Buffalo Chicken Dip Egg Rolls

My neighbor knocked on my door holding a tray of these, still warm, and asked if I wanted to try her game day experiment. One bite and I was hooked on the crunchy shell giving way to that creamy, tangy buffalo filling. I begged for the recipe on the spot, and she laughed and said it was just her favorite dip rolled up in wrappers. That Sunday afternoon taste test turned into my most requested party snack.

I brought a platter of these to a potluck once, and they vanished in minutes while other dishes sat untouched. People kept circling back to ask what was inside, and a few friends admitted they skipped dinner just to keep eating them. The host later texted me asking for the recipe because three guests had already asked her for it.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, saving time and adding extra flavor from the seasoned skin.
• Cream cheese, softened: Let it sit on the counter for 30 minutes so it blends smoothly without lumps that resist mixing.
• Buffalo sauce: Start with less if you are heat sensitive, you can always add more but you cannot take it back once it is too spicy.
• Ranch or blue cheese dressing: This cools down the buffalo heat and adds a tangy creaminess that ties everything together.
• Shredded cheddar cheese: Sharp cheddar gives the best flavor punch, but mild works if you want a gentler taste.
• Green onions: They add a fresh bite that cuts through all the richness and makes each mouthful feel balanced.
• Egg roll wrappers: Keep them covered with a damp towel while you work so they do not dry out and crack when you fold.
• Water for sealing: Just a fingertip dipped in water is enough to glue the wrapper shut and keep the filling from leaking out.
• Oil for frying or cooking spray: If frying, use a neutral oil that can handle high heat without smoking up your kitchen.

Instructions

Make the filling:

Combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions in a large bowl. Mix with a sturdy spoon until everything is creamy and evenly distributed, with no cream cheese clumps hiding in the corners.

Assemble the egg rolls:

Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you like a diamond. Spoon 2 to 3 tablespoons of filling into the center, being careful not to overfill or it will burst during cooking.

Fold and seal:

Fold the bottom corner up over the filling, then fold in the left and right corners to form an envelope shape. Roll tightly toward the top corner, dab the tip with a little water, and press to seal it shut.

Fry option:

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F, using a thermometer to keep the temperature steady. Fry the egg rolls in small batches for 3 to 4 minutes per side until they turn deep golden brown, then drain them on paper towels.

Bake option:

Preheat your oven to 425°F and arrange the egg rolls on a parchment lined baking sheet, leaving space between each one. Spray them lightly with cooking spray, bake for 15 to 20 minutes, flipping halfway through, until they are golden and crispy on all sides.

Air fry option:

Preheat the air fryer to 400°F and place the egg rolls in a single layer in the basket, working in batches if needed. Spray lightly with cooking spray and air fry for 8 to 10 minutes, turning them once halfway through, until they are crisp and golden.

Rest and serve:

Let the cooked egg rolls sit for about 5 minutes so the filling sets slightly and you do not burn your tongue on molten cheese. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

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My brother once ate six of these in one sitting during a playoff game, then declared he was too full for dinner. An hour later he wandered back into the kitchen asking if there were any left. That is when I knew these were dangerous to have around, in the best possible way.

Make Ahead Magic

I learned the hard way that you can assemble these in the morning, cover them with plastic wrap, and refrigerate until party time. They fry up just as crispy, and you save yourself the stress of rolling wrappers while guests are arriving. For longer storage, freeze them on a baking sheet until solid, then toss them in a freezer bag and cook them straight from frozen, adding just a couple extra minutes to the cook time.

Flavor Tweaks

If buffalo sauce is too intense for your crowd, dial it back and add a splash of mild wing sauce or even honey for a sweet heat balance. Pepper jack cheese instead of cheddar amps up the spice, while Monterey Jack keeps things mellow. I once threw in some crumbled blue cheese for a friend who loves the real deal, and it turned the filling into something almost fancy.

Serving Suggestions

These egg rolls shine on a platter surrounded by celery and carrot sticks, which give your guests a crunchy, cool break between bites. I also set out little bowls of extra buffalo sauce, ranch, and blue cheese dressing so everyone can customize their dipping experience. Leftover egg rolls reheat beautifully in a 400°F oven for about 8 minutes, regaining almost all their original crunch.

• Pair them with a cold beer or a tangy lemonade to balance the richness.
• Cut them in half on the diagonal for a prettier presentation and easier sharing.
• Double the batch if you are feeding a crowd, because they disappear faster than you expect.

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Once you master the roll and seal technique, you will find yourself filling egg roll wrappers with all kinds of leftovers. These buffalo chicken ones remain my gold standard, the snack that turns any gathering into a celebration.

Recipe Questions & Answers

→ Can I make these egg rolls ahead of time?

Yes, you can assemble uncooked egg rolls and freeze them on a baking sheet before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

→ What's the best way to cook these egg rolls?

Frying gives the crispiest results, but baking and air frying work well too. Air frying is the healthiest option while still achieving a nice crunch.

→ Can I make these vegetarian?

Substitute shredded chicken with crumbled tofu, cauliflower, or a meat alternative. Adjust seasoning to maintain the buffalo flavor profile.

→ What dipping sauces work best?

Extra buffalo sauce, ranch dressing, or blue cheese dressing are classic choices. For variety, try garlic mayo or honey mustard.

→ How long do leftovers last?

Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

→ Can I use flour tortillas instead?

Yes, you can make smaller taquito-style versions using flour tortillas. Adjust cooking time as they'll cook faster than traditional wrappers.