Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with creamy buffalo chicken dip, melty cheddar, and zesty green onions for the ultimate party appetizer.

# Ingredient List:

→ 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

# Steps:

01 - In a large mixing bowl, combine shredded chicken, softened 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. 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 and spray lightly with cooking spray. 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.

# Tips from the Pros:

01 -
  • They taste like buffalo chicken dip and egg rolls had the crispiest, cheesiest baby you ever met.
  • You can fry, bake, or air fry them depending on your mood and equipment.
  • They freeze beautifully, so you can stash a batch for surprise guests or late-night cravings.
  • Every bite delivers that addictive combo of creamy, spicy, crunchy, and melty all at once.
02 -
  • Do not overfill the wrappers or they will split open during cooking, leaving you with a delicious mess instead of a perfect roll.
  • If frying, keep the oil at a steady 350°F, too hot and the outside burns before the inside warms, too cool and they turn greasy and soggy.
  • Seal the edges well with water, a loose seal means filling leaking out and sadness all around.
  • Let cream cheese soften fully before mixing or you will end up with lumpy filling that does not spread evenly.
03 -
  • Use a candy or instant-read thermometer to monitor oil temperature, consistency is the secret to perfectly golden, non-greasy egg rolls.
  • Do not skip the resting time after cooking, it lets the filling set so you get clean bites instead of molten lava spilling out.
  • Keep a damp towel over unused wrappers while you work so they do not dry out and crack on you.
  • If you are baking or air frying, flip them halfway through for even browning and maximum crispiness all around.
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