Buffalo Chicken Dip Egg Rolls

The sound of sizzling oil and the smell of tangy buffalo sauce hit me the moment I walked into my friend's kitchen during halftime. She was standing at the stove, golden egg rolls piled high on a plate, and I watched everyone abandon their seats to crowd around the counter. One bite into that crispy wrapper with the creamy, spicy filling inside and I knew I had to learn how to make these myself. I went home that night with the recipe scribbled on a napkin, and I've been making them ever since.

I made a double batch for a birthday party once and stashed half in the freezer, thinking I'd save them for later. My husband found them two days later and cooked them straight from frozen while I was out running errands. When I got home, the house smelled like a sports bar, and he was sitting on the couch with an empty plate and a very satisfied grin. Now I label everything in the freezer, but I also make extra on purpose.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here because it's already seasoned and saves you from boiling or baking plain chicken.
• Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps that'll ruin your filling.
• Buffalo sauce: This is where the heat lives, so taste as you go and adjust based on who you're feeding.
• Ranch dressing or blue cheese dressing: Ranch is milder and crowd-pleasing, blue cheese is bold and classic, both work beautifully.
• Shredded cheddar cheese: It melts into the filling and adds a sharpness that balances the tang of the buffalo sauce.
• Green onions: Finely chop them so they distribute evenly and add little bursts of freshness in every bite.
• Egg roll wrappers: Keep them covered with a damp towel while you work or they'll dry out and crack when you try to roll them.
• Vegetable or canola oil: Use enough to get at least two inches in your skillet so the egg rolls fry evenly and don't stick to the bottom.
• Cooking spray: A light mist before baking or air frying helps them crisp up without swimming in oil.

Instructions

Mix the filling:

Stir together the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions in a large bowl until everything is creamy and well combined. Taste it now because this is your last chance to add more heat or cool it down before you roll.

Fill the wrappers:

Lay one egg roll wrapper on a clean surface with a corner pointing toward you, then spoon 2 to 3 tablespoons of filling into the center. Don't overfill or it'll burst open during cooking and make a mess.

Roll them up:

Fold the bottom corner over the filling, tuck in the side corners like you're wrapping a little present, then roll tightly away from you. Dab a little water on the top corner to seal it shut so it stays closed while it cooks.

Fry until golden:

Heat about two inches of oil in a deep skillet to 350°F, then fry the egg rolls in batches for 3 to 4 minutes per side until they turn golden brown and crispy. Drain them on paper towels to soak up the extra oil.

Bake if you prefer:

Preheat your oven to 425°F, arrange the egg rolls on a parchment-lined baking sheet, spray them lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They won't be quite as crispy as fried, but they're still delicious and way less messy.

Air fry for speed:

Set your air fryer to 400°F, place the egg rolls in a single layer, spray them lightly, and cook for 8 to 10 minutes, turning once. This method gives you crispy results without heating up a big pot of oil.

Cool and serve:

Let them rest for about 5 minutes so the filling sets up and you don't burn your mouth. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

Save

I brought a platter of these to a potluck once, and by the time I set them down, three people were already hovering with napkins in hand. One guy asked if I catered on the side, and someone else snapped a photo before they even tried one. I didn't tell them how easy it was because sometimes it's nice to let people think you worked harder than you did.

Cooking Method Differences

Frying gives you the crispiest, most golden exterior and a texture that shatters when you bite into it. Baking is cleaner and less hands-on, though the wrappers stay a little softer and lighter in color. Air frying splits the difference with a crispy shell and almost no oil, plus it heats up faster than your oven and cools down quicker too.

Make-Ahead and Freezing

You can roll these up in the morning, cover them with a damp towel, and refrigerate them until you're ready to cook later that day. If you want to freeze them, lay the uncooked egg rolls on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer bag. Cook them straight from frozen and just add a few extra minutes to whichever method you're using.

Serving Suggestions

These egg rolls are best with something cool and crunchy on the side to balance all that creamy, spicy filling. Celery sticks and carrot sticks are classic for a reason, and they give you something to dip in the leftover ranch or blue cheese dressing. I also like putting out a small bowl of pickled jalapeños for anyone who wants to turn up the heat even more.

• Serve them on a big platter with little bowls of dipping sauce so everyone can grab and go.
• Pair them with a cold beer or a fizzy lemonade to cut through the richness.
• 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'm always happy to share it because good food tastes even better when other people get to enjoy it too. Make a batch, watch them disappear, and don't be surprised when you're asked to bring them again next time.

Recipe Q&A

→ Can I make these egg rolls ahead of time?

Yes, assemble uncooked egg rolls and freeze them in a single layer before transferring to a freezer bag. Cook from frozen, adding 2-3 extra minutes to fry time or 5-7 minutes when baking or air frying.

→ What's the best cooking method for crispy results?

Deep frying produces the crispiest exterior with classic crunch. Air frying comes very close with less oil. Baking works but yields slightly less crunch—lightly spraying with oil helps achieve better texture.

→ Can I adjust the spice level?

Absolutely. Reduce buffalo sauce to 2 tablespoons for mild flavor, or increase to 1/2 cup for extra heat. Using mild wing sauce instead of traditional buffalo sauce also mellows the spice.

→ What type of chicken works best?

Rotisserie chicken is ideal for convenience and flavor. Leftover cooked chicken breasts or thighs work perfectly too. Just ensure the meat is shredded into bite-sized pieces for even filling distribution.

→ How do I prevent egg rolls from opening during cooking?

Make sure the wrapper corner is thoroughly moistened with water before sealing. Roll tightly without overstuffing—2-3 tablespoons of filling is the sweet spot. Place sealed rolls seam-side down when cooking.

→ Can I bake these instead of frying?

Yes, bake at 425°F on a parchment-lined sheet for 15-20 minutes, flipping halfway. Lightly coating with cooking spray before baking helps achieve golden color and crispiness.