Buffalo Chicken Dip Egg Rolls (Printer-friendly)

Golden crispy wrappers filled with spicy buffalo chicken, cream cheese, and cheddar. Ideal party appetizer ready in under an hour.

# 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 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 until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with one 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 and roll tightly away from you. Moisten the top corner with water and seal firmly. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in a deep skillet to 350°F. Working in batches, fry egg rolls 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 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, spray lightly with cooking spray, and air fry for 8 to 10 minutes, turning once, until crisp.
06 - Cool for 5 minutes before serving. Present with extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • All the addictive flavor of buffalo chicken dip, but in a handheld, crispy shell you can dip and devour.
  • You can fry, bake, or air fry them depending on your mood and what equipment you have on hand.
  • They freeze beautifully, so you can make a double batch and pull out a few whenever a craving or unexpected guest shows up.
02 -
  • If your cream cheese is cold and hard, the filling will be lumpy and difficult to mix, so always let it soften at room temperature first.
  • Do not overfill the wrappers or they will burst open during cooking, I learned this the hard way when filling oozed everywhere in the fryer.
  • Keep a damp towel over the unused wrappers while you work, because they dry out fast and become brittle and impossible to roll.
03 -
  • Use a candy thermometer to monitor your oil temperature, because too hot and the wrappers burn before the filling heats through, too cool and they absorb oil and turn greasy.
  • Swap in pepper jack cheese for extra spice, or mix in a spoonful of sour cream if you want the filling a bit creamier and tangier.
  • Roll the egg rolls as tightly as possible without tearing the wrapper, because loose rolls can come apart during cooking and lose all that delicious filling.
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