Buffalo Chicken Dip Egg Rolls

The smell of buffalo sauce and melted cheese hit me the moment I walked into my sister's kitchen on Super Bowl Sunday. She was pulling a tray of golden, crispy egg rolls from the oven, and I couldn't figure out what they were until I bit into one. The creamy, tangy buffalo chicken dip I loved was somehow wrapped in a crunchy shell, and I was immediately obsessed. I went home that night determined to make my own version, and now these egg rolls show up at every gathering I host.

I made these for a friend's birthday party last spring, and they were gone before the main course even came out. People kept asking if I'd ordered them from a restaurant, which made me laugh because the filling took maybe ten minutes to throw together. One guest came back three times, and I watched her sneak two more into a napkin before she left. That's when I knew I had a keeper.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, it's already seasoned and saves you from poaching or grilling from scratch.
• Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps.
• Buffalo sauce: Start with 1/3 cup and taste as you go, some brands are much hotter than others.
• Ranch or blue cheese dressing: This cools down the heat and adds creamy tang, pick whichever you prefer for dipping wings.
• Shredded cheddar cheese: It melts beautifully and adds sharpness, but pepper jack works if you want extra kick.
• Green onions: Finely chopped, they add a fresh bite that cuts through the richness.
• Egg roll wrappers: Usually found in the refrigerated produce section, they crisp up perfectly when fried or baked.
• Vegetable or canola oil: For frying, you need enough to come up about 2 inches in your pan.
• Cooking spray: A light coat helps baked or air fried egg rolls get golden and crisp without deep frying.

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 evenly mixed. Taste it now and adjust the buffalo sauce if you want more heat.

Assemble the egg rolls:

Lay one wrapper on your counter with a corner pointing toward you, like a diamond. Spoon 2 to 3 tablespoons of filling into the center, then fold the bottom corner over it, tuck in the sides, and roll tightly toward the top corner. Dab a little water on the final corner to seal it shut, then repeat with the rest.

Fry them:

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F. Fry the egg rolls in batches, turning once, for 3 to 4 minutes per side until they're golden brown and crispy. Drain them on paper towels.

Bake them:

Preheat your oven to 425°F and arrange the egg rolls on a parchment lined baking sheet. Spray them lightly with cooking spray, then bake for 15 to 20 minutes, flipping halfway through, until they're golden and crunchy.

Air fry them:

Set your air fryer to 400°F and arrange the egg rolls in a single layer. Spray lightly with cooking spray and air fry for 8 to 10 minutes, turning once, until crisp and golden.

Cool and serve:

Let the egg rolls rest for 5 minutes so the filling sets a bit and you don't burn your tongue. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side.

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These egg rolls became a game day tradition in my house after my husband requested them three weekends in a row. Now I make a double batch and freeze half so I always have some ready when friends show up unexpectedly. There's something about the crispy wrapper giving way to that creamy, spicy filling that makes everyone reach for seconds before they've even finished the first one.

Make Ahead and Freezing

You can assemble all the egg rolls in the morning, cover them with a damp towel, and refrigerate until you're ready to cook. For longer storage, freeze them uncooked on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to three months. Cook them straight from frozen, just add a couple extra minutes to whichever method you're using.

Serving Suggestions

I like to serve these with celery and carrot sticks on the side, just like you'd get with wings, plus little bowls of extra ranch and buffalo sauce for dipping. They're also great alongside a simple green salad if you want to balance out the richness. For a full appetizer spread, pair them with mozzarella sticks or a big bowl of tortilla chips and salsa.

Adjusting the Heat

If you're feeding people with different spice tolerances, start with less buffalo sauce and put extra on the table for dipping. I've made a mild batch for kids using just a few tablespoons of sauce, and they loved them. You can also swap in mild wing sauce or even a honey sriracha blend if you want a sweeter kick.

• For extra heat, add a pinch of cayenne or a few dashes of hot sauce to the filling.
• Pepper jack cheese will give you more spice than cheddar without changing the buffalo sauce amount.
• Always taste the filling before you start rolling so you know exactly what you're working with.

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These egg rolls turn any ordinary evening into something a little more fun, and they're so easy that you'll wonder why you ever ordered takeout. Make a batch this weekend and watch them vanish.

Recipe FAQs

→ Can I make these egg rolls ahead of time?

Yes, you can assemble uncooked egg rolls and freeze them on a baking sheet before transferring to a freezer bag. Fry or bake from frozen, adding 2-3 extra minutes to cooking time.

→ What's the best way to cook buffalo chicken egg rolls?

Frying creates the crispiest texture with golden brown exteriors. Baking at 425°F works well for a lighter version, while air frying gives you crispy results with less oil in 8-10 minutes.

→ Can I adjust the spice level?

Absolutely. Reduce the buffalo sauce for milder flavor or increase for more heat. Using mild wing sauce instead of traditional buffalo sauce also tones down the spice while maintaining flavor.

→ What type of chicken works best?

Rotisserie chicken is ideal for quick prep and already-seasoned flavor. Leftover cooked chicken, poached chicken breasts, or even shredded rotisserie turkey all work beautifully.

→ What dipping sauces complement these egg rolls?

Classic buffalo sauce, ranch dressing, or blue cheese dressing are traditional pairings. For extra creaminess, try mixing hot sauce into sour cream or Greek yogurt.

→ How do I prevent egg rolls from getting soggy?

Make sure your oil reaches 350°F before frying, and don't overcrowd the pan. For baking, flip halfway through and ensure the oven is fully preheated. Let cooked egg rolls drain on paper towels.