Oh, you know I live for those appetizers that take two fantastic things and smash them together, right? It’s where the real fun in the kitchen happens! And lately, I’ve been totally obsessed with taking comfort food classics and giving them a crispy, fried makeover. Forget getting out a separate bowl of dip for your party—why not put that glorious, cheesy, spicy filling right inside something you can crunch?
Trust me when I say these are dangerously good. They have that rich, creamy, tangy center that screams game day, but they get wrapped up and fried until they’re shatteringly crisp. If you love buffalo chicken dip, you absolutely must try these Buffalo Chicken Dip Egg Rolls. They are my new shortcut to party fame!
Why You Will Love These Buffalo Chicken Dip Egg Rolls
I mean, really, how can you resist this combination? It hits every single craving note. When I first made a batch, I almost regretted sharing the recipe because I wanted to hoard them all! Here’s why these little bundles of joy deserve a spot on your next menu:
- They nail that impossible texture contrast! You get that audible, golden-brown CRUNCH from the wrapper, followed immediately by that warm, super-creamy, cheesy dip filling. It’s just heaven.
- The flavor profile is spot-on. It’s that perfect spicy tang from the buffalo sauce balanced by that salty cheddar and cool blue cheese dressing. If you love those ultimate party dips, this is just the portable version!
- They are surprisingly easy to make ahead. You can roll them all during a quiet afternoon, cover them up, and tuck them in the fridge. Then, when guests arrive, it’s just a quick 15-minute fry session! So much less fuss than managing a slow cooker dip.
- They travel like a dream. Forget messy dip bowls! These are sturdy, easy to handle, and perfect for potlucks or tailgates. Everyone can grab one and instantly be happy.
Ingredients Needed for Perfect Buffalo Chicken Dip Egg Rolls
You don’t need a huge list for this one, which is already a win in my book! The secret here is making sure your dairy elements are ready to go so everything blends up smooth and velvety. When I pull things out of the fridge to start, I always make sure the cream cheese has about 45 minutes out on the counter. It’s one of those little things that makes the mixing process so much easier.
Here’s what you’ll need to gather up for the filling. Make sure you have your favorite wing sauce ready—I use a standard cayenne pepper kind, but feel free to grab a smoky or extra-hot one if that’s your jam! Having all your little spicy components ready helps you get to the dipping stage faster.
- 1 cup cooked, shredded chicken (Rotisserie chicken is my absolute cheat, don’t judge!)
- 8 ounces cream cheese, softened (seriously, make sure this is soft enough to spread easily)
- 1/2 cup classic buffalo wing sauce
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup blue cheese dressing (Don’t skip this, it gives that essential tangy bite to go with your ultimate party dips!)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 egg roll wrappers (Usually found right near the tofu or tortillas in the store!)
- Vegetable oil, for frying. You’ll want about 2 inches deep in a pot so the egg rolls get fully submerged for that perfect crunch.
Step-by-Step Instructions for Making Buffalo Chicken Dip Egg Rolls
Okay, this is where the magic happens, and honestly, it’s faster than making a whole slow-cooker dip! It all breaks down into three easy phases: mixing, wrapping, and cooking. Follow these steps exactly, especially with the oil temperature, and you’ll get those flawless, crispy crispy nacho egg rolls vibes but with that classic buffalo flavor!
Mixing the Flavorful Buffalo Chicken Dip Filling
You absolutely need that cream cheese to be soft—I mean room temperature soft! Take it out early. Then, grab a good sturdy bowl. Toss in the softened cream cheese, shredded chicken, your wing sauce, cheddar, blue cheese dressing, and your little bits of garlic and onion powder. Mix it all up! I use a spatula, but you have to really stir until it’s totally homogenous. You don’t want pockets of just cream cheese, you want that spicy chicken flavor evenly distributed in every single bite.
Assembling Your Buffalo Chicken Dip Egg Rolls
Now for the wrapping! Lay an egg roll wrapper out on a clean surface like a diamond shape, with the corner pointing toward you. Spoon about 2 tablespoons of that creamy filling right near that bottom corner. Don’t get tempted to add more; overfilling is the number one way to get leaks while frying! Start by folding that bottom corner up and over the filling. Then, tightly fold in both left and right sides toward the middle. Roll that little package up tightly toward the top corner. Before you finish the final roll, wet the top edge of the wrapper with just a little bit of water—this is your glue! Press firmly to seal, and that’s it. Repeat until all 12 are tucked in tight.
