Buffalo Chicken Dip Egg Rolls (Printer Version)

Crispy wrappers stuffed with spicy buffalo chicken filling, cheddar cheese, and green onions. The ultimate 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 thoroughly until the filling is 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 the seam. 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. Transfer to paper towels to drain.
04 - Preheat oven to 425°F. Arrange 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 - Allow egg rolls to cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • All the creamy, spicy joy of buffalo chicken dip transformed into a crispy, handheld snack.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • They freeze beautifully, so you can make a double batch and pull them out whenever friends show up unannounced.
  • The filling is endlessly adaptable to your heat tolerance and cheese preferences.
02 -
  • If your cream cheese isn't fully softened, the filling will be lumpy and hard to mix, so plan ahead and let it sit out.
  • Don't overfill the wrappers or they'll burst open during cooking, trust me, I learned this the hard way on my second batch.
  • Seal the edges tightly with water or the filling will leak out and make a mess in your oil or air fryer.
  • If frying, make sure the oil is hot enough before adding the egg rolls, or they'll absorb too much oil and turn greasy instead of crispy.
03 -
  • Keep a damp towel over the assembled egg rolls while you work so the wrappers don't dry out and crack.
  • Use a candy or instant-read thermometer to monitor your frying oil temperature for consistent results.
  • Serve them on a wire rack instead of a plate so the bottoms stay crispy and don't steam.
  • If you're baking, flip them halfway through and spray again for maximum crispiness on all sides.
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