Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken and creamy cheese for the ultimate party snack.

# What You'll Need:

→ 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:

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, and 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 -
  • They taste like your favorite game day dip, but wrapped in a crispy shell you can hold in one hand.
  • You can bake, fry, or air fry them depending on your mood and your kitchen setup.
  • The filling comes together in one bowl with no fancy technique required.
  • They freeze beautifully, so you can pull out a few whenever a craving hits.
02 -
  • If your cream cheese isn't soft enough, you'll end up with lumps that won't blend in, so give it time to come to room temperature.
  • Don't overfill the wrappers or they'll burst open during cooking, and you'll lose all that glorious filling.
  • Keep a damp towel over your wrappers and finished egg rolls while you work, or they'll dry out and crack.
  • If frying, make sure your oil is hot enough before you start or the wrappers will absorb too much oil and turn greasy instead of crispy.
03 -
  • Use a candy thermometer to check your oil temperature if frying, because guessing often leads to soggy or burnt egg rolls.
  • Press out any air pockets when you roll them up, or they'll puff up unevenly and the filling can leak out.
  • Double the batch and freeze half so you always have a stash ready for unexpected guests or last-minute cravings.
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