Frying or Baking the Buffalo Chicken Dip Egg Rolls
Time to get crispy! Heat up about two inches of vegetable oil in a deep skillet or a heavy pot until it hits 350 degrees F (175 degrees C). This temperature is crucial—too cool and they get greasy; too hot and they burn before the cheese melts. Carefully drop 3 or 4 rolls in at a time—don’t crowd my pan! Fry them for about 3 to 4 minutes, turning them gently, until they achieve that perfect golden-brown color all over. Scoop them out onto paper towels to drain. If you’re skipping the oil, spray them lightly on a sheet pan and bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, flipping halfway through for that nice finish.
Tips for Success When Making Buffalo Chicken Dip Egg Rolls
Making these is super easy, but because we are putting something creamy inside a thin wrapper, there are a couple of little tricks that upgrade them from “good” to “OMG, make another batch!” I learned these the hard way, usually by fishing a little bit of cheesy filling out of my hot oil—oops! Pay attention here; this is how you guarantee perfect, non-leaking results every single time.
First thing’s first: the filling temperature. While the cream cheese needs to be soft for mixing, I actually find the overall filling works best if it’s slightly cool when you start wrapping. If your kitchen is super warm or you mixed it vigorously, pop that bowl into the fridge for 10 minutes before you start rolling. A slightly firmer filling stays put much better when you’re trying to fold those corners tight. If the filling is too warm and runny, it just melts out the edges, and suddenly you have a greasy wrapper flop!
Speaking of leaks—this is key! Always, always, *always* moisten those top edges with water to seal them. Don’t just dab it; run your finger lightly across the whole top edge. That water activates the starch in the wrapper, making it act like super-strong culinary glue. Also, use a modest scoop of filling—about two tablespoons is plenty for a standard wrapper. Stuffing them makes it almost impossible to seal correctly, and that’s when separation happens mid-fry.
And please, please, please manage your oil temperature! If you are frying, you need that reliable 350°F. If you don’t have a thermometer (I use one religiously now, I’m not messing around!), test it with a tiny sliver of wrapper first. It should sizzle immediately and aggressively, but not instantly turn dark brown. If it sinks and just sits there, the oil isn’t hot enough, and you’ll end up with soggy, oily rolls. We want golden crunch, not sponge!
Here’s my biggest shortcut, and everyone asks me about this: Use pre-cooked chicken. Honestly, who has time to poach and shred chicken just for an appetizer? Grab a rotisserie chicken or use those frozen, cooked chunks you keep around. As long as it’s shredded finely—because we want that creamy texture to dominate—it saves you about 20 minutes right off the bat. Easy peasy!
Serving Suggestions for Your Buffalo Chicken Dip Egg Rolls
Okay, these Buffalo Chicken Dip Egg Rolls are so intensely flavorful all on their own, but every great spicy, cheesy roller needs a cooling counterpart for dipping, right? Seriously, don’t eat these naked! The heat from the buffalo sauce demands something cool and creamy to cut through it. It’s all about balance, my friends.
My absolute go-to pairing—and the one I always have ready when the fryer is bubbling—is blue cheese dressing. That sharp, funky tang is the classic companion to buffalo flavor, and when you dip the crispy hot roll into that cool dressing? *Chef’s kiss!* Honestly, it’s non-negotiable for me. But, I know not everyone loves blue cheese, so I always, always have a backup ready.
If blue cheese isn’t your thing, ranch dressing is your best friend here. It’s milder, creamier, and still offers that nice cool factor. I even have a killer recipe for a homemade ranch that works perfectly if you happen to be making my creamy ranch taco pasta salad soon! You could use the same batch for both.
For something a little different, try dipping them into a simple side of sour cream mixed with a tiny squeeze of lime juice. It’s bright, dairy-based, and cuts the richness of the cream cheese filling beautifully. Whatever you choose, make sure you have small bowls ready for dipping because these things disappear fast when they are hot!
