Save to Pinterest The oil was shimmering in the pan when I realized I had no idea what to do with two pounds of leftover buffalo chicken dip from the party the night before. My sister was coming over in an hour, and I had a package of egg roll wrappers sitting in the fridge from a failed spring roll attempt weeks earlier. I folded the first one badly, the filling oozing out one side, but when I bit into that golden, crackling shell and tasted the creamy heat inside, I knew I'd stumbled onto something worth repeating. Now these egg rolls show up at every gathering I host, and people ask for them by name.
I brought a platter of these to a potluck once, still warm and glistening, and watched them disappear in under ten minutes. A friend grabbed three at once and said they tasted like the inside of a buffalo wing without the mess. Someone else dipped one in ranch and then immediately in blue cheese, declaring it the best decision they'd made all week. I stood by the table refilling the sauce bowls, feeling quietly proud that something I'd invented out of desperation had become the hit of the night.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is my shortcut here, the meat already seasoned and tender, saving you from poaching or roasting your own.
- Cream cheese, softened: This is what makes the filling luxurious and creamy, so let it sit on the counter for twenty minutes before you start mixing.
- Buffalo sauce: The soul of the dish, I use Franks RedHot, but you can dial the heat up or down depending on who you're feeding.
- Ranch dressing or blue cheese dressing: Ranch keeps it mild and crowd friendly, blue cheese adds a sharp tang that buffalo wing purists will love.
- Shredded cheddar cheese: Melts into gooey pockets throughout the filling, you can swap in pepper jack if you want a little more kick.
- Green onions, finely chopped: They add a fresh, bright bite that cuts through all that richness and creaminess.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, they crisp up beautifully and hold the filling without tearing if you roll them gently.
- Water: Just a small bowl for sealing the edges, like edible glue that keeps everything tucked inside.
- Vegetable or canola oil: For frying, you need enough to come up about two inches in your pan so the egg rolls can float and brown evenly.
- Cooking spray: If you're baking or air frying, a light mist helps them turn golden without the oil bath.
Instructions
- Mix the filling:
- In a large bowl, stir together the chicken, cream cheese, buffalo sauce, dressing, cheddar, and green onions until everything is creamy and well blended. The cream cheese should disappear into the mix, coating every shred of chicken.
- Fill the wrappers:
- Lay one wrapper on a clean counter with a corner pointing toward you, spoon two to three tablespoons of filling into the center, and resist the urge to overfill or it will burst when you roll. I learned this the hard way.
- Roll and seal:
- Fold the bottom corner over the filling, tuck in the side corners like you're wrapping a tiny burrito, then roll away from you tightly. Dab the top corner with water and press to seal, then set it seam side down while you finish the rest.
- Fry until golden:
- Heat two inches of oil in a deep skillet to 350°F, then fry the egg rolls in batches for three to four minutes per side until they're bronzed and crackling. Drain them on paper towels and try not to eat one immediately.
- Bake if you prefer:
- Preheat your oven to 425°F, arrange the egg rolls on a parchment lined baking sheet, spray them lightly with cooking spray, and bake for fifteen to twenty minutes, flipping halfway through. 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, place the egg rolls in a single layer, spray them lightly, and cook for eight to ten minutes, turning once. This method gives you a satisfying crunch without heating a pot of oil.
- Cool and serve:
- Let them rest for five minutes so the filling thickens slightly and you don't burn your tongue. Serve with extra buffalo sauce, ranch, or blue cheese on the side for dipping.
Save to Pinterest One winter evening I made a double batch and froze half, then a week later my neighbors knocked on the door unexpectedly. I pulled out six frozen egg rolls, air fried them straight from the freezer, and served them with a bowl of ranch. They stayed for two hours, and one of them still texts me asking when I'm making those buffalo things again. It's become my secret weapon for impromptu hospitality.
How to Store and Reheat
Once cooled, I stack leftover egg rolls in an airtight container with parchment between the layers and keep them in the fridge for up to three days. To bring back the crispness, I reheat them in a 375°F oven for about ten minutes or pop them in the air fryer for five. The microwave will make them soggy, so avoid it unless you're truly desperate and don't care about texture.
Flavor Variations to Try
I've swapped the cheddar for smoked gouda when I wanted something richer, and once I stirred in crumbled bacon because everything is better with bacon. A friend of mine uses shredded turkey instead of chicken and loves it just as much. You can also add a handful of finely diced celery to the filling for extra crunch and a more authentic buffalo wing feel.
Serving Suggestions
These are perfect alongside celery and carrot sticks, which echo the classic buffalo wing platter and give your guests something cool and crisp to balance the heat. I also like setting out little bowls of different dipping sauces, ranch, blue cheese, and even a drizzle of honey for anyone who likes sweet and spicy together.
- Serve them on a big wooden board with fresh veggies and plenty of napkins.
- Pair with cold beer, iced lemonade, or sparkling water with lime.
- If you're feeding a crowd, double the batch and keep them warm in a low oven until everyone arrives.
Save to Pinterest Every time I pull a tray of these out of the oven or lift them from the oil, I remember that first accidental batch and how good it felt to turn leftovers into something people actually crave. I hope they become a staple in your kitchen too.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, baking works beautifully. Preheat your oven to 425°F, arrange the rolls on a parchment-lined sheet, spray lightly with oil, and bake 15-20 minutes, flipping halfway through for even crispiness.
- → What's the best way to reheat leftover egg rolls?
Reheat in a 375°F oven for 8-10 minutes to restore crispiness. The microwave will make them soggy, so avoid that method if you want to maintain the crunchy texture.
- → Can I freeze uncooked egg rolls?
Absolutely. Arrange uncooked rolls on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen by adding 2-3 extra minutes to frying or baking time.
- → How can I make these less spicy?
Reduce the buffalo sauce to 2 tablespoons or use a mild wing sauce. You can also increase the ranch dressing to 1/3 cup to balance the heat with more cool, creamy flavor.
- → What dipping sauces pair well with these?
Extra buffalo sauce, ranch dressing, or blue cheese dressing are classic choices. For something different, try a garlic aioli or honey mustard for a sweet contrast to the spicy filling.
- → Can I use air fryer instead of deep frying?
Yes, air frying produces excellent results. Preheat to 400°F, arrange rolls in a single layer, spray lightly with oil, and cook 8-10 minutes, turning once until golden and crispy throughout.