Buffalo Chicken Dip Egg Rolls

My neighbor brought a tray of these to a Super Bowl party, and I watched them vanish in under ten minutes. The combination of tangy buffalo chicken dip and that shatteringly crisp wrapper was so good I asked for the recipe on the spot. She laughed and said she'd been making them for years, swapping out the usual tortilla chips for egg rolls because her kids liked having something to hold. I went home that night already planning my own batch.

I made a double batch for my brother's graduation party and set them out on a platter with little cups of ranch. People kept coming back, asking if there were more in the kitchen. One guest told me she'd never liked buffalo chicken dip until she tried it this way, because the egg roll wrapper added just enough crunch to balance the creamy heat. That compliment stuck with me longer than it probably should have.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, it is already seasoned and saves you from poaching or baking your own.
• Cream cheese, softened: Let it sit at room temperature for at least 30 minutes so it blends smoothly without lumps.
• Buffalo sauce: Use your favorite brand and adjust the amount based on how much heat you want, I usually start with a third of a cup and taste from there.
• Ranch dressing or blue cheese dressing: Ranch is milder and crowd friendly, blue cheese adds a sharper tang that buffalo purists love.
• Shredded cheddar cheese: Sharp cheddar melts beautifully and adds a nice bite, but you can swap in pepper jack or Monterey Jack if you prefer.
• Green onions, finely chopped: They add a fresh, mild onion flavor that brightens up all that richness.
• Egg roll wrappers: Find them in the refrigerated section near the tofu, and keep them covered with a damp towel while you work so they do not dry out.
• Small bowl of water: You only need a little to moisten the edges and seal the wrappers tightly.
• Vegetable or canola oil, for frying: Use a neutral oil with a high smoke point, and make sure you have at least two inches in your pan.
• Cooking spray: A light coat helps baked or air fried egg rolls crisp up without adding too much extra fat.

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 everything together until it is creamy and evenly mixed, with no big clumps of cream cheese left.

Fill the wrappers:

Lay an egg roll wrapper on a clean surface with a 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 when you fry.

Roll and seal:

Fold the bottom corner up over the filling, then fold in the left and right corners to form an envelope. Roll tightly away from you, then dab a little water on the top corner and press to seal. Repeat with the remaining wrappers and filling.

Fry (if frying):

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350 degrees F. Fry the egg rolls in batches for 3 to 4 minutes per side, until they are golden brown and crispy, then drain on paper towels.

Bake (if baking):

Preheat your oven to 425 degrees F and line a baking sheet with parchment. Arrange the egg rolls seam side down, spray lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through, until golden and crisp.

Air fry (if air frying):

Preheat your air fryer to 400 degrees F. Place the egg rolls in a single layer, spray lightly with cooking spray, and air fry for 8 to 10 minutes, turning once, until crisp and browned.

Rest and serve:

Let the egg rolls cool for about 5 minutes before serving so the filling sets up a little. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

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The first time I served these at a potluck, someone asked if I'd bought them from a restaurant. I will not lie, that felt pretty great. There is something about the way the creamy, spicy filling contrasts with the crispy wrapper that just works, and people always seem surprised that something this impressive came together in less than an hour. Now I make them for every gathering where I want to show up with something that feels special without spending all day in the kitchen.

How to Store and Reheat Leftovers

If you somehow have leftovers, let the egg rolls cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in a 375 degree F oven or air fryer for about 5 minutes to bring back the crispiness, because microwaving will make them soggy. I have also frozen cooked egg rolls and reheated them straight from the freezer, adding a couple extra minutes to the oven time, and they still turn out great.

Freezing Uncooked Egg Rolls

Freezing these before cooking is one of my favorite tricks for meal prep. Arrange the uncooked egg rolls on a baking sheet in a single layer and freeze them until solid, then transfer them to a freezer bag and store for up to 3 months. When you are ready to cook, there is no need to thaw, just fry, bake, or air fry them directly from frozen and add a few extra minutes to the cooking time. They come out just as crispy and delicious as fresh ones.

Serving Suggestions and Pairings

I like to serve these with celery sticks and carrot sticks on the side, because it feels right to have that classic buffalo wing pairing even though we are not eating wings. A big bowl of ranch or blue cheese dressing for dipping is a must, and sometimes I add a drizzle of extra buffalo sauce over the top for people who like it really spicy. They are perfect for game day spreads, holiday parties, or even a fun weeknight dinner if you pair them with a simple salad.

• Set out a variety of dipping sauces like ranch, blue cheese, and honey mustard so everyone can choose their favorite.
• Serve them on a platter with fresh veggies and some tortilla chips for a full snack board vibe.
• Pair them with a cold beer or a crisp lager to balance out all that creamy, spicy richness.

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These egg rolls have become my go to whenever I need to bring something that feels impressive but does not require fancy skills or hard to find ingredients. They always disappear fast, and I love that I can make them ahead and pull them out whenever a craving or a crowd shows up.

Recipe FAQs

→ Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls up to 24 hours in advance and store them covered in the refrigerator. You can also freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

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

All three methods work well. Frying at 350°F produces the crispiest exterior. Baking at 425°F is healthier and requires less oil. Air frying at 400°F offers a great balance of crispy texture with minimal oil. Choose based on your preference and available equipment.

→ Can I adjust the spice level?

Absolutely! For milder egg rolls, reduce the buffalo sauce or use a mild wing sauce. For extra heat, increase the buffalo sauce or add a pinch of cayenne pepper to the filling. You can also control spice by choosing spicy or mild buffalo sauce brands.

→ What can I substitute for the cream cheese?

You can use Neufchâtel cheese for a lower-fat option, or Greek yogurt mixed with a bit of mayonnaise. However, cream cheese provides the best creamy texture and helps bind the filling together, so substitutions may slightly alter the consistency.

→ How do I prevent the egg rolls from bursting while cooking?

Make sure to seal the edges properly by moistening the wrapper corners with water and pressing firmly. Don't overfill the wrappers—2 to 3 tablespoons of filling is ideal. Also, ensure your oil temperature stays consistent at 350°F when frying to prevent uneven cooking.

→ What dipping sauces pair well with these?

Ranch dressing and blue cheese dressing are classic choices that complement the buffalo flavor. You can also serve with extra buffalo sauce, honey mustard, garlic aioli, or a creamy sriracha mayo for variety.