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Buffalo Chicken Dip Egg Rolls Recipe

Buffalo Chicken Dip Egg Rolls Recipe
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★★★★★

4.9 from 7 reviews

Buffalo Chicken Dip Egg Rolls combine the spicy, creamy flavors of classic buffalo chicken dip with crispy, golden egg rolls for an irresistible appetizer. Perfect for game day or parties, these egg rolls are filled with a tangy buffalo chicken mixture and fried to perfection for a crunchy, flavorful bite. Serve with ranch or blue cheese dressing for dipping.

Ingredients

Scale

Buffalo Chicken Dip

  • 2 cups cooked and shredded chicken (about 2 large chicken breasts)
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Egg Rolls

  • 12 egg roll wrappers
  • 1 tablespoon vegetable oil
  • 1/4 cup water (for sealing egg rolls)
  • Vegetable oil, for frying

Optional Garnishes

  • Ranch or blue cheese dressing, for dipping
  • Chopped green onions
  • Shredded cheddar cheese

Instructions

  1. Prepare Buffalo Chicken Dip: In a large bowl, combine shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder. Mix well until creamy and smooth, using a hand mixer or a spoon. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to firm up.
  2. Assemble Egg Rolls: Lay one egg roll wrapper flat with a point facing you. Spoon 2-3 tablespoons of the chilled buffalo chicken dip into the center. Fold the bottom corner over the filling, then fold in the left and right corners to form an envelope shape. Brush the top corner with water to seal and roll tightly from bottom to top to seal. Place assembled egg rolls on a parchment-lined baking sheet. Repeat for all wrappers.
  3. Heat Oil for Frying: In a deep, heavy-bottomed pot or deep fryer, pour 2-3 inches of vegetable oil. Heat over medium-high to 350°F (175°C), testing readiness with a small piece of wrapper that should sizzle and brown in 30 seconds.
  4. Fry Egg Rolls: Carefully place 3-4 egg rolls into hot oil without overcrowding. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking. Remove with slotted spoon and drain on wire rack lined with paper towels. Repeat until all are cooked.
  5. Serve: Allow egg rolls to cool slightly before serving. Serve with ranch or blue cheese dressing for dipping, garnished with chopped green onions and shredded cheddar cheese if desired.

Notes

  • For a healthier alternative, air fry the egg rolls at 400°F (200°C) for 8-10 minutes, flipping halfway.
  • You can also bake the egg rolls at 400°F (200°C) for 15-20 minutes, brushing them with oil and flipping halfway.
  • Try different cheeses like Monterey Jack or pepper jack for variation.
  • Adjust spice level by increasing or decreasing buffalo wing sauce.
  • Use rotisserie, leftover grilled, or canned chicken – ensure cooked and shredded.
  • Vegetarian option: substitute chicken with crumbled vegetarian chicken or black beans.
  • Assemble egg rolls up to 24 hours ahead; keep refrigerated tightly covered.
  • Freeze assembled egg rolls on baking sheet, then transfer to freezer bag; fry directly from frozen adding a few minutes to cooking time.

Nutrition

Keywords: Buffalo chicken dip, egg rolls, appetizer, game day recipe, fried egg rolls, spicy chicken dip

Find it online: https://tastemadebyclara.com/buffalo-chicken-dip-egg-rolls-recipe/