Buffalo Chicken Dip Egg Rolls

My neighbor showed up one Sunday with a platter of these, still warm and crackling. I bit into one standing in the doorway and couldn't stop at just one. The combination of tangy buffalo heat wrapped in a crispy shell was so good I asked her to write down the recipe on the spot. Now I make them every time we have people over, and they disappear faster than I can fry them.

I made these for a birthday party last spring, and even the kids who claimed they didn't like spicy food kept sneaking back for more. My brother ate five in a row and declared them better than wings. Watching everyone hover around the platter, dipping and laughing, reminded me why I love cooking for a crowd. These egg rolls turn any gathering into something a little more special without much extra effort.

Ingredients

• Shredded cooked chicken: Rotisserie chicken is your best friend here, it's already seasoned and saves so much time.
• Cream cheese, softened: Let it sit on the counter for 20 minutes so it mixes smoothly without lumps.
• Buffalo sauce: Start with less if you're nervous about heat, you can always add more but you can't take it back.
• Ranch dressing or blue cheese dressing: Ranch is milder and crowd friendly, blue cheese brings that classic wing bar vibe.
• Shredded cheddar cheese: Sharp cheddar melts beautifully and adds a nice bite to balance the cream.
• Green onions: Chop them fine, they add a fresh pop that cuts through all the richness.
• Egg roll wrappers: Look for them in the refrigerated section near the tofu, and keep them covered with a damp towel so they don't dry out.
• Vegetable or canola oil: You need enough to come up about 2 inches in your skillet for even frying.
• Cooking spray: A light coating helps them crisp up in the oven or air fryer without getting greasy.

Instructions

Mix the filling:

Combine the chicken, cream cheese, buffalo sauce, dressing, cheddar, and green onions in a large bowl. Stir until everything is creamy and well blended, with no streaks of cream cheese left.

Fill the wrappers:

Lay one 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 them up:

Fold the bottom corner over the filling, then fold in the side corners like an envelope. Roll tightly away from you, then dab a little water on the top corner and press to seal.

Fry (if using this method):

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

Bake (if using this method):

Preheat your oven to 425°F and arrange the egg rolls on a parchment lined baking sheet. Spray them lightly with cooking spray, bake for 15 to 20 minutes, flipping halfway through.

Air fry (if using this method):

Preheat the air fryer to 400°F and arrange the egg rolls in a single layer. Spray lightly and air fry for 8 to 10 minutes, turning once, until crisp and golden.

Cool and serve:

Let them rest for 5 minutes so the filling sets a little. Serve with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

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The first time I served these, my friend who doesn't usually eat fried food ate three and asked if I could teach her how to make them. We spent the next Saturday afternoon rolling egg rolls together in my kitchen, and now it's become our thing before every big game. These egg rolls have a way of bringing people together, one crispy, spicy bite at a time.

Make Ahead and Freezing

I always make a double batch and freeze half for later. Lay the uncooked egg rolls on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. When you're ready to cook, fry or bake them straight from frozen, just add a couple extra minutes to the cooking time. It's like having a secret stash of party snacks ready to go whenever you need them.

Adjusting the Heat

If you're cooking for people with different spice tolerances, start with a third of a cup of buffalo sauce and taste the filling before you roll. You can always serve extra hot sauce on the side for the heat seekers. I've also made a mild batch with wing sauce and a spicy batch with extra buffalo for the same party, and everyone was happy. Just label them if you go that route, or someone might get a surprise.

Serving Suggestions

These are perfect with celery and carrot sticks on the side, just like you'd get with wings. I also like to put out a few dipping sauces, ranch, blue cheese, and extra buffalo, so people can mix and match. If you're making them for a party, keep them warm in a low oven on a wire rack so they stay crispy.

• Serve them with a cold beer or an iced tea for the perfect pairing.
• They're great as a main dish for casual dinners, just add a simple salad.
• Leftovers reheat well in the air fryer or oven, skip the microwave or they get soggy.

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These egg rolls have become my go to whenever I want to impress without stressing. They're crispy, creamy, spicy, and always gone before I can sit down.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble uncooked egg rolls and freeze them on a tray. Once frozen, transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to fry time or 5-7 minutes for baking or air frying.

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

Frying produces the crispiest exterior with that classic golden crunch. For a lighter version, air frying gives excellent results—just spray lightly with oil and flip halfway through cooking. Baking works well but may yield slightly less crunch.

→ Can I adjust the spice level?

Absolutely. Reduce buffalo sauce to 2 tablespoons or use mild wing sauce for less heat. Increase buffalo sauce up to 1/2 cup for extra spice, or add a dash of hot sauce to the filling mixture.

→ What type of chicken works best?

Rotisserie chicken provides excellent flavor and convenience. Leftover cooked chicken breast or thigh meat works perfectly too. Just shred it finely for easy rolling and even filling distribution.

→ Can I bake these instead of frying?

Yes, baking at 425°F for 15-20 minutes produces crispy results. Lightly spray with cooking spray before baking and flip halfway through for even browning. The texture will be slightly less crunchy than fried but still delicious.

→ What dipping sauces complement these egg rolls?

Extra buffalo sauce, ranch dressing, or blue cheese dressing make excellent dips. The cool creaminess of blue cheese or ranch balances the spicy filling perfectly. Serve with celery and carrot sticks for a classic presentation.