Storage and Reheating Buffalo Chicken Dip Egg Rolls
Let’s be real: there are rarely leftovers when I make these Buffalo Chicken Dip Egg Rolls, but when there are, you need to know how to treat them right! The absolute worst thing you can do is leave them out on the counter to go stale, or worse, try to reheat them incorrectly in the microwave. Nobody wants a soggy, chewy egg roll, right? We worked hard for that crisp exterior!
If you do manage to save a few (or maybe you made a giant batch to prep for the week!), store them in an airtight container as soon as they’ve cooled down completely. You want them cold before sealing them up. They should stay perfectly good in the fridge for about three days, but honestly, the crisp factor starts to decrease after day two. Eat them quickly!
Now, for reheating—this is critical. Forget the microwave! It heats the filling back up, sure, but it turns that crispy wrapper soft faster than you can say “blue cheese dressing.” You have two great options to bring back that fresh-from-the-fryer glory.
Option one, and my absolute favorite way to crisp them up, is the air fryer. Seriously, if you have one, use it! If you’ve seen my tips for air fryer baked potatoes, you know I love that appliance. Set your air fryer to about 375°F (190°C). Pop those cold egg rolls in a single layer—don’t stack them!—and cook for 5 to 7 minutes. Check them at the 5-minute mark. They come out tasting almost exactly like they just came out of the oil!
If you don’t have an air fryer, the conventional oven works beautifully too. Preheat your oven to a nice hot 400°F (200°C). Place the cooled egg rolls right onto a wire rack set over a baking sheet. This setup allows air to circulate underneath, which prevents the bottom from getting steamed and soggy. Bake for about 10 to 12 minutes, maybe flipping them gently halfway through. They should be piping hot inside and wonderfully crisp on the outside. Enjoy that second round of crunchy, spicy goodness!
Variations on Buffalo Chicken Dip Egg Rolls
Part of the fun of making fusion food is messing with the original recipe a little bit, right? Once you master the basic idea for these Buffalo Chicken Dip Egg Rolls—that creamy, spicy filling wrapped tight—you can start adding little secrets of your own to make them truly unique. Don’t feel like you have to stick to just my list of ingredients; feel free to play around!
My very first experiment after perfecting the classic involved boosting the cheese factor. If you think sharp cheddar is good, wait until you try swapping half of it out for Monterey Jack. It melts smoother and adds this beautiful, almost stretchy texture to the filling, which is super satisfying when you pull one apart. If you want an even more intense cheesy punch, I sometimes throw in a sprinkle of crumbled cotija cheese, though that one doesn’t melt quite the same way; it just adds a salty kick!
If you want to add a little textural surprise, you can absolutely fold in finely minced celery. Grandma always said, “You need texture contrast!” Celery adds that refreshing, crisp snap that cuts through how rich the cream cheese is. Just make sure you dry the celery really well after washing it, or you’ll add too much moisture to your filling!
And let’s talk about the heat level! If the standard buffalo sauce isn’t cutting it, try mixing in a dash of a smoked chipotle hot sauce instead of just relying on the standard cayenne base. That adds an incredible smoky depth that pairs wonderfully with the chicken. Or, if you are serving these to people who genuinely can’t handle the heat, try using a milder wing sauce and then adding a pinch of smoked paprika instead of the extra kick. You still get the aroma and color, but it’s much easier on the palate. Honestly, the possibilities are endless—you can even check out some of my other addicting dip recipe easy cheats for flavor inspiration!
Frequently Asked Questions About Buffalo Chicken Dip Egg Rolls
I totally get it; when you try a fusion appetizer like this, you’re going to have questions! It’s not exactly throwing chicken in a slow cooker, so you want to make sure your efforts result in crispy perfection and not a cheesy mess everywhere. I’ve rounded up the things people ask me most often about making, swapping, and storing these glorious, spicy chicken bites.
Can I make the Buffalo Chicken Dip Egg Rolls ahead of time?
Yes, you absolutely can—and I often do! Making them ahead is my secret weapon for stress-free entertaining. Here’s the trick: assemble them completely, just like we talked about in the wrapping step, but DO NOT fry them yet. Wrap the raw egg rolls tightly in plastic wrap or place them in a sealed container and refrigerate them for up to 24 hours. When your guests arrive, just pull them out and head straight to the hot oil! Frying them from cool makes them even less likely to leak than if you fry them right after you roll them. Just ensure your oil temperature is spot-on when you start frying the cold ones.
