Buffalo Chicken Dip Egg Rolls

The first batch came out of the fryer so hot I burned my tongue trying one too soon, but I couldn't help it. The wrapper shattered under my teeth, and that creamy, tangy buffalo filling spilled out like molten gold. My sister grabbed two before I could even plate them, and by halftime, the platter was empty. I've been making these ever since, tweaking the heat level and debating ranch versus blue cheese with anyone who'll listen.

I brought a tray to a potluck once, still warm in foil, and watched a quiet crowd turn loud as soon as the first person bit in. Someone asked if I catered, and I just laughed. The truth is, these are almost too easy for how much praise they earn. Now I keep a stash in the freezer for unexpected guests or those nights when only something crunchy and cheesy will do.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is my shortcut hero here, already juicy and seasoned, saving you a whole step.
• Cream cheese, softened: Let it sit on the counter for twenty minutes or you'll be wrestling lumps forever, trust me.
• Buffalo sauce: This is where you control the fire, start with a third cup and taste as you go.
• Ranch or blue cheese dressing: Ranch keeps it mellow and crowd friendly, blue cheese adds that sharp, funky kick purists crave.
• Shredded cheddar cheese: It melts into every crevice and binds the filling together so nothing falls apart mid bite.
• Green onions: A handful of fresh bite that cuts through all that richness and makes the filling feel alive.
• Egg roll wrappers: Keep them under a damp towel while you work or they'll dry out and crack before you can roll them.
• Water: Just a fingertip dipped in water seals each roll tight, no fancy brushes needed.
• Vegetable or canola oil: High smoke point, neutral flavor, perfect for frying until golden and crackling.
• Cooking spray: A light mist before baking or air frying gives you that crisp without the oil bath.

Instructions

Mix the Filling:

Combine chicken, cream cheese, buffalo sauce, dressing, cheddar, and green onions in a large bowl until creamy and uniform. Taste it now and adjust the heat or tang before you commit to wrapping.

Prep Your Workspace:

Lay out an egg roll wrapper with one corner pointing toward you, like a diamond. Keep the rest covered so they stay pliable.

Fill and Fold:

Spoon two to three tablespoons of filling into the center, then fold the bottom corner over it snugly. Tuck in the sides and roll away from you, sealing the top corner with a dab of water.

Fry (Option 1):

Heat two inches of oil to 350 degrees F in a deep skillet, then fry in batches for three to four minutes per side until golden and crisp. Drain on paper towels and try not to eat them all before serving.

Bake (Option 2):

Preheat your oven to 425 degrees F, arrange rolls on parchment, spray lightly, and bake fifteen to twenty minutes, flipping halfway. They won't be quite as shatteringly crisp as fried, but they're still excellent.

Air Fry (Option 3):

Set your air fryer to 400 degrees F, arrange rolls in a single layer without crowding, spray lightly, and cook eight to ten minutes, turning once. This method gives you the crunch with a fraction of the oil.

Rest and Serve:

Let them cool for five minutes so the filling sets and you don't burn your mouth like I always do. Serve with extra buffalo sauce, ranch, or blue cheese on the side.

Save

One Sunday, I made a double batch and froze half, then pulled them out three weeks later when friends showed up unannounced. They emerged from the air fryer crisp and perfect, and no one believed they'd been sitting in my freezer. That's when I realized these weren't just a recipe, they were a secret weapon. Now I always keep a stash tucked away, ready to turn any ordinary evening into something a little more exciting.

Choosing Your Cheese

Cheddar is classic, sharp and melty, but I've swapped in pepper jack when I wanted extra heat or Monterey Jack for a milder, creamier vibe. The filling is forgiving, so experiment with whatever's in your fridge. Just make sure it melts well, because cold, clumpy cheese inside a crispy shell is a letdown no one deserves.

Make Ahead Magic

Assemble the egg rolls in the morning or even the night before, then cover and refrigerate until you're ready to cook. They hold their shape beautifully, and you'll thank yourself later when all you have to do is heat oil or turn on the oven. I've also frozen uncooked rolls on a tray, then tossed them in a freezer bag for up to three months, which means game day prep becomes almost effortless.

Serving Suggestions

These are meant to be dipped, dunked, and devoured. I like to set out bowls of extra buffalo sauce, ranch, and blue cheese so everyone can pick their side. A platter of celery and carrot sticks adds crunch and color, plus it makes you feel a little less guilty about eating six egg rolls in one sitting.

• Pair with a cold beer or sparkling water with lime for a refreshing contrast.
• Serve alongside other finger foods like wings or loaded nachos for a full spread.
• Leftover egg rolls reheat beautifully in the oven or air fryer, just avoid the microwave or they'll turn soggy.

Save

Every time I make these, someone asks for the recipe, and I always say the same thing: just start rolling and don't overthink it. They're messy, fun, and worth every golden, spicy bite.

Recipe Questions & Answers

→ Can I make these 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. You can also freeze uncooked egg rolls for up to 3 months; cook from frozen, adding 2-3 extra minutes to the cooking time.

→ What's the best way to reheat leftover egg rolls?

Reheat in a 375°F oven for 8-10 minutes or air fry at 375°F for 4-5 minutes until heated through and crispy. Avoid microwaving as they'll become soggy.

→ Can I bake these instead of frying?

Absolutely. Bake at 425°F for 15-20 minutes on a parchment-lined sheet, flipping halfway. Lightly spray with cooking spray before baking to help them crisp up nicely.

→ What dipping sauces work well?

Extra buffalo sauce, ranch dressing, blue cheese dressing, or a combination of buffalo and ranch are classic choices. For a cool contrast, try a simple sour cream dip with chives.

→ Can I use fresh chicken instead of rotisserie?

Yes, poach, bake, or grill chicken breasts and shred them. You'll need about 2-3 boneless skinless breasts to yield 2 cups of shredded chicken. Season the chicken while cooking for extra flavor.