If you love Buffalo chicken dip but also enjoy crispy, handheld appetizers, these Buffalo Chicken Dip Egg Rolls are exactly what your game-day spread—or weeknight snack—needs. Imagine all the creamy, spicy goodness of traditional buffalo chicken dip encased in a golden, crispy egg roll wrapper. Each bite delivers a perfect combination of texture and flavor: crunchy on the outside, melty and savory on the inside, with just the right kick of heat from buffalo sauce.

This recipe takes the familiar favorite and transforms it into a portable, snackable appetizer that’s ideal for parties, tailgates, or just indulging at home. The creamy cheese, shredded chicken, and zesty buffalo sauce are balanced by the crispy wrapper, making it irresistible. Bonus: they’re also easy to customize with your preferred cheese or spice level.

Why This Recipe Works

Portable flavor: All the Buffalo chicken dip goodness in a handheld form.
Crispy & creamy contrast: Crunchy egg roll exterior with melty, spicy filling inside.
Customizable heat: Adjust buffalo sauce to suit your spice tolerance.
Party-ready: Ideal for sharing at game day, potlucks, or family gatherings.
Easy prep: Made with shredded rotisserie chicken for convenience.

INGREDIENTS

Buffalo Chicken Filling

2 cups cooked, shredded chicken
1/2 cup buffalo sauce (adjust for spice)
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
2 green onions, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon salt

Egg Rolls

8–10 egg roll wrappers
1 egg, beaten (for sealing)
Oil for frying (or spray for air fryer)

Optional Dipping Sauces

Ranch dressing
Blue cheese dressing
Extra buffalo sauce

INSTRUCTIONS

Step 1 — Prepare the Filling

In a large bowl, combine shredded chicken, buffalo sauce, cream cheese, cheddar, green onions, garlic powder, and salt.
Mix until smooth and well combined. Taste and adjust seasoning.

Step 2 — Assemble Egg Rolls

Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
Spoon about 2–3 tablespoons of buffalo chicken filling near the corner closest to you.
Fold the corner over the filling, then fold in the sides, and roll tightly.
Brush the opposite corner with beaten egg to seal. Repeat with remaining wrappers and filling.

Step 3 — Cook the Egg Rolls

For frying: Heat oil in a skillet to 350°F (175°C) and fry each egg roll until golden brown, 2–3 minutes per side. Drain on paper towels.
For air fryer: Lightly spray egg rolls with oil and cook at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden and crispy.

Step 4 — Serve

Serve warm with ranch, blue cheese, or extra buffalo sauce for dipping.

Tips for Perfection

Don’t overfill the egg rolls to prevent bursting.
If using frozen egg roll wrappers, let them thaw completely before rolling.
Fry in small batches to maintain oil temperature and crispiness.
Air frying is a healthier alternative and keeps them just as crunchy.

Serving Ideas

Game Day Platter: Arrange on a large plate with dipping bowls of ranch and blue cheese.
Party Appetizer: Serve on a tiered tray for easy grab-and-go.
Meal Prep Snack: Wrap individually and refrigerate; reheat in the oven or air fryer.

Storage

Store leftover egg rolls in an airtight container in the fridge for 3–4 days.
Reheat in a 375°F oven or air fryer to restore crispiness.

Flavor Variations

Variation	Change	Result
Extra Cheesy	Add more cheddar or pepper jack	Creamier, cheesier filling
Mild	Reduce buffalo sauce	Less spicy, more kid-friendly
Ranch Twist	Add ranch seasoning to filling	Creamy, tangy flavor
Air Fry Only	Skip frying	Healthier, crispy alternative