Save to Pinterest My sister brought these to a Super Bowl party three years ago and they vanished before halftime. I watched people double back to the kitchen, pretending they were just refilling drinks, but really hunting for one more egg roll. The combo of creamy buffalo chicken dip and that shatteringly crisp wrapper hooked everyone instantly. I asked for the recipe that night and have been making them ever since for every gathering that matters.
I made a double batch for my nephews birthday last spring and he requested them again for his graduation party in June. His friends kept asking if I had a food truck because they couldnt believe something this good came out of a home kitchen. I stood by the stove frying them in waves, and each new tray got swarmed the second I set it down. That proud feeling of watching people genuinely enjoy what you made never gets old.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here because its already seasoned and juicy, plus it shreds in seconds and saves you from poaching or grilling raw chicken.
- Cream cheese, softened: Let it sit on the counter for at least 30 minutes so it blends smoothly without lumps, or microwave it for 10 seconds if youre impatient like me.
- Buffalo sauce: This is where the heat lives, so taste your sauce first and adjust the amount based on whether your crowd loves fire or prefers a gentle kick.
- Ranch dressing or blue cheese dressing: Ranch is creamy and mild, blue cheese is tangy and bold, both cool down the buffalo heat and add richness.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild works too, and it melts into gooey pockets that stretch when you bite in.
- Green onions, finely chopped: They add a fresh, sharp bite that cuts through all the richness and makes the filling feel balanced instead of heavy.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu, and keep them covered with a damp towel while you work so they dont dry out and crack.
- Small bowl of water: Just a little water on your fingertip seals the wrapper edges tight so they dont burst open during cooking.
- Vegetable or canola oil, for frying: Use enough oil to come up about 2 inches in your skillet, and keep the temperature steady at 350°F for even browning.
- Cooking spray (if baking or air frying): A light mist helps the wrappers crisp up in the oven or air fryer without needing a full oil bath.
Instructions
- Mix the filling:
- Dump the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and green onions into a large bowl and stir until everything looks creamy and evenly mixed. Taste it and add more buffalo sauce if you want more heat or more ranch if you want it creamier.
- Prep the wrappers:
- Lay one egg roll wrapper on a clean counter with a corner pointing toward you like a diamond shape. Spoon 2 to 3 tablespoons of filling into the center, keeping it compact so it doesnt ooze out the sides.
- Roll them up:
- Fold the bottom corner up over the filling, then fold in the left and right corners like youre wrapping a tiny burrito, and roll tightly away from you toward the top corner. Dip your finger in water and run it along the top corner to seal it shut, then set the egg roll seam side down and repeat with the rest.
- Fry until golden:
- Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F, then fry the egg rolls in batches for 3 to 4 minutes per side until theyre golden brown and crispy all over. Drain them on paper towels to soak up the extra oil.
- Bake if you prefer:
- Preheat your oven to 425°F, place the egg rolls on a parchment lined baking sheet, spray them lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through, until theyre golden and crisp. This method uses way less oil and still delivers great crunch.
- Air fry for speed:
- Preheat your air fryer to 400°F, arrange the egg rolls in a single layer without crowding, spray them lightly with cooking spray, and air fry for 8 to 10 minutes, turning once, until theyre crispy and browned. This is the fastest method and the cleanup is minimal.
- Cool and serve:
- Let the egg rolls rest for 5 minutes so the filling sets up a little and you dont burn your tongue. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.
Save to Pinterest The first time I brought these to my book clubs potluck, two people asked if they could skip the book discussion and just eat more egg rolls. We laughed, but I also felt a little thrill knowing Id nailed a recipe that made people forget about everything else for a minute. Food that sparks that kind of joy is exactly why I love cooking for others.
Choosing Your Cooking Method
Frying gives you the crispiest, most golden exterior and that classic egg roll texture, but it does require standing over hot oil and dealing with cleanup. Baking is hands off and uses way less oil, though the wrappers come out a little less shatteringly crisp unless you spray them generously and flip them halfway. Air frying is my go to on busy weeknights because it delivers great crunch in under 10 minutes with almost no oil and minimal mess. Pick the method that fits your time, your equipment, and how much crunch you crave.
Make Ahead and Storage
I always roll these a day ahead and store them on a parchment lined tray in the fridge, covered loosely with plastic wrap, so theyre ready to cook when guests arrive. If I want to prep even further out, I freeze them uncooked on a tray until solid, then toss them in a freezer bag where they keep for up to three months. When Im ready to cook frozen egg rolls, I dont bother thawing them, I just add a couple extra minutes to the frying, baking, or air frying time and they come out perfect. Leftover cooked egg rolls reheat beautifully in a 375°F oven or air fryer for about 5 minutes until theyre crispy again.
Serving Suggestions and Variations
I love setting out little bowls of extra buffalo sauce, ranch, and blue cheese dressing so people can dip however they like. Celery and carrot sticks on the side give that classic buffalo wing vibe and add a fresh crunch that balances all the richness. Sometimes I swap pepper jack for the cheddar if I want extra heat, or I use Monterey Jack for a milder, creamier bite.
- Add a handful of crumbled cooked bacon to the filling for a smoky, salty twist that makes them even more addictive.
- Use mild wing sauce instead of buffalo sauce if youre feeding kids or anyone who cant handle much heat.
- Serve them with a simple cucumber salad or coleslaw to cut through the richness and add a bright, tangy contrast.
Save to Pinterest These egg rolls have earned a permanent spot on my party menu because theyre easy to prep, fun to eat, and always disappear faster than I expect. Make a big batch, invite some people over, and watch them smile with every crunchy, creamy, spicy bite.
Recipe Q&A
- → Can I make these ahead of time?
Yes, assemble uncooked egg rolls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to your preferred cooking method.
- → What's the best way to cook buffalo chicken egg rolls?
Frying gives the crispiest results in 3-4 minutes per side. Baking at 425°F for 15-20 minutes works well for a lighter version. Air frying at 400°F for 8-10 minutes offers a crispy texture with less oil.
- → Can I adjust the spice level?
Absolutely. Reduce buffalo sauce to 2 tablespoons for mild flavor, or increase to 1/2 cup for extra heat. Swapping in mild wing sauce also tones down the spice while keeping the buffalo flavor.
- → What type of chicken works best?
Rotisserie chicken is ideal for quick prep—simply shred the meat. Leftover cooked chicken breast or thighs also work perfectly. Just ensure the chicken is fully cooked before mixing with the other filling ingredients.
- → What dipping sauces pair well?
Extra buffalo sauce, ranch dressing, or blue cheese dressing are classic choices. For something different, try honey mustard or a garlic aioli. Celery and carrot sticks make great fresh accompaniments.