Pin it The sound of sizzling oil and the smell of hot sauce hit me before I even walked into my sister's kitchen that Sunday. She was standing over a skillet, pulling golden egg rolls out with tongs, grinning like she'd just invented fire. One bite and I understood why: all the creamy, spicy chaos of buffalo chicken dip, but wrapped up tight and shatteringly crispy. I went home that night determined to figure it out myself.
I made these for a playoff watch party once, thinking I'd prepared enough. They vanished in under ten minutes. People were hovering by the plate, waiting for the next batch to cool just enough not to burn their tongues. I ended up frying a second round during halftime while everyone shouted play-by-play from the living room. Now I always double the batch.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here, already seasoned and juicy, plus it shreds in seconds.
- Cream cheese: Let it sit out for 20 minutes so it mixes smoothly without lumps, I learned that one the clumpy way.
- Buffalo sauce: Start with a third of a cup and taste as you go, some brands run way hotter than others.
- Ranch or blue cheese dressing: This cools the heat and adds tang, pick whichever side of that debate you're on.
- Shredded cheddar cheese: It melts beautifully and adds a sharp, salty bite that balances the spice.
- Green onions: Finely chopped, they bring a fresh, mild onion flavor that cuts through all the richness.
- Egg roll wrappers: Keep them covered with a damp towel while you work or they dry out and crack when you try to roll them.
- Vegetable or canola oil: You need enough to get a good fry going, about two inches deep in the pan.
- Cooking spray: A light mist before baking or air frying helps them crisp up without swimming in oil.
Instructions
- Mix the filling:
- In a large bowl, stir together the chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions until everything is creamy and evenly coated. Taste it now, this is your chance to adjust the heat or tang.
- Fill the wrappers:
- Lay one wrapper with a corner pointing toward you, spoon 2 to 3 tablespoons of filling into the center. Don't overfill or they'll burst when they cook.
- Roll them up:
- Fold the bottom corner over the filling, then fold in the sides like you're wrapping a tiny burrito. Roll it up tightly away from you, dab a little water on the top corner, and press to seal.
- Fry until golden:
- Heat about 2 inches of oil in a deep skillet to 350°F. Fry the egg rolls in batches, turning once, for 3 to 4 minutes per side until they're deep golden and crispy, then drain on paper towels.
- Bake if you prefer:
- Preheat your oven to 425°F, arrange the egg rolls on a parchment-lined baking sheet, spray lightly with cooking spray, and bake 15 to 20 minutes, flipping halfway. They won't be quite as crispy as fried, but they're still delicious.
- Air fry for speed:
- Set your air fryer to 400°F, arrange the egg rolls in a single layer, spray lightly, and cook 8 to 10 minutes, turning once. They come out beautifully crisp with way less oil.
- Cool and serve:
- Let them rest for 5 minutes so the filling sets up a bit and you don't burn your mouth. Serve with extra buffalo sauce, ranch, or blue cheese on the side for dipping.
Pin it There's a moment right after you pull these out of the oil when the wrapper is still crackling and the cheese inside is molten and stretchy. My husband once tried to eat one too soon and spent the next minute fanning his open mouth, laughing and cursing at the same time. Now we set a timer and actually wait the full five minutes, mostly.
Making Them Ahead
You can roll these up in the morning, cover them with a damp towel, and keep them in the fridge until you're ready to cook. I've also frozen them on a baking sheet, then tossed them into a freezer bag once solid. When you're ready, cook them straight from frozen and add a couple extra minutes to the cook time. They come out just as good, and it's a lifesaver when people show up early.
Adjusting the Heat
Not everyone loves the same level of spice. I keep a bottle of mild buffalo sauce around for when my mom visits, and I've swapped in pepper jack cheese when I want a little more kick without drowning everything in hot sauce. Taste your filling before you start rolling, it's way easier to fix it in the bowl than after everything's wrapped up tight.
Serving Suggestions
These are perfect on their own, but I like to put out celery and carrot sticks on the side, partly for the crunch and partly because it makes me feel like I'm serving vegetables. A little bowl of extra ranch or blue cheese for dipping goes a long way, and if you want to go full game day, line them up next to some wings and watch them disappear first.
- Serve them hot, right out of the fryer or oven, when the wrapper is at its crispiest.
- Pair with cold beer, iced tea, or anything that can stand up to the heat.
- Leftovers reheat beautifully in the air fryer or a hot oven, skip the microwave or they'll get soggy.
Pin it These egg rolls have earned a permanent spot in my rotation, not just because they taste incredible, but because they make people happy in that loud, messy, finger-licking kind of way. Make a big batch, share them warm, and don't be surprised when someone asks for the recipe before they've even finished chewing.
Recipe Questions & Answers
- → Can I make these egg rolls ahead of time?
Yes, you can assemble the egg rolls and freeze them uncooked on a tray, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- → What's the best oil temperature for frying?
Heat your oil to 350°F (175°C) for optimal results. This temperature ensures the egg rolls cook through while achieving a golden, crispy exterior without absorbing excess oil.
- → Can I bake these instead of frying?
Absolutely. Bake at 425°F (220°C) for 15-20 minutes, flipping halfway through. Lightly spray with cooking spray before baking for a crispy, golden finish.
- → How do I prevent the wrappers from splitting?
Don't overfill the wrappers—use 2-3 tablespoons of filling per roll. Roll tightly and seal the edges well with water. Make sure the oil isn't too hot if frying, as this can cause bursting.
- → What dipping sauces pair well with these?
Ranch dressing, blue cheese dressing, and extra buffalo sauce are classic choices. You can also try honey mustard or a creamy garlic aioli for variety.
- → Can I use a different type of cheese?
Yes, pepper jack adds extra heat, while Monterey Jack offers a milder, creamy flavor. Mozzarella works well if you prefer a more neutral cheese that melts beautifully.