Save My sister brought buffalo chicken dip to a Super Bowl party years ago, and by halftime the bowl was scraped clean. I thought about that creamy, spicy mess for weeks until I realized I could wrap it in egg roll wrappers and fry it into something even better. The first batch disappeared before I could even plate them properly. Now every time someone asks what to bring to a party, I tell them to skip the chips and make these instead. They never believe me until they try one.
I made these for my husbands birthday one year, and his friends still bring it up every time we see them. One guy ate seven in a row and then asked if I had more hidden in the kitchen. I didnt, but I should have doubled the recipe. Watching people fight over the last egg roll is oddly satisfying, especially when you know exactly how easy they were to make. Its become my go to whenever I want to look like I put in way more effort than I actually did.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here because its already seasoned and juicy, and you can shred it in minutes without dirtying another pan.
- Cream cheese: Let it sit on the counter for 20 minutes before you start so it blends smoothly without lumps that mess up the texture.
- Buffalo sauce: Franks RedHot is classic, but any brand works as long as you taste and adjust to your heat tolerance.
- Ranch or blue cheese dressing: This cools down the buffalo heat and adds a tangy creaminess that makes the filling taste like the dip you know and love.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild works if thats what you have on hand.
- Green onions: Chop them fine so they blend into the filling instead of poking through the wrapper and causing tears.
- Egg roll wrappers: Keep them covered with a damp towel while you work or theyll dry out and crack when you try to roll them.
- Vegetable or canola oil: You need enough oil to come halfway up the egg rolls so they fry evenly and get crispy all over.
- Cooking spray: A light coat keeps baked or air fried egg rolls from sticking and helps them turn golden brown.
Instructions
- Mix the filling:
- Combine the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions in a large bowl. Stir until everything is creamy and evenly mixed, with no big chunks of cream cheese left.
- Fill the wrappers:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond. Spoon 2 to 3 tablespoons of filling into the center, being careful not to overfill or itll burst when you fry it.
- Roll them up:
- Fold the bottom corner over the filling, then fold in the side corners like youre wrapping a tiny burrito. Roll tightly away from you, moisten the top corner with a little water, and press to seal.
- Fry until golden:
- Heat 2 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 theyre golden brown and crispy. Drain them on paper towels to soak up the extra oil.
- Bake if you prefer:
- Preheat your oven to 425°F, place the egg rolls on a parchment lined baking sheet, spray them lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. Theyll be crispy and golden without the mess of frying.
- Air fry for speed:
- Preheat your air fryer to 400°F, arrange the egg rolls in a single layer, spray them lightly, and cook for 8 to 10 minutes, turning once. Theyll crisp up fast and stay light.
- Cool and serve:
- Let the egg rolls cool for 5 minutes so the filling sets and you dont burn your mouth. Serve them with extra buffalo sauce, ranch, or blue cheese dressing for dipping.
Save One night I had leftover filling and no more wrappers, so I spread it on a tortilla, rolled it up, and fried it anyway. It wasnt as pretty, but it tasted just as good and reminded me that even when things dont go exactly as planned, you can still end up with something worth eating. These egg rolls have taught me that sometimes the best recipes are the ones that started as leftovers from another favorite dish. Now I make buffalo chicken dip just so I have an excuse to turn it into these.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to 3 days, but theyre best reheated in the oven or air fryer so they crisp back up instead of getting soggy. I usually pop them in a 375°F oven for 8 to 10 minutes, and they taste almost as good as they did fresh. Microwaving works in a pinch, but youll lose the crunch, which is half the point. If you made a big batch, freeze the uncooked egg rolls on a tray, then transfer them to a freezer bag once theyre solid. Cook them straight from frozen, adding a few extra minutes to the cooking time.
Variations and Swaps
Swap the cheddar for pepper jack or Monterey Jack if you want a different cheese vibe, or use a mix of both for extra melt. If buffalo sauce is too spicy for your crowd, cut it with more ranch or use a mild wing sauce instead. Ive even made these with shredded turkey after Thanksgiving, and they were just as addictive. You can also add a handful of crumbled blue cheese to the filling if youre into that sharp, tangy bite. Some people like to throw in a little celery for crunch, but I prefer to serve celery sticks on the side.
Serving Suggestions
These egg rolls are perfect on their own, but I always put out extra buffalo sauce, ranch, and blue cheese dressing for dipping because everyone has a preference. Celery and carrot sticks make a classic pairing and add a fresh crunch that balances the richness. If youre serving them at a party, keep them warm in a low oven and let people grab them as they please. I like to arrange them on a big platter with the dipping sauces in small bowls, and they disappear faster than anything else on the table.
- Serve with a simple green salad to lighten up the meal.
- Pair with crispy fries or tater tots for a full on indulgent snack spread.
- Offer a variety of dipping sauces so everyone can customize their experience.
Save Every time I make these, I remember why theyre worth the little bit of effort it takes to roll them up. Theyre crispy, creamy, spicy, and gone before you know it, which is exactly what a good party snack should be.
Recipe Q&A
- → Can I make these buffalo chicken egg rolls ahead of time?
Yes, assemble uncooked egg rolls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag for storage. Cook from frozen, adding a few extra minutes to the cooking time.
- → What cooking method works best for crispy results?
Deep frying yields the crispiest exterior with golden-brown color. Air frying creates excellent crunch with less oil, while baking produces lighter results. All methods deliver delicious, crunchy egg rolls.
- → Can I adjust the spice level?
Absolutely. Reduce buffalo sauce amount or choose mild wing sauce for less heat. Increase buffalo sauce or add hot sauce to the filling for extra kick. The spice level is easily customizable.
- → What's the best chicken to use?
Rotisserie chicken works perfectly for convenience and flavor. Leftover cooked chicken or freshly poached, grilled, or baked chicken breasts also work well. Shred the meat for easy mixing.
- → How do I store leftover cooked egg rolls?
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispiness. Microwaving may make them soggy.
- → Can I bake these instead of frying?
Yes, baking works beautifully. Preheat oven to 425°F, place egg rolls on parchment-lined baking sheet, lightly spray with oil, and bake 15-20 minutes, flipping halfway until golden and crispy.