Buffalo Chicken Egg Rolls (Print)

Crispy wrappers filled with creamy buffalo chicken, cheddar, and zesty onions

# What You'll Need:

→ Filling

01 - 2 cups shredded cooked chicken
02 - 4 oz cream cheese, softened
03 - 1/3 cup buffalo sauce
04 - 1/4 cup ranch or blue cheese dressing
05 - 1 cup shredded cheddar cheese
06 - 2 green onions, finely chopped

→ Assembly

07 - 12 egg roll wrappers
08 - Water for sealing

→ Cooking

09 - Vegetable or canola oil for frying
10 - Cooking spray for baking or air frying

# Directions:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar cheese, and chopped green onions. Mix until creamy and evenly incorporated.
02 - Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold the side corners in, then roll tightly away from you. Moisten the top corner with water and seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of oil in a deep skillet to 350°F. Fry egg rolls in batches for 3 to 4 minutes per side until golden brown and crisp. Drain on paper towels.
04 - Preheat oven to 425°F. Place egg rolls on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake 15 to 20 minutes, flipping halfway through, until golden and crispy.
05 - Preheat air fryer to 400°F. Arrange egg rolls in a single layer, spray lightly with cooking spray, and air fry for 8 to 10 minutes, turning once, until crisp.
06 - Allow egg rolls to cool for 5 minutes before serving. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They taste like your favorite buffalo chicken dip but you can hold them in one hand and they wont drip all over your shirt.
  • You can prep a whole batch in the morning, freeze them, and fry or bake them right before guests arrive without any stress.
  • The creamy, spicy filling stays put inside the wrapper so every bite delivers that perfect tangy heat and melted cheese pull.
  • They work for game day, potlucks, or a random Tuesday when you need something indulgent and crunchy.
02 -
  • Dont overfill the wrappers or theyll burst open in the oil and leak filling everywhere, which turns your crispy egg rolls into soggy messes.
  • Keep the oil temperature steady at 350°F because if it drops too low the wrappers will absorb oil and get greasy instead of crisp.
  • If youre baking or air frying, flip them halfway through so both sides get evenly browned and you dont end up with one pale side.
  • You can freeze uncooked egg rolls on a baking sheet until solid, then transfer them to a freezer bag and cook them straight from frozen by adding a few extra minutes to the cooking time.
03 -
  • Keep a damp kitchen towel over your stack of egg roll wrappers while you work so they dont dry out and crack when you try to roll them.
  • Use a thermometer to monitor your frying oil because guessing the temperature leads to greasy or burnt egg rolls instead of perfectly golden ones.
  • Let the cream cheese come to full room temperature before mixing or youll end up with lumps in your filling that are annoying to bite into.
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