Description
These Buffalo Chicken Dip Egg Rolls combine the beloved flavors of creamy, spicy buffalo chicken dip wrapped in crispy, golden egg roll wrappers. An irresistible appetizer perfect for game day, parties, or a flavorful snack that’s easy to make and sure to impress.
Ingredients
Scale
For the 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
For the Egg Rolls:
- 12 egg roll wrappers
- 1 tablespoon vegetable oil (for brushing)
- 1/4 cup water (for sealing)
- Vegetable oil, for frying (about 2-3 inches deep in pot)
Optional Garnishes:
- Ranch dressing or blue cheese dressing for dipping
- Chopped green onions
- Shredded cheddar cheese
Instructions
- Prepare the Buffalo Chicken Dip: In a large bowl, combine the cooked 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 until well combined and creamy, using a hand mixer for smoothness or mixing by hand with some elbow grease. Adjust seasoning for your preferred spice level. Cover and refrigerate for at least 30 minutes to allow flavors to meld and for the dip to firm up.
- Assemble the Egg Rolls: Place one egg roll wrapper on a flat surface with a point facing you (diamond shape). Spoon 2-3 tablespoons of chilled buffalo chicken dip onto the center, careful not to overfill. Fold the bottom corner over the filling tightly, then fold in the left and right corners toward the center forming an envelope. Brush the top corner with water as glue and roll tightly from bottom to top, sealing edges and removing air pockets. Repeat with remaining wrappers and filling. Place assembled rolls on parchment-lined baking sheet.
- Heat Oil for Frying: Pour 2-3 inches of vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). Use a thermometer or test with a piece of wrapper, which should sizzle and brown within 30 seconds.
- Fry the Egg Rolls: Carefully lower 3-4 egg rolls at a time into hot oil, avoiding crowding. 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 with remaining egg rolls.
- Serve and Enjoy: Allow egg rolls to cool slightly before serving. Serve immediately with ranch or blue cheese dressing for dipping and garnish with chopped green onions and shredded cheddar if desired. Best enjoyed fresh and hot.
Notes
- You can prepare the buffalo chicken dip a day ahead and refrigerate to deepen flavor and make filling easier to handle.
- Be careful not to overfill egg roll wrappers to prevent tearing during frying.
- Maintain oil temperature at 350°F to ensure crispy, non-greasy egg rolls.
- Use a slotted spoon and wire rack to drain excess oil to keep egg rolls crisp.
- Substitute ranch dressing with blue cheese dressing based on preference.
- Leftover egg rolls can be reheated in a toaster oven for best crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 1g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Buffalo chicken dip egg rolls, buffalo chicken appetizer, crispy egg rolls, party snacks, game day recipes
