Buffalo Chicken Dip Egg Rolls Recipe

Introduction

Buffalo Chicken Dip Egg Rolls are a fun and flavorful twist on classic game day snacks. Crispy on the outside and packed with creamy, spicy buffalo chicken dip on the inside, they make a perfect appetizer or party treat.

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
• 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
• 1/4 cup water (for sealing the egg rolls)
• Vegetable oil, for frying
• Optional garnishes: ranch or blue cheese dressing, chopped green onions, shredded cheddar cheese

Instructions

1. 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 until creamy and well blended. Refrigerate for at least 30 minutes to firm up.
2. Step 2: Lay an egg roll wrapper on a flat surface with one point facing you. Place 2–3 tablespoons of the chilled dip in the center. Fold the bottom corner over the filling, tuck it in tightly, then fold in the left and right corners.
3. Step 3: Brush the top corner with water to seal. Roll tightly from bottom to top, pressing firmly to prevent air pockets. Repeat with remaining wrappers and filling, placing assembled rolls on a parchment-lined baking sheet.
4. Step 4: Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry 3–4 egg rolls at a time for 2–3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Step 5: Let cool slightly before serving. Serve with ranch or blue cheese dressing and garnish with green onions and cheddar cheese if desired.

Tips & Variations

• Use blue cheese dressing instead of ranch for a tangier flavor.
• Try baking the egg rolls at 400°F for 15-20 minutes as a lighter alternative to frying.
• Adjust the spiciness by adding more or less buffalo sauce to the dip.
• To easily seal egg rolls, keep a small bowl of water nearby and use your finger or a brush to apply it.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the buffalo chicken dip ahead of time?

Yes, you can make the dip a day in advance and refrigerate it. This helps the flavors meld and makes it easier to handle when filling the egg rolls.

What can I use if I can’t find egg roll wrappers?

Spring roll wrappers or large wonton wrappers can be used as substitutes, but cooking times may vary slightly depending on their size and thickness.

Buffalo Chicken Dip Egg Rolls Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

Buffalo Chicken Dip Egg Rolls combine the spicy, creamy flavors of classic buffalo chicken dip wrapped in crispy, golden egg roll wrappers. These crispy fried appetizers are perfect for game day, parties, or anytime you crave a flavorful finger food with a spicy kick and melty cheese inside. Served with ranch or blue cheese dressing, they bring a fun twist to traditional buffalo chicken dip.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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 brushing)
• 1/4 cup water (for sealing)
• Vegetable oil, for frying (about 2-3 inches in pot)

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 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 well using a hand mixer or by hand until smooth and creamy. Taste and adjust seasoning as needed. Cover and refrigerate the dip for at least 30 minutes to let flavors meld and firm up.
2. Assemble the Egg Rolls: Lay one egg roll wrapper on a flat surface with a point facing you (diamond shape). Spoon 2-3 tablespoons of chilled buffalo chicken dip onto the center of the wrapper, avoiding overfilling. Fold the bottom corner over the filling tightly, then fold in the left and right corners toward the center. Brush the top corner with water and roll tightly from bottom to top, sealing the edge completely without air pockets. Repeat with remaining wrappers and filling, placing assembled egg rolls on a parchment-lined baking sheet.
3. Heat the Oil for Frying: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat over medium-high heat to 350°F (175°C)—test by frying a small wrapper piece to check for quick browning and sizzling.
4. Fry the Egg Rolls: Carefully place 3-4 egg rolls in hot oil without crowding. Fry for 2-3 minutes per side, turning occasionally until golden brown and crispy. Remove egg rolls with a slotted spoon and drain on a wire rack lined with paper towels. Repeat with remaining egg rolls.
5. Serve: Allow egg rolls to cool slightly as filling will be very hot. Serve immediately with ranch or blue cheese dressing for dipping. Garnish with chopped green onions and shredded cheddar cheese if desired. Enjoy fresh and hot for best taste and texture.

Notes

• For a milder flavor, reduce buffalo wing sauce and add more ranch or cream cheese.
• Dip can be made a day ahead and refrigerated for convenience.
• Be careful not to overfill egg rolls to avoid tearing during frying.
• Maintain oil temperature at 350°F for crispy, non-greasy egg rolls.
• Use a wire rack to drain excess oil instead of paper towels to keep egg rolls crispy.

Keywords: buffalo chicken dip, egg rolls, appetizer, party food, buffalo wing sauce, fried appetizers, game day snacks