Buffalo Chicken Dip Egg Rolls

The oil was crackling, the kitchen smelled like hot sauce and butter, and I was standing there with a platter of golden egg rolls that looked almost too good to eat. I'd been craving buffalo chicken dip for weeks, but I wanted something I could actually pick up and crunch into. So I rolled that creamy, spicy filling into wrappers, dropped them in hot oil, and watched them turn into crispy, cheesy perfection. My husband walked in, grabbed one before they even cooled, and burned his tongue, but he still went back for another.

I brought these to a Super Bowl party once, thinking I'd made plenty. They were gone in under ten minutes, and people kept asking if I had more hidden somewhere. One friend actually tried to bribe me with a beer for the last one. Now I always make extra, because watching people fight over food you made is both flattering and a little chaotic.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, it saves time and adds a subtle roasted flavor that makes the filling taste like you worked harder than you did.
• Cream cheese, softened: This is what makes the filling creamy and luscious, so let it sit on the counter for at least 20 minutes before you start mixing.
• Buffalo sauce: The star of the show, use your favorite brand or adjust the amount if you want more or less heat.
• Ranch dressing or blue cheese dressing: This cools down the spice and adds tangy richness, go with whatever you prefer or have in the fridge.
• Shredded cheddar cheese: Melts beautifully and adds that gooey, cheesy pull when you bite in.
• Green onions: Finely chopped, they give a fresh, zesty bite that cuts through all the richness.
• Egg roll wrappers: Look for them in the refrigerated section near the tofu, they crisp up perfectly and hold the filling without tearing.
• Vegetable or canola oil: For frying, you need a neutral oil with a high smoke point so the wrappers turn golden without tasting greasy.
• Cooking spray: If you are baking or air frying, a light mist helps the wrappers crisp up and turn golden brown.

Instructions

Mix the Filling:

In a large bowl, stir together the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions until everything is creamy and well blended. Taste it and adjust the buffalo sauce if you want more kick or less heat.

Fill the Wrappers:

Lay one egg roll wrapper on a clean surface so a corner points toward you, then spoon 2 to 3 tablespoons of filling into the center. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly toward the top corner, dabbing the tip with water to seal it shut.

Fry Until Golden:

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F, then carefully add a few egg rolls at a time and fry for 3 to 4 minutes per side until they are crispy and golden brown. Lift them out with tongs and let them drain on paper towels.

Bake for a Lighter Option:

Preheat your oven to 425°F, arrange 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, until they are golden and crisp. They will not be quite as crunchy as fried, but they are still delicious.

Air Fry for Speed and Crunch:

Set your air fryer to 400°F, place the egg rolls in a single layer, spray them lightly, and air fry for 8 to 10 minutes, turning once, until they are crispy and browned all over. This method gives you great texture without all the oil.

Cool and Serve:

Let the egg rolls rest for about 5 minutes so the filling sets up a bit and you do not burn your mouth. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

Save

One night, my neighbor knocked on the door just as I pulled a batch out of the fryer. I handed her one on a napkin, and she stood in my kitchen eating it with her eyes closed, saying it tasted like the best part of a tailgate party. She left with six more wrapped in foil, and now she texts me every few weeks asking if I am making them again. That is when I knew this recipe was a keeper.

Choosing Your Cooking Method

Frying gives you the crispiest, most restaurant style texture, but it does take a bit more oil and attention. Baking is hands off and less messy, though the wrappers will not get quite as shatteringly crisp. Air frying is the middle ground, you get great crunch with minimal oil and it is fast, making it my go to method on busy weeknights when I still want something indulgent.

Freezing and Reheating

I always make a double batch and freeze half for later. Lay the uncooked egg rolls on a baking sheet in a single layer and freeze them until solid, then transfer them to a freezer bag. When you are ready to cook, fry, bake, or air fry them straight from frozen, just add a few extra minutes to the cooking time. Reheating leftovers works best in the oven or air fryer, the microwave will make them soggy and sad.

Serving and Pairing Ideas

These egg rolls are perfect on their own, but I love serving them with celery and carrot sticks on the side for that classic buffalo wing vibe. A cold beer or a sweating glass of iced tea is the ideal drink pairing, and if you are feeding a crowd, set out bowls of ranch, blue cheese, and extra buffalo sauce so everyone can dip however they like.

• Offer a variety of dipping sauces so guests can customize their heat level and flavor.
• Garnish the platter with fresh parsley or extra green onion slices for a pop of color.
• Serve them hot and fresh, because they taste best right out of the fryer or oven when the filling is still gooey.

Save

Every time I make these, someone asks for the recipe, and I love how something so simple can turn into the most talked about dish at the table. They are crispy, creamy, spicy, and cheesy all at once, and honestly, that is a combination that never gets old.

Recipe FAQs

→ Can I make these buffalo chicken egg rolls ahead of time?

Yes, assemble the egg rolls and freeze them uncooked on a baking sheet. Once frozen solid, transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to frying time or 5 minutes to baking time.

→ What's the best way to get crispy egg rolls without deep frying?

Air frying produces excellent results at 400°F for 8-10 minutes, turning once. For baking, set your oven to 425°F and cook for 15-20 minutes, flipping halfway through. Lightly spray with cooking spray to help achieve golden brown crispiness.

→ Can I adjust the spice level in these egg rolls?

Absolutely. Start with less buffalo sauce and add more to taste. For mild versions, substitute mild wing sauce or reduce buffalo sauce to 2 tablespoons. For extra heat, add a dash of hot sauce or cayenne pepper to the filling mixture.

→ What type of chicken works best for this filling?

Rotisserie chicken from the grocery store works beautifully and saves time. Leftover cooked chicken breast or thigh meat also works well. Just ensure the meat is shredded into bite-sized pieces for easy rolling and even distribution.

→ How do I prevent egg rolls from getting soggy?

Avoid overfilling the wrappers—2-3 tablespoons is the sweet spot. Seal edges tightly with water. Let cooked egg rolls rest for 5 minutes before serving. If baking, place them on a wire rack or turn them halfway through cooking to ensure even crisping.

→ What dipping sauces pair well with these egg rolls?

Classic options include extra buffalo sauce for heat lovers, ranch dressing for cooling contrast, or blue cheese dressing for authentic buffalo wing flavor. For something different, try garlic aioli or a spicy honey mustard dip.