Buffalo Chicken Dip Egg Rolls

My neighbor showed up at my door one Sunday with a foil-wrapped tray of these, still warm from her fryer. I took one bite standing in the hallway and immediately asked her to come back inside and teach me. The crunch gave way to this ridiculously creamy, spicy filling that tasted exactly like the buffalo chicken dip I always scrape the bottom of the bowl for at parties. I made them the following weekend for a potluck and watched them vanish in under ten minutes.

I brought a platter of these to a Super Bowl party last year, and my friend's husband asked if I'd cater his birthday. I'm not a caterer, but I took it as a compliment. We stood around the kitchen island that night, dipping them in extra ranch and arguing about whether blue cheese or ranch was the right move. The answer, we decided, was both.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here because it's already seasoned and saves you from boiling or baking chicken from scratch.
• Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps.
• Buffalo sauce: This is where the heat lives, so taste your filling as you go and adjust based on how brave you're feeling.
• Ranch dressing or blue cheese dressing: Ranch is milder and crowd-pleasing, blue cheese brings tang and authenticity.
• Shredded cheddar cheese: It melts into the filling and adds a sharp, salty richness that balances the spice.
• Green onions: They give little bursts of freshness and a slight bite that cuts through all that creamy goodness.
• Egg roll wrappers: Find them in the refrigerated section near the tofu, and keep them covered with a damp towel so they don't dry out while you work.
• Water: Just a small bowl for sealing the edges, nothing fancy.
• Vegetable or canola oil: If you're frying, use enough to get a good bubbling action, about two inches deep.
• Cooking spray: A light mist before baking or air frying helps them crisp up without drowning in oil.

Instructions

Mix the filling:

In a large mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions. Stir until everything is creamy and evenly incorporated, with no big chunks of cream cheese left.

Assemble the egg rolls:

Lay an egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Place 2 to 3 tablespoons of filling in the center, then fold the bottom corner over the filling, fold in the side corners, and roll tightly away from you.

Seal the edges:

Moisten the top corner with a little water using your finger, then press to seal. Repeat with the remaining wrappers and filling, keeping finished rolls under a damp towel so they don't dry out.

Fry them:

Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 3 to 4 minutes per side, until golden brown and crisp, then drain on paper towels.

Bake them:

Preheat your oven to 425°F (220°C), place egg rolls on a parchment-lined baking sheet, lightly spray with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They should come out golden and crispy on all sides.

Air fry them:

Preheat your air fryer to 400°F (200°C), arrange egg rolls in a single layer without crowding, spray lightly with cooking spray, and air fry for 8 to 10 minutes, turning once. They'll be perfectly crisp and a little lighter than the fried version.

Cool and serve:

Let them cool for 5 minutes before serving so the filling sets up a bit and doesn't burn anyone's mouth. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

Save

I served these at my son's graduation party, and his friends kept coming back to the kitchen asking if there were more. One kid told me he didn't even like buffalo sauce, but he ate four of them anyway. That's when I knew this recipe was a keeper.

Make Ahead and Storage

You can assemble these egg rolls up to a day ahead and keep them covered in the fridge until you're ready to cook. If you want to freeze them, lay them on a baking sheet in a single layer until solid, then transfer to a freezer bag. Cook them straight from frozen, just add a couple extra minutes to the cooking time. Leftovers can be reheated in the oven or air fryer to bring back that crispiness, though they never last long enough in my house to worry about storage.

Customizing the Heat Level

If you're cooking for people with different spice tolerances, start with less buffalo sauce in the filling and serve extra on the side for dipping. You can also swap in a mild wing sauce or even a honey barbecue sauce if you want to keep things family-friendly. I've made a batch with half the buffalo sauce and mixed in a little honey for my kids, and they were just as happy. The beauty of this recipe is that the base is creamy and cheesy enough to carry whatever level of heat you throw at it.

Serving Suggestions

These egg rolls shine brightest when you serve them with classic buffalo chicken sides like celery and carrot sticks. I usually set out small bowls of ranch, blue cheese, and extra buffalo sauce so people can dip however they like. A cold beer or a tangy lemonade cuts through the richness and makes the whole experience feel like a real event, even if it's just a Tuesday.

• Serve with celery and carrot sticks for that authentic wing night feeling.
• Offer both ranch and blue cheese dressing so everyone gets their favorite.
• Pair with a simple green salad or coleslaw to balance out the richness.

Save

These egg rolls have become my go-to whenever I need to bring something that'll actually get eaten. They're crispy, creamy, spicy, and completely impossible to stop at just one.

Recipe FAQs

→ Can I make these buffalo chicken egg rolls ahead of time?

Absolutely. You can assemble the egg rolls up to 24 hours before cooking and refrigerate them, or freeze uncooked rolls for up to 3 months. If freezing, place them on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen by adding 2-3 minutes to the cooking time.

→ What's the best way to get the crispiest egg rolls?

Deep frying produces the crispiest, most traditional texture with a golden exterior. However, air frying comes very close while using less oil. For baking, make sure to spray the rolls generously with cooking oil and flip them halfway through cooking. Whichever method you choose, don't overcrowd the cooking surface so they crisp evenly.

→ Can I adjust the spice level?

Definitely. Start with 1/3 cup of buffalo sauce and taste the filling before wrapping. For mild versions, reduce to 2 tablespoons or use a mild wing sauce. To increase the heat, add more buffalo sauce or mix in some cayenne pepper or hot sauce. You can also use pepper jack cheese for extra spice.

→ What dipping sauces work well with these egg rolls?

Classic choices include ranch dressing, blue cheese dressing, or additional buffalo sauce for drizzling. For something different, try a garlic aioli, honey mustard, or even a cool avocado crema. The creamy sauces help balance the spicy filling perfectly.

→ Can I use something other than rotisserie chicken?

Yes. Any cooked chicken works—leftover grilled chicken, poached chicken breasts, or even canned chicken (drained well) in a pinch. If using raw chicken, cook and shred it first, about 2 boneless breasts will yield roughly 2 cups of meat. Rotisserie is convenient because it's already seasoned and tender.

→ How do I prevent the egg rolls from getting soggy?

Make sure your filling isn't too wet—drain any excess liquid from the chicken and don't overdo the sauces. Seal the rolls tightly with water so filling doesn't leak during cooking. If baking, place them on a wire rack over the baking sheet to let air circulate, and always let cooked rolls rest on paper towels to absorb excess oil.