Buffalo Chicken Dip Egg Rolls Recipe

Introduction

Buffalo Chicken Dip Egg Rolls combine the spicy, creamy flavors of classic buffalo chicken dip with the crispy crunch of egg rolls. This appetizer is perfect for game day, parties, or any casual gathering where you want a tasty, handheld treat.

Ingredients

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo wing sauce
• 1/2 cup ranch or blue cheese dressing
• 1 cup shredded cheddar cheese
• 12 egg roll wrappers
• Vegetable oil, for frying

Instructions

1. Step 1: In a large bowl, mix the shredded chicken, cream cheese, buffalo sauce, ranch dressing, and shredded cheddar until well combined.
2. Step 2: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the chicken mixture near the corner closest to you.
3. Step 3: Fold the corner over the filling, then fold in the sides. Roll tightly toward the far corner and seal the edge with a little water.
4. Step 4: Repeat with remaining wrappers and filling.
5. Step 5: Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Carefully fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
6. Step 6: Remove with a slotted spoon and drain on paper towels. Serve warm with ranch or blue cheese dressing for dipping.

Tips & Variations

• For a baked version, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway, until crispy.
• Add finely chopped celery or green onions to the filling for extra crunch and flavor.
• Use leftover rotisserie chicken to save time.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the egg rolls and refrigerate them for a few hours before frying. For longer storage, freeze uncooked egg rolls arranged on a baking sheet, then transfer to a freezer bag.

What can I serve with Buffalo Chicken Dip Egg Rolls?

They pair well with cool ranch or blue cheese dressing and crunchy celery sticks to balance the spicy flavors.

Buffalo Chicken Dip Egg Rolls Recipe

Print Recipe

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Buffalo Chicken Dip Egg Rolls are a delicious and crispy appetizer that combines the spicy, tangy flavors of buffalo chicken dip with the satisfying crunch of egg rolls. Perfect for parties or game day, these egg rolls are filled with a creamy mixture of shredded chicken, cream cheese, Buffalo sauce, and cheese, then deep-fried or baked until golden and crispy.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked shredded chicken
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup Buffalo wing sauce
• 1/4 cup blue cheese or ranch dressing (optional)
• 1/4 cup chopped green onions

Egg Rolls

• 12 egg roll wrappers
• Vegetable oil, for frying

Instructions

1. Prepare the filling: In a large mixing bowl, combine shredded chicken, softened cream cheese, shredded cheddar cheese, Buffalo wing sauce, blue cheese or ranch dressing if using, and chopped green onions. Mix well until all ingredients are fully incorporated into a creamy mixture.
2. Fill the egg rolls: Lay out one egg roll wrapper on a clean surface, with one corner facing you in a diamond shape. Spoon about 2 tablespoons of the buffalo chicken filling near the corner closest to you. Fold the corner over the filling, then fold in the side corners. Roll tightly towards the opposite corner and seal the edges with a small amount of water to prevent the egg rolls from opening during cooking.
3. Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of egg roll wrapper sizzles upon contact.
4. Fry the egg rolls: Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding the pan. Cook each egg roll for about 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
5. Serve: Let the egg rolls cool slightly before serving. Serve warm with additional ranch or blue cheese dressing and celery sticks for a tasty appetizer.

Notes

• For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy.
• Adjust the amount of Buffalo sauce to your preferred spice level.
• To make ahead, prepare the filling and roll the egg rolls, then freeze uncooked and fry or bake directly from frozen, adding a couple of extra minutes to cooking time.
• Use gluten-free egg roll wrappers to make this recipe gluten-free.

Keywords: Buffalo chicken, egg rolls, appetizer, party food, game day snack, spicy, creamy, crispy