Buffalo Chicken Dip Egg Rolls (Printable Version)

Crispy wrappers filled with spicy buffalo chicken dip, cheddar cheese, and green onions. Ideal for parties and gatherings.

# What You 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

# 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, fold the side corners inward, then 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. 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 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, and air fry for 8 to 10 minutes, turning once, until crisp.
06 - Let egg rolls cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • All the addictive flavor of buffalo chicken dip, but in a crispy, handheld form that doesnt need a spoon.
  • You can fry, bake, or air fry them depending on your mood and your kitchen setup.
  • They freeze beautifully, so you can make a big batch and pull out a few whenever a craving hits.
02 -
  • Dont overfill the wrappers or theyll split open in the oil and leak filling everywhere, which is a mess and a waste of good buffalo chicken.
  • If youre baking or air frying, flip them halfway through so both sides get evenly crispy instead of one side staying soft.
  • Keep finished egg rolls warm in a low oven while you fry the rest so they all come to the table hot and crispy at the same time.
03 -
  • Use a thermometer to check your oil temperature because too hot and theyll burn on the outside before the filling heats through, too cool and theyll soak up grease.
  • Roll the egg rolls as tightly as you can without tearing the wrapper so they hold together during cooking and give you that satisfying crunch.
  • If youre freezing a batch, label the bag with the date and cooking instructions so future you doesnt have to guess.
Go Back