Buffalo Chicken Dip Egg Rolls (Print Version)

Crispy egg rolls stuffed with spicy buffalo chicken dip, melty cheese, and zesty onions. The ultimate party appetizer ready in under an hour.

# Ingredient List:

→ 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

# Steps:

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 to 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 to 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 to 20 minutes, flipping halfway, 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 - Let cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • Every bite delivers that addictive combo of crispy shell and gooey, spicy center that disappears faster than you can fry them.
  • You can bake or air fry them without losing that satisfying crunch, so cleanup stays light.
  • They freeze beautifully, which means you can pull off an impressive appetizer spread with almost no notice.
02 -
  • If your wrappers tear while rolling, the filling is probably too warm or too wet, let it cool and thicken for a few minutes.
  • Don't skip the water seal or your egg rolls will burst open in the fryer and leave you with a greasy, heartbreaking mess.
  • Frozen egg rolls need a few extra minutes of cook time, no need to thaw them first.
03 -
  • If you want less mess, use a thermometer to keep your frying oil at a steady 350 degrees F so the wrappers crisp without soaking up too much grease.
  • For extra insurance against leaks, double fold the corners and press firmly when sealing, it takes two extra seconds but saves you from a blowout.
  • Taste your filling before you roll, it's your last chance to adjust the buffalo sauce or add a pinch of garlic powder for extra depth.
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