What is the best way to prevent the egg roll wrappers from tearing?
Tearing usually comes down to one of two things: the wrapper is too dry, or you’re forcing the roll too tightly and creating stress points. Make sure the wrappers you are using aren’t old and brittle; they should feel supple to the touch. When sealing the final edge, don’t just press hard—use just a little bit of water along that seam to really activate the starch and create a strong bond. Another thing: remember that 2-tablespoon rule! If you overstuff the corner, the wrapper gets stretched thin right at the peak, and that’s where it busts open in the hot oil. Treat the wrapper gently while folding; it’s thin!
Can I use a different type of wrapper for these Buffalo Chicken Dip Egg Rolls?
You can experiment, but keep in mind that the texture will definitely change! The standard egg roll wrapper is thicker than a spring roll wrapper, which is what gives us that satisfying, sturdy crunch that holds up so well to the moist filling. If you want a lighter, more delicate crunch, you can try thinner spring roll wrappers, but be extra careful when sealing them because they tear more easily.
If you are looking to make them bite-sized appetizers, try using wonton wrappers instead of the full egg roll sheets. Cut them into squares, place a tiny spoonful of filling in the center, and then bring all four corners up to meet directly over the filling, pinching them securely to create a neat little money bag shape. They fry up super fast, usually in just two minutes! This is a great way to manage portions if you’re serving these alongside a bunch of other addicting dip recipes.
Nutritional Estimates for Buffalo Chicken Dip Egg Rolls
Okay, let’s talk fuel for a minute. These Buffalo Chicken Dip Egg Rolls are pure appetizer joy, and because they’re filled with cream cheese, shredded chicken, and deep-fried, they won’t exactly qualify as ‘diet food.’ But hey, everything in moderation, right? We can enjoy the crunch and the spice when we know exactly what we’re getting into!
I pulled these numbers straight from my calculations based on the ingredients I listed, but I always need to shout a big disclaimer here: please take these estimates with a grain of salt! If you use light cream cheese, or if your hot sauce has a wild sugar content, the final numbers will shift. These figures are just a guideline to help you budget your snacking on game day.
For one single egg roll (which is one serving, unless you’re anything like me and eat three right away!), here is what my recipe generally works out to:
- Serving Size: 1 egg roll
- Calories: Around 300
- Fat: 18 grams (Be honest, that delicious frying oil adds up!)
- Saturated Fat: 8 grams
- Trans Fat: 0 grams (Hooray for no junk fats!)
- Cholesterol: 50 mg
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 17 grams (Thanks, chicken!)
- Sodium: About 550 mg (Wing sauce gets spicy, but it jacks up the salt!)
- Sugar: Just 2 grams
So, lots of satisfying fat and protein to keep you full while you cheer on your team, and a decent little carb load from that wrapper. If you’re looking to make them a little lighter, remember you can always use my baking instructions—that cuts down on fat considerably without sacrificing too much of that crispness!
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Buffalo Chicken Dip Egg Rolls
- Total Time: 35 min
- Yield: 12 egg rolls 1x
- Diet: Vegetarian
Description
Crispy egg rolls filled with a mixture resembling buffalo chicken dip.
Ingredients
- 1 cup cooked, shredded chicken
- 8 ounces cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup blue cheese dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a medium bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, cheddar cheese, blue cheese dressing, garlic powder, and onion powder. Mix until well combined.
- Place about 2 tablespoons of the filling near one corner of an egg roll wrapper.
- Fold the corner over the filling. Fold in the sides.
- Roll the wrapper tightly toward the opposite corner, moistening the edges with water to seal. Repeat with remaining filling and wrappers.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350 degrees F (175 degrees C).
- Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately.
Notes
- For baking, place egg rolls on a baking sheet, lightly spray with oil, and bake at 400 degrees F (200 degrees C) for 15-20 minutes, turning halfway, until golden.
- Serve with extra blue cheese or ranch dressing for dipping.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 300
- Sugar: 2
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 17
- Cholesterol: 50
Keywords: buffalo chicken dip, egg rolls, appetizer, fried, spicy chicken