Introduction

Buffalo Chicken Dip Egg Rolls combine all the bold, spicy flavors of classic buffalo chicken dip with the satisfying crunch of fried egg rolls. This fun and easy recipe makes for a perfect party appetizer or snack that’s sure to impress your friends and family.

A white shallow bowl holds several crispy golden-brown fried rolls with a bubbly, crunchy texture on top. They are arranged around a small white bowl filled with a creamy white sauce speckled with green herbs, and one roll is dipped into the sauce with white and orange drips visible. Small drops of orange sauce decorate the rolls. Fresh green celery leaves add a pop of color on the side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked and shredded chicken (about 2 large chicken breasts)
8 ounces cream cheese, softened
1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
1/2 cup ranch dressing (or blue cheese dressing, if preferred)
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
12 egg roll wrappers
1 tablespoon vegetable oil (for sealing)
1/4 cup water (for sealing)
Vegetable oil, for frying
Optional garnishes: ranch or blue cheese dressing, chopped green onions, shredded cheddar cheese

Instructions

Step 1: In a large bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder. Mix thoroughly until smooth and creamy. Using a hand mixer can help achieve an even consistency.
Step 2: Taste the mixture and adjust the seasoning as desired—add more buffalo sauce for extra heat or more ranch dressing or cream cheese to mellow the flavor. Cover and refrigerate for at least 30 minutes to let the flavors meld and the dip firm up.
Step 3: Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the buffalo chicken dip in the center.
Step 4: Mix 1 tablespoon vegetable oil with 1/4 cup water in a small bowl. Dip your finger into the mixture and moisten the edges of the wrapper.
Step 5: Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner. Seal the egg roll by brushing the edge with the oil-water mixture.
Step 6: Repeat with the remaining wrappers and filling.
Step 7: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in batches for about 2-3 minutes per side or until golden and crispy. Drain on paper towels.
Step 8: Serve warm with extra ranch or blue cheese dressing and optional garnishes like chopped green onions and shredded cheddar cheese.

Tips & Variations

For an easier clean-up, bake the egg rolls at 425°F (220°C) for 15-20 minutes instead of frying. Brush with oil before baking for a crispy crust.
Use rotisserie chicken for a quick shortcut when preparing the shredded chicken.
Swap cheddar cheese for pepper jack to add a smoky, spicy twist.
Make the dip a day ahead to deepen the flavors and simplify assembly on the day of serving.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for about 5-7 minutes to restore crispness. Avoid microwaving if possible to keep them crunchy.

How to Serve

A white plate on a white marbled surface holds several crispy golden-brown fried spring rolls stacked in two layers. The top layer has three pieces, two of which are cut open to show bright orange filling inside. The bottom layer holds more whole spring rolls with shiny red sauce and white sauce drizzled on top. On one side of the plate, there are fresh green leafy vegetables adding a splash of color. In the lower left corner, a woman's hand is dipping a crispy piece into a small white bowl filled with light orange dipping sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these Buffalo Chicken Dip Egg Rolls?

Yes, you can freeze the uncooked egg rolls before frying. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Fry or bake directly from frozen, adjusting cooking time slightly.

What can I use if I don’t have egg roll wrappers?

Phyllo dough or small flour tortillas can be used as alternatives, though cooking times and textures will vary. Phyllo will be crispier and more delicate, while tortillas yield a softer exterior.