Buffalo Chicken Dip Egg Rolls (Printable)

Crispy wrappers filled with spicy buffalo chicken dip, melty cheddar, and green onions.

# What You'll Need:

→ 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

# Step-by-step Directions:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, shredded cheddar cheese, and chopped 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 -
  • The crispy wrapper gives way to a molten, tangy filling that tastes like your favorite game day dip in handheld form.
  • You can bake, fry, or air fry them depending on your mood and your kitchen setup.
  • They freeze beautifully, so you can pull out a few whenever a craving strikes or surprise guests arrive.
02 -
  • Do not overfill the wrappers, I once got greedy and ended up with filling leaking into the oil and splattering everywhere.
  • Make sure your oil is hot enough before you start frying, if it's too cool the egg rolls will absorb oil and turn soggy instead of crisp.
  • If you're freezing them, lay them flat on a tray first so they don't stick together in a clump.
03 -
  • Press out as much air as possible when you roll the wrappers, trapped air can cause them to puff unevenly and split open while cooking.
  • Use a thermometer to check your oil temperature, guessing leads to greasy or undercooked egg rolls.
  • If you're baking, flip them halfway through and give them an extra spray of oil on the second side for maximum crispness.
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