Pin It My friend showed up to game night with a platter of these, and I watched them disappear in under ten minutes. Everyone kept asking what was inside, reaching for just one more, fingers shiny with buffalo sauce. I begged her for the recipe that night, scribbling notes on a napkin between plays. The next weekend, I made my own batch, and the kitchen smelled like a sports bar in the best possible way. Now they're my go-to whenever I want to impress without spending hours in the kitchen.
I brought these to a family potluck once, still warm in a foil-lined basket, and my uncle ate five before the main course even hit the table. My aunt kept dipping hers in extra ranch, closing her eyes with each bite, declaring them dangerously good. By the end of the night, three people had texted me asking for the recipe. I realized then that these little golden parcels have a way of turning any gathering into a celebration, no occasion required.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here, already juicy and seasoned, saving you time and effort without sacrificing flavor.
- Cream cheese, softened: This is the creamy glue that holds everything together, so let it sit at room temperature for at least 30 minutes or you will fight lumps.
- Buffalo sauce: The star of the show, bringing heat and tang, adjust the amount based on how brave you and your guests are feeling.
- Ranch dressing or blue cheese dressing: This cools down the buffalo fire and adds a rich, tangy layer that makes each bite more complex.
- Shredded cheddar cheese: Melts beautifully and gives that gooey, stretchy pull when you bite in, you can swap for pepper jack if you want extra kick.
- Green onions, finely chopped: They add a fresh, mild bite and a pop of color that cuts through all that creamy richness.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, they crisp up like a dream and hold the filling without leaking if sealed properly.
- Small bowl of water: Just for sealing the edges, a light dab is all you need to make them stick tight.
- Vegetable or canola oil, for frying: Use enough to get a good bubbling fry, about 2 inches deep, and keep a thermometer handy to maintain 350°F.
- Cooking spray: If you are baking or air frying, a light mist gives you that golden, crispy finish without dunking them in oil.
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, evenly mixed, and looks like the best dip you have ever seen, because it basically is.
- Fill the wrappers:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you like a diamond. Spoon 2 to 3 tablespoons of filling into the center, not too much or it will burst, then fold the bottom corner over the filling snugly.
- Roll and seal:
- Fold the left and right corners in toward the center, then roll the whole thing away from you tightly like a little burrito. Dab the top corner with water and press to seal, repeat with the remaining wrappers and filling, lining them up on a tray as you go.
- Fry them:
- Heat 2 inches of oil in a deep skillet to 350°F, then fry the egg rolls in batches for 3 to 4 minutes per side until they turn golden brown and gorgeously crisp. Drain them on paper towels and try not to sneak one while they are still scorching hot.
- Bake them:
- Preheat your oven to 425°F and place the egg rolls on a parchment-lined baking sheet, then lightly spray them with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until they are golden and crispy on all sides.
- Air fry them:
- Preheat your air fryer to 400°F and arrange the egg rolls in a single layer without crowding. Spray lightly with cooking spray and air fry for 8 to 10 minutes, turning once, until they are crisp and beautiful.
- Rest and serve:
- Let the egg rolls cool for 5 minutes so the filling sets and you do not burn your tongue. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.
Pin It One winter evening, I made a double batch and froze half for later. A few weeks later, friends dropped by unannounced, and I pulled those frozen egg rolls straight into the air fryer. Twenty minutes later, we were sitting around the coffee table with napkins and dipping sauce, laughing and catching up like I had planned the whole thing. That is when I realized these are not just a recipe, they are a secret weapon for spontaneous hospitality.
How to Store and Reheat
Store any leftover cooked egg rolls in an airtight container in the fridge for up to 3 days, though they rarely last that long in my house. To reheat, pop them in a 375°F oven or air fryer for 5 to 7 minutes until they crisp back up, microwaving will make them soggy and sad. If you have uncooked egg rolls, freeze them in a single layer on a tray, then transfer to a freezer bag once solid, and cook them straight from frozen, adding a few extra minutes to the cooking time.
Customizing Your Egg Rolls
I have stirred in crumbled blue cheese for a bolder flavor, swapped cheddar for pepper jack when I wanted more heat, and even added finely diced celery for extra crunch. You can dial the buffalo sauce up or down depending on your crowd, or use mild wing sauce if you are feeding kids or spice-sensitive friends. Some people like to mix in a handful of cooked bacon or a spoonful of hot honey for a sweet and smoky twist, and honestly, I have never met a variation I did not love.
Serving Suggestions
These egg rolls shine brightest on a platter surrounded by celery sticks, carrot sticks, and small bowls of ranch and blue cheese dressing for dipping. I also love setting out extra buffalo sauce for the heat seekers and a drizzle of hot honey for anyone craving a sweet contrast. They pair beautifully with cold beer, iced tea, or even a crisp white wine if you are feeling fancy.
- Serve them at game day parties alongside wings and nachos for the ultimate finger food spread.
- Pack them in a insulated container for tailgating and watch them vanish before kickoff.
- Plate a few with a simple green salad for a fun, indulgent weeknight dinner that feels like a treat.
Pin It Every time I pull a batch of these from the fryer or oven, I feel like I am handing out little golden tickets to happiness. They are crispy, creamy, spicy, and so satisfying that even people who claim they are not hungry end up reaching for just one more.
Recipe FAQs
- → Can I make these ahead of time?
Yes, assemble uncooked egg rolls and freeze them on a baking sheet before transferring to freezer bags. Cook from frozen, adding 2-3 extra minutes to cooking time. The filling can also be prepared 1-2 days in advance and kept refrigerated until ready to wrap.
- → What's the best cooking method?
Frying delivers the crispiest texture and most golden color. Air frying creates excellent crunch with less oil in just 8-10 minutes. Baking at 425°F produces good results, though slightly less crisp than fried versions. Choose based on your preference for texture and convenience.
- → Can I adjust the spice level?
Absolutely. Reduce buffalo sauce to 2 tablespoons for milder flavor, or increase to 1/2 cup for extra heat. Substituting mild wing sauce works well for sensitive palates. The ranch or blue cheese dressing helps balance the spice naturally.
- → What dipping sauces work best?
Extra buffalo sauce adds more kick, while additional ranch or blue cheese dressing provides cooling contrast. Some enjoy mixing hot sauce with ranch for a creamy-spicy combo. Celery and carrot sticks make classic accompaniments.
- → Can I use store-bought buffalo chicken dip?
Yes, premade buffalo chicken dip works as a time-saving shortcut. Use approximately 2 cups of prepared dip in place of the filling ingredients. You may want to add extra shredded cheese for better binding.