Save to Pinterest My roommate texted me a photo of buffalo chicken dip at some fancy appetizer spread, and I stared at it thinking, why hasn't anyone just rolled this into an egg roll? Crispy, cheesy, spicy, and perfect for grabbing with your hands felt like the obvious next step. That evening I raided the fridge, threw together what I had, and wrapped my first batch with absolutely no finesse. They came out golden and chaotic, but honestly, that's when I knew I'd stumbled onto something special.
I made these for a game day gathering last fall, and watching people bite into one and immediately reach for another was genuinely satisfying. Someone asked if I'd bought them from a catering place, and I just smiled while secretly proud that these golden, crunchy bites were born from pure kitchen improvisation.
Ingredients
- Shredded cooked chicken (2 cups): Rotisserie chicken is your shortcut here, already seasoned and ready to shred, saving you the step of poaching and cooling chicken from scratch.
- Cream cheese (4 oz, softened): This is your binding agent, creating that luscious creamy base that holds everything together and prevents the filling from being watery.
- Buffalo sauce (1/3 cup): Start with this amount and taste as you go, since spice levels vary wildly between brands, and it's easier to add more heat than tone it down.
- Ranch or blue cheese dressing (1/4 cup): The dressing keeps things from drying out and adds a cooling, tangy element that balances the spice beautifully.
- Shredded cheddar cheese (1 cup): Choose a good quality block cheese and shred it yourself if you can, since pre-shredded varieties have anti-caking agents that make melting less silky.
- Green onions (2, finely chopped): These add a bright, fresh bite that cuts through the richness and prevents the filling from feeling too heavy.
- Egg roll wrappers (12): These are your crispy exterior, and they should be kept covered while you work or they'll dry out and crack when you fold them.
- Water (small bowl): Your sealing agent, brushed onto the final corner to seal the roll shut like an envelope.
- Oil for frying (vegetable or canola): You want a neutral oil with a high smoke point so it can handle 350°F without breaking down.
Instructions
- Mix the magic filling:
- Grab a large bowl and combine your shredded chicken, softened cream cheese, buffalo sauce, dressing, cheddar, and green onions, stirring until everything is evenly coated and creamy. You're looking for a texture that's spreadable but holds together, not soupy.
- Set up your workspace:
- Clear a dry surface, lay out your egg roll wrappers under a damp towel to keep them pliable, and have that bowl of water within arm's reach. A small spoon or cookie scoop makes portioning the filling consistent and way less messy.
- Fill and fold with intention:
- Lay one wrapper with a corner pointing toward you, add 2 to 3 tablespoons of filling in the center, then fold that bottom corner up over the filling snugly. Fold the left and right corners inward, then roll the whole thing away from you like you're wrapping a burrito.
- Seal the deal:
- When you reach the top corner, dip your finger in water and brush it along that triangle, then press it down firmly to seal. This moisture-and-pressure combo keeps everything from unraveling during cooking.
- Fry for maximum crunch:
- Heat 2 inches of oil to 350°F in a deep skillet, carefully lay your egg rolls in the hot oil in batches so they're not crowded, and watch them bubble and turn golden, about 3 to 4 minutes per side. Fish them out with a slotted spoon and drain them on paper towels while they're still hot.
- Bake for a lighter touch:
- Preheat your oven to 425°F, arrange your egg rolls on parchment paper, lightly spray them with cooking spray, and bake for 15 to 20 minutes while flipping halfway through until they're golden and crispy like their fried cousins. The spray is the trick here, it gives you that texture without the oil.
- Air fry for convenience:
- Set your air fryer to 400°F, arrange your egg rolls in a single layer so air can circulate, spray lightly with cooking spray, and cook for 8 to 10 minutes while turning once. The results are genuinely impressive with almost no mess.
- Rest and serve:
- Let your cooked egg rolls cool for 5 minutes before serving, giving the filling a moment to set so you don't burn your mouth. Serve with extra buffalo sauce, ranch, or blue cheese for dipping, and watch them disappear.
Save to Pinterest There's something uniquely satisfying about biting through that crispy, golden exterior and hitting the warm, creamy, spicy filling inside. These egg rolls went from random late-night kitchen experiment to the thing people specifically request now, which honestly feels like a small victory.
The Flavor-Building Secret
The real magic happens when buffalo sauce meets blue cheese or ranch dressing, that spicy-tangy-creamy combination that makes buffalo chicken work in the first place. I learned this the hard way by using just buffalo sauce on its own, and the egg rolls were one-dimensional and overwhelming. Adding the cooling element of dressing completely transformed them into something balanced and addictive, the kind of thing where people eat three without thinking.
Cooking Method Showdown
Each cooking method produces a slightly different result, and I've done enough batches now to know which one to use depending on my mood and what I'm feeding. Frying gives you that authentic, restaurant-style crispness with a golden exterior that's honestly hard to beat, but it's the messiest option and leaves you smelling like oil for the rest of the day. Baking is where I go when I want to feed a bigger crowd without standing over hot oil, and while the texture is slightly less decadent, it's still genuinely crispy and way easier to manage. Air frying has become my weeknight go-to because I can have perfectly cooked egg rolls in under 10 minutes with minimal cleanup, and honestly, the results rival frying at this point.
Make-Ahead and Freezer Magic
One of my favorite discoveries was that these freeze perfectly raw, which means I can spend an afternoon rolling a big batch and then have impressive appetizers ready whenever I need them. I lay the uncooked rolls on a parchment-lined tray, freeze them solid for a few hours, then transfer them to a freezer bag where they'll keep for up to 3 months. The best part is you cook them straight from frozen, just adding a couple extra minutes to whatever cooking method you choose, no thawing necessary.
- Freeze uncooked rolls on a tray before bagging so they don't stick together into one frozen block.
- Add about 2 extra minutes to cooking time when going from frozen.
- Cooked leftovers reheat beautifully in a 350°F oven for 5 minutes to restore their crispness.
Save to Pinterest These buffalo chicken dip egg rolls have become my secret weapon for entertaining, the thing I make when I want to impress without spending all day in the kitchen. They're proof that sometimes the best ideas come from staring at food and asking yourself how it could possibly be better.
Common Recipe Questions
- → Can I make these egg rolls ahead of time?
Yes, you can assemble the egg rolls up to 24 hours in advance and refrigerate them covered. You can also freeze uncooked egg rolls on a tray, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
- → What's the best way to cook these for maximum crispiness?
Deep frying at 350°F produces the crispiest exterior with a golden, crunchy texture. However, air frying at 400°F is a close second and uses much less oil while still achieving excellent crispness. Baking works well but produces a slightly less crispy result.
- → Can I adjust the spice level?
Absolutely. Use mild buffalo sauce or reduce the amount to 2–3 tablespoons for a milder version. For extra heat, add more buffalo sauce or mix in some cayenne pepper or hot sauce. You can also balance the heat with extra ranch or blue cheese dressing.
- → What cheese substitutions work well?
Pepper jack adds a nice kick, while Monterey Jack offers mild creaminess. Mozzarella provides excellent melt without much flavor change. You can also use a Mexican cheese blend or sharp white cheddar for different flavor profiles.
- → What dipping sauces pair well with these?
Classic pairings include ranch dressing, blue cheese dressing, or extra buffalo sauce. Honey mustard, garlic aioli, or even a cooling cucumber yogurt sauce also complement the spicy filling beautifully.
- → How do I prevent the egg rolls from bursting during cooking?
Make sure to seal the edges thoroughly with water and avoid overfilling each wrapper. Roll them tightly and ensure there are no air pockets. If frying, maintain proper oil temperature—too hot and they'll burst before cooking through.