Buffalo Chicken Dip Egg Rolls (Printable Version)

Crispy wrappers filled with spicy buffalo chicken, cream cheese, and cheddar. Ultimate party appetizer.

# 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 Make:

01 - In a large mixing bowl, combine shredded chicken, 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - Let cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Helpful Hints:

01 -
  • They taste like your favorite game day dip, but handheld and way more fun to eat.
  • You can make them ahead and freeze them, then fry or bake straight from the freezer whenever a craving hits.
  • Everyone always asks for the recipe, and it feels fancy even though it's ridiculously simple.
02 -
  • Don't skip sealing the edges with water, I learned this the hard way when filling leaked out all over my skillet.
  • If you're frying, use a thermometer to keep the oil at 350°F, too hot and they burn before the inside heats through.
  • Let the cream cheese soften completely or you'll end up with chunks that never blend in.
03 -
  • Keep a damp kitchen towel over the wrappers while you work so they don't dry out and crack.
  • Use a candy thermometer to monitor your frying oil, it makes all the difference between soggy and perfectly crispy.
  • Don't overfill the wrappers, a little less filling rolls tighter and fries better.
Return