra crispy baked egg rolls, flip them twice during baking and give them a second light spray of oil halfway through.
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