Buffalo Chicken Dip Egg Rolls (Printable)

Golden egg rolls filled with spicy buffalo chicken dip, cheddar, and green onions. A crunchy, cheesy 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

# How To Make:

01 - In a large mixing bowl, combine the shredded chicken, 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 Hints:

01 -
  • They disappear faster than you can fry them, which means you nailed it every single time.
  • You get all the flavor of buffalo chicken dip but in a handheld, crispy package that doesn't require a spoon.
  • They're flexible enough to bake, fry, or air fry depending on your mood and your schedule.
02 -
  • If you skip softening the cream cheese, you'll end up with chunks in your filling that won't spread evenly and the texture will be off.
  • Sealing the wrappers with water is non-negotiable because a loose seal means the filling will leak out and burn in the oil.
  • Don't crowd the pan when frying or the temperature will drop and your egg rolls will turn greasy instead of crispy.
03 -
  • Use pepper jack cheese instead of cheddar if you want an extra layer of heat that sneaks up on you.
  • Keep a damp kitchen towel over your stack of wrappers while you work so they don't dry out and crack before you get to them.
  • If your filling seems too thick to spread easily, stir in a tablespoon of milk or extra ranch to loosen it up.
Go Back