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Buffalo Chicken Dip Egg Rolls Recipe

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4.8 from 52 reviews

Buffalo Chicken Dip Egg Rolls are a delicious and easy-to-make appetizer combining the classic spicy and creamy buffalo chicken dip wrapped in crispy fried egg roll wrappers. Perfect for game days, parties, or casual get-togethers, these egg rolls deliver a flavorful punch with every bite.

Ingredients

Scale

Buffalo Chicken Dip

  • 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
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Egg Rolls

  • 12 egg roll wrappers
  • 1 tablespoon vegetable oil (for sealing)
  • 1/4 cup water (for sealing the egg rolls)
  • Vegetable oil, for frying

Optional Garnishes

  • Ranch dressing or blue cheese dressing, for dipping
  • Chopped green onions
  • Shredded cheddar cheese

Instructions

  1. Prepare the Buffalo Chicken Dip: In a large bowl, combine the cooked 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 the mixture is creamy and smooth, using a hand mixer or mixing by hand.
  2. Adjust the Flavor: Taste the dip and adjust seasoning by adding more buffalo wing sauce for heat or extra ranch/cream cheese for milder flavor. Mix well.
  3. Chill the Dip: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the dip to firm up, which will make filling the egg rolls easier. You can prepare this step up to a day ahead.
  4. Prepare the Egg Rolls: Lay out one egg roll wrapper on a clean surface. Place about 2 tablespoons of the chilled buffalo chicken dip in the center of the wrapper. In a small bowl, mix 1 tablespoon vegetable oil with 1/4 cup water to create a sealing mixture.
  5. Roll the Egg Rolls: Fold the bottom corner over the filling, then fold in the sides and continue rolling tightly. Use the sealing mixture to moisten the top corner, sealing the wrapper. Repeat with remaining wrappers and filling.
  6. Heat the Oil for Frying: Pour vegetable oil into a deep skillet or fryer to a depth of about 2 inches and heat to 350°F (175°C).
  7. Fry the Egg Rolls: Carefully place the egg rolls in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally to cook evenly.
  8. Drain and Serve: Use a slotted spoon to remove the cooked egg rolls and drain them on a paper towel-lined plate. Serve warm with optional ranch or blue cheese dressing and garnished with chopped green onions and shredded cheddar cheese if desired.

Notes

  • The dip can be made a day in advance for enhanced flavor and easier handling.
  • Ensure the oil temperature is maintained around 350°F for crispy, non-greasy egg rolls.
  • Use gloves or a spoon to handle hot oil safely and avoid overcrowding the pan while frying.
  • Vegetarian or vegan adaptations can be made by substituting chicken with jackfruit and using dairy-free cream cheese and cheese alternatives.
  • Leftover egg rolls can be reheated in an oven or air fryer for a crispy finish.

Keywords: Buffalo chicken dip, egg rolls, appetizer, fried, party food, game day snack, creamy, spicy

Find it online: https://leofoster.com/buffalo-chicken-dip-egg-rolls-recipe/