Buffalo Chicken Dip Egg Rolls Recipe

If you love all the bold flavors of buffalo chicken dip but want to enjoy them in a crisp, handheld form, then these Buffalo Chicken Dip Egg Rolls are your new best friend in the kitchen. Imagine the creamy, spicy buffalo chicken dip wrapped inside a golden, crunchy egg roll shell that’s perfect for parties, game days, or whenever the craving strikes. These egg rolls are bursting with melty cheese, tangy ranch dressing, and just the right kick of buffalo sauce, making them addictive little bites you will want to make over and over again.

Ingredients You’ll Need

Gathering your ingredients for this recipe is straightforward, and every single one plays a crucial role in creating the perfect balance of flavor, texture, and warmth in your Buffalo Chicken Dip Egg Rolls. From tender shredded chicken to sharp cheddar cheese and that iconic buffalo wing sauce, each element comes together beautifully.

• Cooked and shredded chicken (2 cups): Use shredded chicken breast for a tender protein base that soaks up all the flavors.
• Cream cheese (8 ounces, softened): Adds smooth creaminess and helps bind the dip filling together.
• Buffalo wing sauce (1/2 cup): The spicy heart of the dip—Frank’s RedHot is a fantastic choice for authenticity.
• Ranch dressing (1/2 cup): Brings cooling tang and balances the heat perfectly, but blue cheese dressing works if you prefer.
• Shredded cheddar cheese (1/2 cup): Melts into a gooey, flavorful layer inside every egg roll.
• Chopped green onions (1/4 cup): Adds a fresh pop of color and mild onion flavor.
• Garlic powder (1/4 teaspoon): A subtle savory note to round out the seasoning.
• Onion powder (1/4 teaspoon): Enhances the overall depth of taste in the dip.
• Egg roll wrappers (12): Provide that golden crispy exterior that holds the delicious filling.
• Vegetable oil (for frying): Essential for getting the egg rolls perfectly crispy and golden brown.
• Water (1/4 cup): Used to seal the egg rolls, ensuring they don’t open while frying.

How to Make Buffalo Chicken Dip Egg Rolls

Step 1: Prepare the Buffalo Chicken Dip

First, let’s whip up the star filling. In a large bowl, combine your shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder. Mixing well is key here to get everything evenly creamy and flavorful; I recommend a hand mixer for a smooth texture, but a vigorous stir by hand works just as well if you don’t have one. Taste your dip and tweak the seasoning to suit your preference—want it spicier? Add more buffalo sauce. Prefer it milder? A little extra cream cheese or ranch will do the trick. Once your mix tastes perfect, cover and pop it in the fridge for at least 30 minutes so it can firm up just enough to handle easily when filling the egg rolls.

Step 2: Assemble the Egg Rolls

Lay out an egg roll wrapper on a clean surface with a corner facing you like a diamond. Scoop 2 to 3 tablespoons of the chilled buffalo chicken dip into the center. Not too much or it might burst while frying! Fold the bottom corner over the filling tightly, then fold in the sides to enclose the filling, sort of like wrapping a little envelope. Brush the top corner of the wrapper with water—it acts as glue to seal everything shut. Roll it up firmly from bottom to top, pressing to seal and make sure no air pockets remain. Repeat until all the filling and wrappers are used. Setting them on a parchment-lined baking sheet will keep them from sticking to each other while you finish rolling.

Step 3: Fry the Egg Rolls

Heat about 2 to 3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). If you don’t have a thermometer, test readiness by dropping a small piece of wrapper in: it should sizzle and turn golden within 30 seconds. Carefully lower 3 to 4 egg rolls into the oil—don’t overcrowd or the temperature will drop and they won’t crisp properly. Fry for 2 to 3 minutes per side until beautifully golden brown and crispy all over. Use a slotted spoon to take them out and drain them on a wire rack lined with paper towels. Once cooled slightly, they’re ready to enjoy!

How to Serve Buffalo Chicken Dip Egg Rolls

Garnishes

Serve these egg rolls hot and fresh with a side of ranch or blue cheese dressing for dipping to complement the spicy buffalo flavors beautifully. Sprinkle on some additional chopped green onions and shredded cheddar cheese for an extra pop of color and cheesy goodness that’s as inviting as it is tasty.

Side Dishes

Buffalo Chicken Dip Egg Rolls pair wonderfully with crunchy celery sticks or carrot batons to balance their rich and spicy filling. A crisp salad dressed with a light vinaigrette can also refresh your palate between bites if you’re turning this into a full meal.

Creative Ways to Present

For a fun party platter, slice the egg rolls diagonally to showcase the gooey buffalo dip inside and arrange them in a circle around mini bowls filled with dipping sauces. You can also serve them alongside soft pretzels or crispy potato wedges for a crowd-pleasing spread that offers a delicious variety of textures and flavors.

Make Ahead and Storage

Storing Leftovers

If you have leftover Buffalo Chicken Dip Egg Rolls, store them in an airtight container in the refrigerator for up to 3 days. The wrap might lose a bit of its crispiness but reheating them properly will bring back much of the original crunch and flavor.

Freezing

These egg rolls freeze beautifully. After assembling but before frying, freeze them on a baking sheet lined with parchment paper until solid (about 2 hours), then transfer to freezer-safe bags or containers for up to 3 months. When you’re ready to eat, fry them straight from frozen—just add a couple of extra minutes to the cooking time to ensure they are heated through and crispy.

Reheating

To maintain the best texture and flavor, reheat leftovers in a hot oven or air fryer at 375°F (190°C) for about 8 to 10 minutes until crispy and warmed through. Avoid microwaving if you want to keep that wonderful crunch intact.

FAQs

Can I bake or air fry the Buffalo Chicken Dip Egg Rolls instead of frying?

Absolutely! For a lighter version, bake them at 400°F (200°C) on a parchment-lined sheet for 15-20 minutes, turning halfway, or air fry at the same temperature for 8-10 minutes, flipping once. Both methods yield deliciously crispy results with less oil.

What if I don’t have cooked chicken on hand?

No worries. You can use leftover rotisserie chicken, grilled chicken, or even canned chicken. Just make sure it’s shredded well so it mixes evenly into the dip for consistent flavor in every bite.

Can I make the dip vegetarian?

Yes! Swap the shredded chicken for cooked vegetarian chicken alternatives or even beans like black beans for a hearty, meatless version. The creamy and spicy buffalo flavors remain just as delicious.

How spicy are these egg rolls?

The spice level depends largely on the buffalo wing sauce you use and how much you add. You can adjust by using milder sauces or adding extra ranch or cream cheese to tone it down, making this recipe very customizable to suit your heat preference.

Is it necessary to chill the buffalo chicken dip before assembling?

Chilling the dip is highly recommended because it firms up the mixture, making it easier to handle and preventing the egg rolls from bursting during frying. Plus, chilling allows the flavors to blend more deeply, boosting the taste.

Final Thoughts

Now that you’ve got this wonderful Buffalo Chicken Dip Egg Rolls recipe in your culinary toolkit, I can’t wait for you to try it out. These crispy, cheesy, and boldly flavored egg rolls are a real crowd-pleaser that bring together everything you adore about buffalo chicken dip in a new, fun form. Whether for game day, a party, or a delicious snack, you’re going to enjoy every crunchy, gooey, spicy bite!

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