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Buffalo Chicken Dip Egg Rolls with melted cheese filling, garnished with green onions and served with dipping sauce.

Buffalo Chicken Dip Egg Rolls

Buffalo Chicken Dip Egg Rolls combine the creamy, tangy flavors of buffalo chicken dip with a crispy, handheld egg roll wrapper. These delicious appetizers are perfect for parties, game days, or any casual gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 3 minutes
Total Time 35 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: American, Comfort Food
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Cooked shredded chicken breast - Can be substituted with rotisserie chicken.
  • 8 oz Cream cheese - Softened for easier mixing.
  • ½ cup Frank's RedHot buffalo sauce - Use other buffalo sauces for different heat levels.
  • 1 cup Shredded mozzarella cheese - Substitute with pepper jack for a spicier variation.
  • ¼ cup Ranch dressing - Alternatively, use blue cheese dressing for extra tang.
  • 2 tablespoon Butter - Melted before mixing.
  • ¼ cup Crumbled blue cheese - Optional, but adds great flavor.
  • 2 stalks Green onions - Thinly sliced.
  • 12 pieces Egg roll wrappers - Wonton wrappers work for mini versions.
  • As needed cups Vegetable oil - For frying.
  • As needed spray Cooking spray - For air frying or baking.
  • As needed cups Ranch dressing dip - Serve with blue cheese dressing as well.
  • As needed cups Blue cheese dipping sauce. - Optional
  • As needed sticks Celery sticks - Optional, for serving
  • As needed sticks Carrot sticks - Optional, for serving

Equipment

  • 1 Large mixing bowl (For mixing the buffalo chicken dip filling)
  • 1 Air fryer (Use for cooking egg rolls. Alternatively, you can bake them)
  • 1 Baking sheet (For placing rolled egg rolls before cooking)
  • 1 Parchment paper (For lining the baking sheet)
  • 1 Small bowl (For water to seal the egg roll wrappers)
  • 1 Wire cooling rack (For resting the egg rolls after cooking to maintain crispiness)

Method
 

  1. In a large mixing bowl, combine softened cream cheese, buffalo sauce, ranch dressing, and melted butter. Stir until smooth. Add shredded chicken, mozzarella, blue cheese (if using), and green onions. Mix well.
  2. Lay egg roll wrappers on a dry surface, with one corner facing you. Fill a small bowl with water for sealing. Keep unused wrappers covered with a damp towel.
  3. Place 3 tablespoons of the filling on each wrapper. Fold the bottom corner up over the filling, then fold in both side corners. Roll tightly toward the top corner and seal with water.
  4. Spray with cooking spray and cook at 390°F for 12-14 minutes, flipping halfway.
  5. Let cooked egg rolls rest on a wire rack or paper towel for 2-3 minutes before serving.
  6. Arrange egg rolls on a platter with ranch dressing, blue cheese sauce, and vegetable sticks.

Nutrition

Serving: 1egg rollCalories: 150kcalCarbohydrates: 13gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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