Description
Buffalo Chicken Dip Egg Rolls combine the spicy, creamy goodness of buffalo chicken dip with the irresistible crunch of golden egg rolls — a crowd-pleasing appetizer that’s perfect for parties, game day, or snack time.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 4 ounces cream cheese, softened
- ½ cup buffalo sauce (like Frank’s Red Hot)
- ½ cup ranch dressing (or blue cheese dressing)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 12–14 egg roll wrappers
- Vegetable oil, for frying
- Optional garnish: chopped green onions, extra ranch or blue cheese dressing for dipping
Instructions
- In a large mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, ranch dressing, mozzarella, and cheddar cheese. Mix until well combined and creamy.
- Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the buffalo chicken filling into the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner. Brush the edges with a little water to seal.
- Repeat with remaining wrappers and filling.
- Heat 1–2 inches of vegetable oil in a deep skillet or pot over medium-high heat (about 350°F / 175°C).
- Fry the egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
- Remove with tongs and drain on paper towels.
- Serve warm with ranch or blue cheese dressing for dipping. Garnish with green onions if desired.
Notes
- To make them in the air fryer: Brush or spray egg rolls lightly with oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway through.
- Use leftover buffalo chicken dip for a quick shortcut version.
- These egg rolls can be frozen before frying — just reheat or fry straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Snack
- Method: Frying (or Air Frying)
- Cuisine: American