Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken, cream cheese, cheddar, and green onions for game day snacking.

# 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 dressing 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 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, then fold the side corners in and 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 and spray lightly with cooking spray. 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 Suggestions:

01 -
  • Every bite delivers that addictive buffalo dip flavor wrapped in a shatteringly crisp shell that stays crunchy even after sitting out.
  • You can fry, bake, or air fry them depending on your mood and equipment, and they turn out delicious every single way.
  • They freeze beautifully uncooked, so you can pull out exactly how many you need and fry them straight from the freezer.
  • The creamy, tangy filling with just enough heat makes them disappear faster than any other appetizer I've ever served.
02 -
  • Don't overfill the wrappers or they'll split open in the oil, leaking all that glorious filling and leaving you with sad, hollow shells.
  • Make sure your oil is hot enough before frying, otherwise the egg rolls absorb too much oil and turn greasy instead of crisp.
  • Keep the unused wrappers covered with a damp kitchen towel while you work, or they'll dry out and crack when you try to roll them.
  • If you're freezing them uncooked, lay them flat on a baking sheet first until solid, then transfer to a freezer bag so they don't stick together.
03 -
  • Press out as much air as possible when rolling so the filling stays compact and the wrapper crisps up evenly all around.
  • Use a thermometer to check your oil temperature, frying at the right heat makes all the difference between soggy and perfectly golden.
  • If you're baking or air frying, flip them halfway through and give them another light spray of oil for maximum crispiness on all sides.
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