Buffalo Chicken Dip Egg Rolls Recipe

This crispy, creamy Buffalo Chicken Dip Egg Rolls is made with shredded chicken, hot sauce, and cream cheese, and ready in 25 minutes. The satisfying crunch of the golden wrapper gives way to a hot, oozing filling of spicy melted cheese. I make these for every game day, and they disappear immediately.

Better Than Takeaway

I used to order similar appetizers at my local sports pub, but they were often greasy and lacked real buffalo flavor. Making them in my own kitchen lets me control the heat level and ensure a generous amount of chicken in every bite.

The biggest surprise was how easy egg roll wrappers are to work with once you get the folding technique down. I learned the hard way that sealing the edges tightly with water is essential to prevent the cheese from leaking into the hot oil.

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Buffalo Chicken Dip Egg Rolls Ingredients

• 2 cups cooked shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 12 egg roll wrappers
• Vegetable oil for frying
• Small bowl of water (for sealing)

How To Make Buffalo Chicken Dip Egg Rolls

1. Mix The Filling: In a large bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch dressing, and cheddar cheese until smooth.
2. Prepare The Wrappers: Lay an egg roll wrapper flat with one corner pointing toward you. Place two tablespoons of the filling in the lower third of the wrapper.
3. Fold And Seal: Fold the bottom corner over the filling, tuck in the two side corners, and roll tightly. Brush the top corner with a little water to seal the roll completely.
4. Heat The Oil: Pour vegetable oil into a deep skillet to about one inch deep and heat to 350°F (175°C).
5. Fry Until Golden: Fry the egg rolls in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides. Drain on paper towels before serving.

Recipe Tips

• Soften the cream cheese: This ensures the filling mixes smoothly without any cold lumps.
• Do not overfill: Too much filling makes the wrappers hard to roll and increases the chance of leaking during frying.
• Monitor oil temperature: Keep the oil around 350°F so the wrapper cooks evenly without burning before the inside gets hot.

What To Serve With Buffalo Chicken Dip Egg Rolls

These spicy bites pair wonderfully with a cooling side of celery and carrot sticks. I also recommend setting out small bowls of extra ranch or blue cheese dressing for dipping.

How To Store

Keep leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or oven at 375°F to restore their crispy texture. You can also freeze un-fried egg rolls for up to two months.

FAQs

Can I bake these instead of frying?
Yes, you can bake them. Spray the rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Can I use canned chicken?
Absolutely. Just make sure to drain the canned chicken thoroughly and flake it well before mixing it into the cream cheese.

What kind of hot sauce is best?
A traditional cayenne pepper hot sauce like Frank’s RedHot provides the classic buffalo flavor.

Why did my egg rolls open while frying?
This usually happens if the edges were not sealed properly or if the roll was wrapped too loosely. Always use a dab of water on the final corner and press firmly.

Nutrition

• Calories: 280 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Cholesterol: 45 mg
• Sodium: 480 mg
• Total Carbohydrate: 18 g
• Protein: 10 g

Try More Recipes:

• Buffalo Chicken Dip Recipe
• Buffalo Chicken Dip Tacos Recipe
• Buffalo Chicken Dip Wonton Cups Recipe