Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken, cream cheese, cheddar, and green onions. Perfect party appetizer!

# What Goes In:

→ Filling

01 - 2 cups shredded cooked chicken
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
04 - 1/4 cup ranch dressing 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 It:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, shredded cheddar cheese, and chopped 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 Advice:

01 -
  • They taste like your favorite game day dip, but wrapped up in a handheld crispy shell that nobody can resist.
  • You can fry, bake, or air fry them depending on your mood and equipment, and they turn out delicious every time.
  • The filling comes together in one bowl with no cooking required, so prep is fast and forgiving.
  • They freeze beautifully, which means you can stash a batch and pull out exactly as many as you need.
02 -
  • Do not skip softening the cream cheese, or you will end up with stubborn chunks that refuse to blend no matter how hard you stir.
  • Seal the wrappers tightly and make sure there are no gaps, because even a tiny opening will let oil seep in and make them greasy instead of crispy.
  • If you are baking or air frying, a light spray of oil is essential for getting that golden, crunchy exterior.
03 -
  • Keep a damp kitchen towel over your stack of egg roll wrappers while you work, because they dry out fast and become impossible to seal.
  • If you are nervous about rolling them, practice with one wrapper and a spoonful of filling first, it only takes a couple tries to get the hang of it.
  • Use a thermometer to check your oil temperature if you are frying, because too hot and they will burn on the outside before the filling heats through, too cool and they will absorb oil and turn greasy.
Return