Buffalo Chicken Dip Egg Rolls (Printable)

Crispy rolls filled with creamy buffalo chicken, cheddar, and green onions. A perfect savory, crunchy bite for any occasion.

# Components:

→ Filling

01 - 2 cups shredded cooked chicken (rotisserie or leftover)
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 - Small bowl of water for sealing

→ Cooking

09 - Vegetable or canola oil for frying
10 - Cooking spray for baking or air frying

# Directions:

01 - Combine shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions in a large mixing bowl. Mix until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2-3 tablespoons of filling in the center.
03 - Fold the bottom corner over the filling, fold in the side corners, then roll tightly away from you. Moisten the top corner with water and press to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of oil in a 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.
05 - Preheat oven to 425°F. Place egg rolls on a parchment-lined baking sheet, lightly spray with cooking spray, and bake for 15-20 minutes, flipping halfway, until golden and crispy.
06 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer, spray lightly with cooking spray, and air fry for 8-10 minutes, turning once, until crisp.
07 - Let cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They transform classic party dip into something you can eat with your hands without any mess
  • The combination of hot melty cheese and tangy buffalo sauce inside that shattering crisp shell is completely addictive
  • You can assemble them ahead and fry right before serving which makes hosting so much less stressful
02 -
  • Do not overfill the wrappers or they will split open in the hot oil and you will lose all that delicious filling
  • Make sure your oil is properly hot before adding the egg rolls or they will turn out greasy instead of crisp
  • Keep unrolled wrappers covered with a damp paper towel because they become brittle and crack when they dry out
03 -
  • Work quickly with the wrappers and keep unused ones covered to prevent drying and cracking
  • Let the fried egg rolls drain on a wire rack instead of paper towels for the crispest results
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