Buffalo Chicken Dip Egg Rolls (Printable Version)

Golden crispy rolls filled with spicy buffalo chicken and creamy cheese blend

# 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

# Directions:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Mix until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place 2-3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold the side corners in, then roll tightly away from you. Moisten the top corner with water and seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in a deep skillet to 350°F. Fry egg rolls in batches for 3-4 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 15-20 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 8-10 minutes, turning once, until crisp.
06 - Let cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • Every bite crunches loud enough to hear across the room, then floods your mouth with creamy buffalo heat.
  • You can fry, bake, or air fry them, so they fit whatever equipment or mood you're in.
  • They disappear faster than any other appetizer I've ever made, and people always ask for the recipe before they leave.
02 -
  • Don't overfill the wrappers or they will split open in the oil and leak molten cheese everywhere, I learned this the messy way.
  • Keep a damp towel over the unused wrappers while you work, they dry out fast and crack when you try to roll them.
  • If you're frying, don't crowd the pan or the temperature will drop and your egg rolls will turn greasy instead of crisp.
03 -
  • Use a candy thermometer to keep your frying oil at a steady 350°F, too hot and the outside burns before the inside heats through, too cool and they soak up grease.
  • If you want them extra crispy when baking, flip them twice instead of once and give them a second spray of oil halfway through.
  • Taste your filling before you start rolling and adjust the buffalo sauce, some brands are much hotter than others and you don't want any surprises.
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