Buffalo Chicken Dip Egg Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/buffalo-chicken-dip-egg-rolls-recipe/
