Finding a crowd-pleasing appetizer that combines two favorite party foods into one craveable bite can feel nearly impossible. After all, you want something that’ll disappear from the table in minutes, won’t leave you stuck in the kitchen all day, and has that perfect balance of crispy, creamy, and spicy that keeps everyone coming back for more.
Luckily, these buffalo chicken dip egg rolls check all the boxes: they’re packed with all the flavors of classic buffalo chicken dip, easy to assemble and fry up in batches, and completely customizable based on how much heat you like.
Why You’ll Love These Buffalo Chicken Dip Egg Rolls
- Ready in under 30 minutes – These egg rolls come together quickly, making them perfect for last-minute appetizer needs or when you’re craving something tasty without spending hours in the kitchen.
- Party-perfect finger food – They’re easy to grab and eat, making them ideal for game day gatherings, potlucks, or any time you need a crowd-pleasing appetizer that disappears fast.
- Combines two favorites – You get all the creamy, spicy goodness of buffalo chicken dip wrapped up in a crispy egg roll shell—it’s like getting the best of both worlds in every bite.
- Simple ingredients – Most of these items are probably already in your fridge or pantry, so you won’t need to make a special trip to the store.
What Kind of Chicken Should I Use?
For buffalo chicken dip egg rolls, you have a few options when it comes to your chicken. Rotisserie chicken from the grocery store is probably the easiest route – just shred it up and you’re good to go. If you prefer to cook your own, you can poach, bake, or even use leftover grilled chicken breasts. Canned chicken also works in a pinch if that’s what you have on hand, though fresh or rotisserie will give you better flavor and texture. Whatever you choose, make sure to shred or chop it into small, bite-sized pieces so it mixes well with the creamy filling and fits nicely inside your egg roll wrappers.
Options for Substitutions
This recipe is pretty forgiving, so here are some swaps you can make based on what you have:
- Chicken: Rotisserie chicken works great here and saves time. You can also use leftover cooked chicken, canned chicken (drained well), or even shredded turkey.
- Cream cheese: Greek yogurt or sour cream can work in place of some of the cream cheese if you want to lighten things up. Use about half cream cheese and half yogurt for best results.
- Cheddar and colby jack cheese: Any melty cheese works here – try mozzarella, monterey jack, or pepper jack if you want extra heat. You can also use just one type of cheese instead of two.
- Ranch dressing: Blue cheese dressing is a classic swap that pairs perfectly with buffalo flavor. You can also use a combination of both.
- Egg roll wrappers: These are pretty essential for this recipe, but if you can’t find them, wonton wrappers will work – just make smaller portions and adjust cooking time.
- Bacon bits: Fresh cooked bacon tastes better, but the bits save time. You can also leave it out entirely if you’re not a bacon fan.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with egg rolls is overfilling them, which causes the wrappers to burst open during frying – stick to that 1/4 cup measurement and you’ll avoid a messy disaster.
Another common error is not sealing the edges properly, so make sure you wet all the edges with water and press firmly to create a tight seal before frying.
Oil temperature is critical here – if it’s too low, your egg rolls will absorb too much oil and turn greasy, so use a thermometer to maintain that 350°F and don’t overcrowd the pot, which drops the temperature quickly.
Finally, let your filling cool completely before wrapping if you’re making it ahead, as warm filling can make the wrappers soggy and more likely to tear when you’re rolling them up.
What to Serve With Buffalo Chicken Dip Egg Rolls?
These egg rolls are pretty filling on their own, but I love serving them with extra buffalo ranch dip for dunking, plus some cool ranch dressing or blue cheese dressing on the side to balance out the heat. A simple celery and carrot stick platter is perfect alongside these since it gives you that classic buffalo wing experience and adds a nice crunch. If you’re feeding a crowd, throw together a basic garden salad or some coleslaw to round out the meal. These egg rolls also work great as a game day appetizer spread alongside other finger foods like mozzarella sticks or loaded potato skins.
Storage Instructions
Store: Keep any leftover egg rolls in an airtight container in the fridge for up to 3 days. They’re best enjoyed within the first day or two while the wrapper still has some texture, but they’ll still taste great even if they soften up a bit.
Freeze: These egg rolls are perfect for freezing! You can freeze them either before or after cooking. If freezing uncooked, place them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cooked ones can go straight into a freezer-safe container with parchment paper between layers.
