Buffalo Chicken Egg Rolls

This buffalo chicken dip egg rolls recipe transforms a favorite party dip into portable, crispy handheld bites. Each golden egg roll wrapper encases a creamy, spicy chicken filling that delivers that classic buffalo flavor in every bite.

I first made these for a Super Bowl party last year, and they disappeared faster than any other dish on the table. My friend's teenage son actually asked if I could teach him how to make them because he couldn't stop eating them.

Ingredients

• Shredded chicken: provides the hearty base; choose rotisserie chicken for convenience and extra flavor
• Cream cheese: creates that signature creamy buffalo dip texture; look for full-fat for the richest result
• Buffalo sauce: brings the classic spicy kick; Frank's RedHot is traditional but adjust to your heat preference
• Ranch dressing: adds tanginess and helps balance the heat; homemade works beautifully if you have time
• Shredded cheddar cheese: melts perfectly and adds a sharp contrast to the spicy elements; freshly grated melts better than pre-shredded
• Egg roll wrappers: create the perfect crispy vessel; look for them in the refrigerated section near the produce
• Green onions: provide a fresh bite and subtle onion flavor; slice them thinly for best distribution
• Blue cheese crumbles: offer that authentic buffalo wing experience; optional but recommended for purists

Step-by-Step Instructions

Prepare the Filling:

Combine shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and most of the shredded cheddar in a large mixing bowl. Fold ingredients together until thoroughly combined and creamy. The mixture should have a spreadable consistency but not be too runny. Stir in chopped green onions and blue cheese crumbles if using.

Roll the Egg Rolls:

Position an egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape. Place about 2 tablespoons of filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward, sealing the final corner with a bit of water. The key is not overfilling while ensuring they're rolled tightly enough to prevent filling leakage during frying.

Fry to Perfection:

Heat vegetable oil in a deep pot or skillet to 350°F. Carefully place egg rolls in hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until they reach a deep golden brown color and become wonderfully crispy. The exterior should be bubbled and crisp, while the inside remains hot and gooey.

Rest and Serve:

Transfer fried egg rolls to a paper towel-lined plate to drain excess oil. Let them rest for 2-3 minutes before serving to allow the filling to set slightly and prevent mouth burns. Serve hot with additional ranch or blue cheese dressing for dipping.

Save

The buffalo chicken filling is incredibly versatile. I discovered this by accident when I had leftover filling after making these for a party. The next day, I spread it on a tortilla, added some lettuce, and made the most amazing wrap for lunch. Now I sometimes make extra filling intentionally just to have for sandwiches during the week.

Air Fryer Method

These buffalo chicken egg rolls adapt beautifully to the air fryer. Simply spray the assembled egg rolls lightly with cooking oil, then place them in a single layer in your air fryer basket. Cook at 375°F for about 7-9 minutes, turning halfway through, until golden brown and crispy. The air fryer creates an incredibly crunchy exterior while keeping the filling hot and melty. This method uses significantly less oil while still achieving that satisfying crunch.

Make-Ahead Tips

The buffalo chicken filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When ready to use, let it come to room temperature for easier handling. You can also completely assemble the uncooked egg rolls and freeze them for future use. Place assembled egg rolls on a baking sheet without touching, freeze until solid, then transfer to a freezer bag. They can be fried directly from frozen, just add 1-2 minutes to the cooking time.

Serving Suggestions

These egg rolls make a show-stopping appetizer when arranged on a large platter with small bowls of blue cheese dressing, extra buffalo sauce, and celery sticks. For a complete game day spread, serve alongside other finger foods like loaded potato skins or spinach artichoke dip. They also work wonderfully as part of an Asian fusion meal paired with a simple cucumber salad to balance the richness. For a casual dinner, serve 2-3 egg rolls per person alongside a crisp green salad.

Recipe FAQs

→ Can Buffalo Chicken Egg Rolls be baked instead of fried?

Yes! While frying gives the most authentic crispy texture, you can bake these egg rolls at 425°F for 15-20 minutes, turning halfway through. Brush them lightly with oil before baking for a crispier exterior.

→ What dipping sauce pairs well with Buffalo Chicken Egg Rolls?

Blue cheese or ranch dressing makes the perfect cooling complement to the spicy buffalo flavor. For something different, try a honey mustard sauce or even a cilantro lime crema.

→ Can I make Buffalo Chicken Egg Rolls ahead of time?

You can prepare the filling and even roll the egg rolls up to 24 hours ahead, storing them covered in the refrigerator. For best results, fry them just before serving. You can also freeze the uncooked rolls for up to 1 month.

→ How spicy are Buffalo Chicken Egg Rolls?

The spice level depends entirely on your buffalo sauce selection. For milder egg rolls, choose a mild buffalo sauce or mix it with ranch dressing. For extra heat, use a hot buffalo sauce or add cayenne pepper to the filling.

→ What's the best way to reheat leftover Buffalo Chicken Egg Rolls?

For best results, reheat in an air fryer at 350°F for 3-4 minutes or in a conventional oven at 375°F for 8-10 minutes. This maintains the crispy exterior better than microwave reheating.

→ What can I use instead of chicken for a vegetarian version?

Try using cauliflower florets tossed in buffalo sauce as a vegetarian alternative. Jackfruit or extra-firm tofu, shredded and seasoned, can also work well as chicken substitutes in this dish.