Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with creamy, spicy buffalo chicken, cheddar cheese, and green onions. Party-perfect!

# Ingredient list:

→ Filling

01 - 2 cups shredded cooked chicken
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
04 - 1/4 cup ranch 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 or canola oil for frying
10 - Cooking spray for baking or air frying

# How-to:

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

# Expert Advice:

01 -
  • It takes everything you love about buffalo chicken dip and makes it portable, crispy, and way more fun to eat.
  • You can fry, bake, or air fry them depending on your mood or how much oil you want to deal with.
  • They freeze beautifully, so you can pull off a crowd-pleasing appetizer on zero notice.
  • The filling is creamy enough to stay put but bold enough to make every bite worth it.
02 -
  • If you overfill the wrappers, they will split open in the oil and make a mess, so resist the urge to cram in more filling.
  • Sealing the edges with water is non-negotiable, a dry seal will pop open the second it hits heat.
  • Let the oil come back up to temperature between batches or your egg rolls will turn out greasy and soft instead of crispy.
03 -
  • Press out as much air as possible when you roll them up, it keeps the filling from expanding and bursting the wrapper.
  • Use a thermometer to check your oil temperature, too cool and they'll absorb grease, too hot and they'll burn before the inside heats through.
  • If you're baking or air frying, flip them halfway through so both sides get evenly crispy and golden.
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