Reheat: To bring back that crispy texture, pop refrigerated egg rolls in a 375°F oven for about 10 minutes, or use an air fryer at 350°F for 5-6 minutes. If reheating from frozen, add a few extra minutes. The microwave works in a pinch, but they won’t be as crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 16 egg rolls |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3750
- Protein: 175-200 g
- Fat: 230-260 g
- Carbohydrates: 150-170 g
Ingredients
For the filling:
- 12 oz chicken (shredded into small bits for better distribution)
- 8 oz cream cheese (softened to room temperature, about 70°F)
- 1/3 cup ranch dressing (I prefer Hidden Valley for the classic flavor)
- 5 oz cheddar cheese
- 5 oz colby jack cheese (freshly shredded for a much smoother melt)
- 1/2 cup hot sauce (I always use Frank’s RedHot)
- 1/3 cup bacon bits
- 1 tsp garlic powder
- 1 tsp dried chives
- 1/4 tsp cayenne pepper
For the assembly:
- 16 egg roll wrappers
- buffalo ranch dip
Step 1: Prepare the Buffalo Chicken Filling
- 12 oz chicken
- 8 oz cream cheese
- 1/3 cup ranch dressing
- 5 oz cheddar cheese
- 5 oz colby jack cheese
- 1/2 cup hot sauce
- 1/3 cup bacon bits
- 1 tsp garlic powder
- 1 tsp dried chives
- 1/4 tsp cayenne pepper
In a large mixing bowl, combine the softened cream cheese, ranch dressing, hot sauce, garlic powder, dried chives, and cayenne pepper, stirring until smooth and well incorporated.
Add the shredded chicken, bacon bits, and both the cheddar and colby jack cheeses, folding everything together until the mixture is evenly distributed with no pockets of unmixed ingredients.
I always make sure the cheeses are freshly shredded and the cream cheese is truly softened—this ensures a creamy filling that won’t have lumps when you bite into the finished egg roll.
Step 2: Assemble the Egg Rolls
- 16 egg roll wrappers
- buffalo chicken dip filling from Step 1
- water
Place one egg roll wrapper on a clean, flat work surface in a diamond orientation (corner pointing toward you).
Wet the edges of the wrapper with water using your finger or a damp brush—this creates the seal that holds everything together.
Spoon about 1/4 cup of the buffalo chicken filling from Step 1 onto the lower center of the wrapper, being careful not to overfill, then fold the bottom corner up and over the filling, fold in the side corners, and roll tightly toward the top corner, sealing the final edge with a dab of water.
I like to work with just a few wrappers at a time and keep the rest covered with a damp towel so they don’t dry out and become difficult to work with.
Step 3: Deep Fry Until Golden and Crispy
- assembled egg rolls from Step 2
- oil for deep frying
Heat oil to 350°F in a deep pot or fryer.
Carefully place 3-4 assembled egg rolls into the hot oil, being mindful not to overcrowd the pan as this drops the oil temperature and prevents proper crisping.
Fry for 3-5 minutes, turning halfway through, until the wrapper is golden brown and crispy on all sides.
Remove with a slotted spoon and immediately place on a paper towel-lined rack to drain excess oil.
Step 4: Drain and Serve
- fried egg rolls from Step 3
- buffalo ranch dip
Allow the fried egg rolls to rest on the paper towel-lined rack for 2-3 minutes to cool slightly and drain completely.
Transfer to a serving platter and serve immediately while still warm with the buffalo ranch dip on the side for dunking.
20-Minute Buffalo Chicken Dip Egg Rolls
Ingredients
For the filling::
- 12 oz chicken (shredded into small bits for better distribution)
- 8 oz cream cheese (softened to room temperature, about 70°F)
- 1/3 cup ranch dressing (I prefer Hidden Valley for the classic flavor)
- 5 oz cheddar cheese
- 5 oz colby jack cheese (freshly shredded for a much smoother melt)
- 1/2 cup hot sauce (I always use Frank's RedHot)
- 1/3 cup bacon bits
- 1 tsp garlic powder
- 1 tsp dried chives
- 1/4 tsp cayenne pepper
For the assembly::
- 16 egg roll wrappers
- buffalo ranch dip
Instructions
- In a large mixing bowl, combine the softened cream cheese, ranch dressing, hot sauce, garlic powder, dried chives, and cayenne pepper, stirring until smooth and well incorporated. Add the shredded chicken, bacon bits, and both the cheddar and colby jack cheeses, folding everything together until the mixture is evenly distributed with no pockets of unmixed ingredients. I always make sure the cheeses are freshly shredded and the cream cheese is truly softened—this ensures a creamy filling that won't have lumps when you bite into the finished egg roll.
- Place one egg roll wrapper on a clean, flat work surface in a diamond orientation (corner pointing toward you). Wet the edges of the wrapper with water using your finger or a damp brush—this creates the seal that holds everything together. Spoon about 1/4 cup of the buffalo chicken filling from Step 1 onto the lower center of the wrapper, being careful not to overfill, then fold the bottom corner up and over the filling, fold in the side corners, and roll tightly toward the top corner, sealing the final edge with a dab of water. I like to work with just a few wrappers at a time and keep the rest covered with a damp towel so they don't dry out and become difficult to work with.
- Heat oil to 350°F in a deep pot or fryer. Carefully place 3-4 assembled egg rolls into the hot oil, being mindful not to overcrowd the pan as this drops the oil temperature and prevents proper crisping. Fry for 3-5 minutes, turning halfway through, until the wrapper is golden brown and crispy on all sides. Remove with a slotted spoon and immediately place on a paper towel-lined rack to drain excess oil.
- Allow the fried egg rolls to rest on the paper towel-lined rack for 2-3 minutes to cool slightly and drain completely. Transfer to a serving platter and serve immediately while still warm with the buffalo ranch dip on the side for dunking.
