Save to Pinterest My sister brought buffalo chicken dip to a New Year's party three years ago, and by halftime it was gone. I stood there scraping the dish with a chip, wishing I'd grabbed more. The next weekend, I rolled that same creamy, spicy filling into egg roll wrappers just to see what would happen. What came out of the oil was shatteringly crisp, molten inside, and honestly better than the original dip.
I made these for a Super Bowl watch party once and set them out on a platter with ranch and extra buffalo sauce. My friend Matt ate four in a row without saying a word, then looked up and asked if I had more in the kitchen. I did. He ate three more.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here, already seasoned and tender, saving you from poaching or roasting your own.
- Cream cheese, softened: This is what makes the filling creamy and spreadable, let it sit on the counter for thirty minutes or you'll be fighting lumps.
- Buffalo sauce: The soul of the recipe, use your favorite brand or make it hotter or milder to match your crowd.
- Ranch dressing or blue cheese dressing: Ranch is mild and crowd friendly, blue cheese brings tang and tradition, pick whichever you'd dip your wings in.
- Shredded cheddar cheese: Melts into gooey pockets inside the wrapper, pepper jack works too if you want extra kick.
- Green onions, finely chopped: A fresh bite that cuts through all the richness, don't skip them.
- Egg roll wrappers: Usually near the tofu in the refrigerated section, keep them covered with a damp towel so they don't dry out while you work.
- Small bowl of water: Just for sealing the edges, a fingertip dipped in water is all you need.
- Vegetable or canola oil, for frying: Neutral oil that can take the heat without smoking, you need about two inches in the pan.
- Cooking spray: If you're baking or air frying, a light mist helps them crisp up instead of staying pale and chewy.
Instructions
- Mix the filling:
- In a large bowl, stir together the chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions until everything is coated and creamy. Taste it now, this is your last chance to adjust the heat or tang.
- Fill the wrappers:
- Lay one wrapper on a clean counter with a corner pointing toward you, like a diamond. Spoon two to three tablespoons of filling into the center, not too much or it will burst when it cooks.
- Roll and seal:
- Fold the bottom corner up over the filling, then fold in the left and right corners like you're wrapping a tiny present. Roll tightly toward the top corner, dab that last tip with water, and press to seal.
- Fry them:
- Heat two inches of oil in a deep skillet to 350°F, a wooden chopstick stuck in the oil should bubble steadily. Fry three or four egg rolls at a time for three to four minutes per side until they're deep golden and crackling.
- Bake them:
- Preheat your oven to 425°F, arrange the egg rolls on a parchment lined baking sheet, spray them lightly with oil, and bake for fifteen to twenty minutes, flipping halfway. They won't be quite as crisp as fried, but they're still very good.
- Air fry them:
- Set your air fryer to 400°F, lay the egg rolls in a single layer without touching, spray lightly, and cook for eight to ten minutes, turning once. These come out the crispest with the least oil.
- Rest and serve:
- Let them cool on a rack for five minutes so the filling sets up and you don't burn your tongue. Serve with extra buffalo sauce, ranch, or blue cheese on the side for dipping.
Save to Pinterest These became my go to whenever I need to bring something impressive without spending all day in the kitchen. I've made them for birthday parties, tailgates, and random Tuesday nights when I just wanted something crunchy and indulgent. Every time, someone asks if I catered them.
How to Store and Reheat
Cooked egg rolls keep in the fridge for up to three days in an airtight container. Reheat them in a 400°F oven or air fryer for five to seven minutes to bring back the crispness, microwaving will make them soggy. If you have uncooked ones, freeze them in a single layer on a tray, then transfer to a freezer bag and fry or bake straight from frozen, adding a few extra minutes to the cook time.
What to Serve With Them
I always put out celery and carrot sticks because they're classic with buffalo flavor and give people something cool and crunchy to balance the heat. A big bowl of ranch or blue cheese dressing is essential, and if you want to go all out, add a platter of fresh veggies, chips, or even a simple green salad. These are rich enough that you don't need much else, they're the star of the table.
Make Ahead Tips
You can roll these up to a day ahead and keep them covered in the fridge on a parchment lined tray. Just don't stack them or they'll stick together. If you want to prep even further, freeze them uncooked and pull out however many you need straight from the freezer.
- Brush the wrappers lightly with oil before freezing so they don't dry out.
- Label your freezer bag with the date and cooking instructions so future you doesn't have to guess.
- Let frozen egg rolls sit at room temperature for five minutes before frying or baking to help them cook evenly.
Save to Pinterest These egg rolls have saved me more times than I can count, and they've never let me down. Make them once and I promise they'll become your favorite thing to bring anywhere.
Recipe FAQs
- → Can I make these buffalo chicken egg rolls ahead of time?
Yes, you can assemble uncooked egg rolls and freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to your preferred cooking method.
- → What's the best way to get crispy egg rolls?
Frying produces the crispiest results with that golden exterior. Air frying gives excellent crunch with less oil. Baking works well but yields slightly less crunch—flip halfway through and spray with oil for better crisping.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves prep time. You'll need about 2 cups shredded meat, which is roughly half a standard rotisserie chicken.
- → How do I prevent egg rolls from opening during cooking?
Make sure to fold tightly and seal the final corner with water before placing them in hot oil or the oven. Don't overfill—2-3 tablespoons is plenty. The water creates a glue-like seal when heated.
- → Can I make these less spicy?
Reduce the buffalo sauce to 2 tablespoons or use mild wing sauce. You can also increase the ranch dressing to balance the heat. The cream cheese and cheddar help mellow the spice level naturally.
- → What dipping sauces work best?
Classic buffalo sauce, ranch dressing, or blue cheese dressing are traditional choices. For something different, try garlic mayo, honey mustard, or a spicy sriracha mayo.