Save The Super Bowl party was already in full swing when I brought out the first batch. Someone literally stopped mid conversation, eyes widening as the crispy golden rolls hit the table. Within three minutes, every single egg roll had vanished and people were actually asking if there were more hiding in the kitchen. That night taught me everything I need to know about why these work so well for crowds.
My aunt discovered these at a potluck last year and called me the next day demanding the recipe. She has since become famous in her book club for bringing them to every monthly meeting and says the women actually start discussing upcoming book choices just to ensure shell host again soon. There is something about the format that makes even people who claim they do not like spicy food reach for seconds.
Ingredients
- Shredded cooked chicken: Rotisserie chicken works perfectly here and saves so much time but any cooked chicken breast will do
- Cream cheese: Make sure it is fully softened to room temperature or you will end up with lumpy filling
- Buffalo sauce: Start with the suggested amount and taste before adding more since heat levels vary wildly between brands
- Ranch or blue cheese dressing: This tames the heat and adds that classic wing flavor profile people expect
- Shredded cheddar cheese: Sharp cheddar gives the best flavor contrast against the rich cream cheese
- Green onions: They add a fresh pop that cuts through all the rich cheese and spice
- Egg roll wrappers: Keep them covered with a damp towel while you work because they dry out fast
- Water: A small bowl for sealing the wrappers makes the process so much smoother
- Vegetable oil: You need enough oil to come about 2 inches up the side of your pan
Instructions
- Mix the filling:
- Combine the chicken, cream cheese, buffalo sauce, dressing, cheddar, and green onions in a large bowl until everything is creamy and well incorporated. Taste and add more buffalo sauce if you want more heat.
- Fill the wrappers:
- Place an egg roll wrapper on your work surface with one corner pointing toward you like a diamond. Scoop about 2 to 3 tablespoons of filling into the center and keep it compact to prevent bursting during cooking.
- Roll them tight:
- Fold the bottom corner over the filling then fold in the side corners like an envelope. Roll away from you until only the top corner remains then dab it with water and seal it closed.
- Fry until golden:
- Heat your oil to 350 degrees and fry the egg rolls in batches for about 3 to 4 minutes per side. They should be deep golden brown and crispy all over before you drain them on paper towels.
- Let them rest:
- Give the egg rolls about 5 minutes to cool slightly before serving so the filling sets up a bit. Serve with extra buffalo sauce and ranch or blue cheese for dipping.
Save These have become my go to for everything from casual Friday night dinners to fancy cocktail parties. Something about dipping a crunchy roll into cool ranch just makes people happy and relaxed. Last week my teenager actually asked if we could have them for dinner instead of ordering pizza.
Making Them Ahead
You can assemble all the egg rolls up to a day ahead and keep them covered in the refrigerator. When you are ready to serve just fry them up and they will taste just as fresh. If you want to freeze them place them on a baking sheet until firm then transfer to a freezer bag for up to a month.
Cooking Methods
Frying gives the best crunch but baking at 425 degrees works well if you want to avoid the mess of oil. Air frying at 400 degrees for about 8 minutes produces a surprisingly good result with much less oil though you may want to give them a quick spray of cooking oil first.
Serving Suggestions
Classic celery and carrot sticks on the side make these feel like a complete party spread. A platter of extra dipping sauces with varying heat levels lets guests customize their experience.
- Set out both ranch and blue cheese since people feel strongly about their wing sauce preference
- Keep some paper towels nearby because these can get messy when you bite into that hot filling
- Consider making double the recipe because they disappear faster than you would expect
Save Whether you are feeding a crowd or just treating yourself on a Friday night, these egg rolls turn ordinary buffalo chicken dip into something special. Just be prepared to make them again and again.
Recipe FAQ
- → Can I make these ahead of time?
Yes, you can prepare the filling and assemble the egg rolls ahead of time. Store them uncooked in the refrigerator for up to 24 hours. For longer storage, freeze the uncooked rolls on a tray, then transfer to a freezer bag; cook from frozen, adding a few extra minutes to the cooking time.
- → What's the best way to cook them for maximum crispiness?
Deep-frying typically yields the crispiest result, giving them a beautiful golden-brown exterior. If you prefer not to deep-fry, air-frying is an excellent alternative that still provides a good crisp texture with less oil.
- → Can I adjust the spice level?
Absolutely! For a milder flavor, use less buffalo sauce or opt for a mild wing sauce. If you love heat, feel free to add more buffalo sauce or a pinch of cayenne pepper to the filling.
- → What are some good dipping sauces?
Classic choices include extra buffalo sauce, ranch dressing, or blue cheese dressing. For a twist, try a creamy sriracha dip or a sweet chili sauce. Celery and carrot sticks also make great accompaniments.
- → Can I use different types of cheese?
Certainly! While cheddar is traditional, you can experiment with other meltable cheeses. Pepper jack or Monterey Jack would add a nice kick, and a blend of cheeses can also create interesting flavor profiles.
- → What if I don't have egg roll wrappers?
While egg roll wrappers provide the signature crispness, you could adapt the filling for other uses. Consider serving it as a hot dip with tortilla chips, or even as a sandwich filling, though it won't be the same crispy experience.