Buffalo Chicken Dip Egg Rolls

My neighbor brought these to a Super Bowl party three years ago, and I watched them vanish in under ten minutes. The crunch of the wrapper gave way to this outrageously creamy, tangy filling that tasted exactly like the buffalo chicken dip everyone fights over, but handheld and way more fun. I asked for the recipe on the spot, scribbled it on a napkin, and have been making them ever since for any gathering that needs a guaranteed crowd-pleaser. They're messy, they're indulgent, and they disappear faster than you can fry them.

I made my first batch on a rainy Saturday when I had leftover rotisserie chicken and a craving for something crunchy and comforting. I fried them in my old cast iron skillet, and the kitchen smelled like a sports bar in the best possible way. My husband walked in, ate three straight off the cooling rack, and declared them better than anything we'd ever ordered out. That's when I knew this recipe was a keeper.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here for speed and flavor, though any leftover cooked chicken works perfectly.
• Cream cheese, softened: This is the creamy backbone of the filling, so let it sit at room temperature for at least 30 minutes to avoid lumps.
• Buffalo sauce: Use your favorite brand and adjust the amount based on how much heat you can handle.
• Ranch or blue cheese dressing: Ranch is milder and crowd-friendly, blue cheese is classic and tangy, choose your camp.
• Shredded cheddar cheese: Sharp cheddar adds the most flavor, but mild works too if that's what you have on hand.
• Green onions, finely chopped: They add a fresh, sharp bite that balances the richness of the filling.
• Egg roll wrappers: Find them in the refrigerated section near the tofu, they're sturdy enough to hold all that creamy filling without tearing.
• Vegetable or canola oil: For frying, you need enough to submerge the egg rolls halfway for even browning.
• Cooking spray: If you're baking or air frying, a light mist helps them crisp up beautifully.

Instructions

Mix the filling:

In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Stir until everything is evenly incorporated and the mixture is creamy and cohesive.

Assemble the egg rolls:

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, then fold the bottom corner over the filling, fold in the side corners, and roll tightly toward the top corner.

Seal the wrappers:

Dip your finger in a small bowl of water and moisten the top corner of the wrapper, then press to seal. Repeat with the remaining wrappers and filling, keeping finished rolls covered with a damp towel so they don't dry out.

Fry until golden:

Heat 2 inches of oil in a deep skillet to 350 degrees F. Fry the egg rolls in batches for 3 to 4 minutes per side, until they're golden brown and crispy, then drain on paper towels.

Bake if preferred:

Preheat your oven to 425 degrees F, place the egg rolls on a parchment-lined baking sheet, spray lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They'll be golden and crisp when done.

Air fry for speed:

Preheat your air fryer to 400 degrees F, arrange the egg rolls in a single layer without touching, spray lightly, and air fry for 8 to 10 minutes, turning once. They come out perfectly crispy with way less oil.

Cool and serve:

Let the egg rolls cool for 5 minutes before serving so the filling sets slightly and you don't burn your mouth. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

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I brought a platter of these to a potluck last spring, and three different people asked if I'd cater their next party. One friend admitted she ate five standing in the kitchen before the guests even arrived. That's the kind of recipe that makes you feel like a culinary genius, even though it's honestly just smart assembly and good flavor combinations.

Choosing Your Cooking Method

Frying gives you the crispiest, most indulgent result with that classic golden exterior and rich flavor. Baking is hands-off and less messy, perfect for making a big batch without standing over the stove. Air frying is the best of both worlds, crispy and quick with minimal oil, though you might need to work in batches depending on your air fryer size. I usually fry a few for immediate snacking and bake the rest for meal prep or freezing.

Customizing the Heat and Flavor

If you're feeding a crowd with mixed spice tolerance, start with less buffalo sauce and serve extra on the side for dipping. Swap in pepper jack cheese for an extra kick, or use Monterey Jack if you want it milder and creamier. I've also added a handful of crumbled cooked bacon to the filling when I'm feeling extra indulgent, and it's never been a bad decision. You can even sneak in some finely diced celery for crunch and a nod to traditional buffalo wings.

Make Ahead and Freezing Tips

These egg rolls freeze like a dream, which is why I always make a double batch. Assemble them, place them on a parchment-lined baking sheet without touching, and freeze until solid, then transfer to a freezer bag. When you're ready to cook, fry, bake, or air fry them straight from frozen, just add a few extra minutes to the cook time.

• Label the freezer bag with the date and cooking instructions so future you doesn't have to guess.
• They'll keep in the freezer for up to three months without losing quality.
• Don't thaw them before cooking or the wrappers will get soggy and tear.

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These egg rolls have become my go-to whenever I need to impress without stressing, and they've never let me down. Whether you're feeding a crowd or just treating yourself on a Friday night, they're worth every crispy, creamy bite.

Recipe Questions & Answers

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

Yes! You can assemble the egg rolls up to 24 hours before cooking. Store them uncooked in the refrigerator, covered with plastic wrap to prevent drying. You can also freeze uncooked egg rolls for up to 3 months. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag.

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

Frying gives the crispiest results and takes 3-4 minutes per side at 350°F. Baking at 425°F for 15-20 minutes with a light cooking spray works well for a lighter version. Air frying at 400°F for 8-10 minutes creates excellent crunch with less oil. All methods yield delicious results.

→ Can I make these buffalo chicken egg rolls spicier or milder?

Absolutely! Adjust the heat level by varying the amount of buffalo sauce. Use mild wing sauce for less spice, or add extra buffalo sauce and a dash of hot sauce for more kick. The cream cheese and ranch help balance the heat, so you have flexibility to customize to your taste.

→ What dipping sauces pair well with these egg rolls?

Classic options include extra buffalo sauce, ranch dressing, or blue cheese dressing for that traditional wing flavor combination. You could also serve with celery sticks and carrot sticks on the side for a complete appetizer spread that mimics the original buffalo chicken experience.

→ Can I use store-bought rotisserie chicken for the filling?

Rotisserie chicken is perfect for this recipe and saves considerable prep time. Simply shred the meat and you're ready to mix it with the other filling ingredients. Two cups of shredded chicken typically equals about half a rotisserie chicken. Leftover cooked chicken works equally well.

→ How do I prevent egg rolls from getting soggy?

Ensure your oil is properly heated to 350°F before frying, which creates an immediate seal on the wrapper. Don't overcrowd the pan, as this drops oil temperature. If baking or air frying, flip halfway through for even crisping. Let cooked egg rolls drain on paper towels and cool slightly before serving.