Buffalo Chicken Dip Egg Rolls (Print Version)

Crispy wrappers filled with spicy buffalo chicken, cream cheese, cheddar, and green onions. Party-perfect 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 dressing 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 oil or canola oil for frying
10 - Cooking spray for baking or air frying

# How to Make It:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped green onions. Mix until creamy and evenly incorporated.
02 - Lay egg roll wrapper on clean surface with corner pointing toward you. Place 2-3 tablespoons of filling in center. Fold bottom corner over filling, fold side corners in, then roll tightly away from you. Moisten top corner with water and seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in deep skillet to 350°F. Fry egg rolls in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
04 - Preheat oven to 425°F. Place egg rolls on parchment-lined baking sheet. Lightly spray with cooking spray. Bake 15-20 minutes, flipping halfway, until golden and crispy.
05 - Preheat air fryer to 400°F. Arrange egg rolls in single layer, spray lightly with cooking spray, and air fry for 8-10 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.

# Additional Tips::

01 -
  • You get that creamy, tangy buffalo dip experience but wrapped in something you can actually hold without it dripping everywhere.
  • These freeze beautifully, so you can make them whenever and cook straight from frozen for instant crowd-pleasing snacks.
  • The cooking method is totally flexible—fry them for maximum indulgence, bake for something lighter, or air fry if you want crispy with almost zero fuss.
02 -
  • Don't overfill the wrappers or they'll burst open during cooking and leak all that delicious filling into the oil.
  • If you're frying, the oil temperature is everything, too cool and they'll be greasy, too hot and they'll burn before the inside gets warm.
  • These freeze beautifully raw, so make a double batch and store them on a tray before bagging, then cook from frozen adding just a couple extra minutes to the time.
03 -
  • Keep your egg roll wrappers covered with a damp towel while you work or they'll dry out and crack, and a cracked wrapper means filling escapes during cooking.
  • If you're nervous about rolling, practice your first one or two slowly, the motion becomes automatic after about three rolls, and then you can work at actual speed.
  • Use a deep-fry thermometer if you're frying, not guessing, because the difference between 325°F and 375°F is the difference between greasy and perfect.
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