These Buffalo Chicken Egg Rolls are crispy on the outside and packed with bold buffalo flavor, gooey cheese, and creamy ranch dressing1. It’s a classic buffalo chicken dip turned into a crispy egg roll1. They’re easy to make and a great appetizer or snack for game day1.
I love this recipe because it combines the best of both worlds: the satisfying crunch of an egg roll with the spicy, creamy goodness of buffalo chicken dip. It’s a guaranteed crowd-pleaser and super easy to customize to your liking!
- 2 cups shredded chicken (I like to use a rotisserie chicken)1
- 8 ounces whipped cream cheese1
- 3/4 cup ranch dressing1
- 1/4 cup hot sauce (adjust to your spice preference)1
- 1/2 cup shredded sharp cheddar cheese1
- 1/2 cup shredded mozzarella cheese1
- 4 green onions, thinly sliced1
- 20 egg roll wraps1
- Olive oil or vegetable oil, for brushing or frying12
- 1 cup hot sauce2
- 1/2 cup butter2
- 1 teaspoon Worcestershire sauce2
- Dash of cayenne pepper2
- Salt and pepper to taste2
- : If you’re making your own buffalo sauce, heat a small skillet with hot sauce, butter, Worcestershire, cayenne, salt, and pepper. Whisk until melted and everything is combined. Set aside until use2.
- : In a large mixing bowl, combine the whipped cream cheese, ranch dressing, buffalo sauce, shredded cheeses, and sliced green onions. Then fold in the chicken1.
- : Place an egg roll wrapper on a clean surface in a diamond shape. Place two tablespoons of the filling crosswise in the center of the bottom half of the wrapper1. Fold the bottom corner over the filling and roll snugly halfway to cover the filling1. Dip your finger in water and moisten the edges of the wrapper. Fold in both sides snugly against the filling. Roll and seal the top corner. Lay seam side down until ready to cook1.
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- : Preheat the air fryer to 375° F. Brush a thin layer of olive oil over all sides of the egg rolls. Place the egg rolls in the air fryer basket, seam side down, and cook for 6-7 minutes. Flip and cook for 2-3 minutes, or until golden brown1.
- : Heat neutral oil in a deep skillet. Fry the egg rolls until golden, about 1 minute per side24.
- : If working in batches, place cooked egg rolls in the oven at 200° F to keep them warm1.
- : Garnish with more sliced green onions if you like, and serve with ranch or blue cheese dressing for dipping1.
- Serve with ranch dressing, blue cheese dressing, or even extra buffalo sauce13.
- Offer a side of carrots and celery sticks for a classic buffalo wing experience2.
- Garnish with chopped parsley or cilantro for a pop of fresh flavor28.
- : Adjust the amount of hot sauce to control the heat. For a milder flavor, use less hot sauce or a mild buffalo sauce. For extra heat, add a pinch of cayenne pepper2.
- : Feel free to experiment with different cheeses. Blue cheese crumbles would add a tangy twist46.
- : I love using rotisserie chicken for convenience, but you can also use grilled, baked, or shredded chicken breast12. Ground chicken can also be used7.
- : Consider adding diced celery, bacon bits, or a dash of garlic powder to the filling for extra flavor and texture56.
Yes, you can bake them! Preheat your oven to 400°F, place the egg rolls on a baking sheet, brush with oil, and bake for about 12-15 minutes, flipping halfway through, until golden brown.Absolutely! You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours. Cook them just before serving for the best results.Make sure to seal the egg rolls tightly and not overfill them. Cooking them at the right temperature and not overcrowding the air fryer or skillet will also help keep them crispy.
- Calories: 1491
- Protein: Varies depending on ingredients
- Fat: Varies depending on ingredients
- Carbohydrates: Varies depending on ingredients
Enjoy your homemade Buffalo Chicken Egg Rolls! They’re perfect for parties, game days, or any time you’re craving a delicious and easy snack.
