This twist on two classics brings together the tangy, creamy heat of buffalo chicken dip and the irresistible crunch of a golden egg roll wrapper. I first put these together before a crowded Super Bowl a few winters ago when I wanted handheld food that delivered the same kick as my favorite dip but without the mess of a communal bowl. The result was instant applause: crunchy exterior, hot and gooey interior, bright hits of green onion, and the signature buffalo tang that makes everyone reach for more. These bites are best served hot and slightly drippy — the kind of food that gets passed around and gone in minutes.

What makes this version special is how simple the filling is and how forgiving the assembly can be. Using shredded cooked chicken and a no-fuss buffalo-dip base, you get consistent texture and flavor in every roll. The cream cheese gives a silky mouthfeel while the ranch keeps things cool and balanced; cheddar adds savory depth. I love that you can make most of the filling ahead of time, then fry or bake the rolls as guests arrive. Over the years I’ve learned small technique tweaks — the right wrapper wetting, oil temperature, and cooling time — that transform good egg rolls into excellent ones.

Ingredients

• Cooked shredded chicken: 2 cups (about 2 large chicken breasts) — poached, roasted, or leftover rotisserie works great. Choose white meat for a milder flavor or mix with dark meat for extra juiciness.
• Cream cheese: 8 ounces, softened — full-fat cream cheese gives the creamiest interior; soften at room temperature for easy mixing or microwave in 10-second bursts.
• Buffalo wing sauce: 1/2 cup — Frank’s RedHot is a classic choice because of its bright vinegary heat; adjust to taste for more or less kick.
• Ranch or blue cheese dressing: 1/2 cup — ranch mellows the heat and adds herb notes; blue cheese gives a sharper, tangier finish if you love that profile.
• Shredded cheddar: 1/2 cup — sharp cheddar melts well and gives savory depth; pre-shredded is convenient but freshly shredded melts better.
• Green onions: 1/4 cup, chopped — they add freshness and color; reserve a few extra for garnish if serving immediately.
• Seasonings: 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder — they round out the flavors without adding extra prep.
• Egg roll wrappers: 12 — keep them covered with a damp towel while filling to prevent drying.
• Vegetable oil: 1 tablespoon for brushing during assembly plus additional oil for frying — choose a neutral oil with a high smoke point like canola or vegetable oil.
• Water: 1/4 cup — used to seal the wrappers with a quick brush.

Instructions

Make the filling: In a medium bowl, combine 8 ounces softened cream cheese, 1/2 cup buffalo sauce, and 1/2 cup ranch dressing. Stir until smooth, then fold in 2 cups cooked shredded chicken, 1/2 cup shredded cheddar, 1/4 cup chopped green onions, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Taste and adjust salt, heat, or dressing ratio. The filling should be thick but spreadable — if it’s too loose, chill for 10–15 minutes to firm up. Prepare the wrappers and sealant: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Keep the remaining wrappers under a lightly damp towel. Pour 1/4 cup water into a small bowl and have 1 tablespoon vegetable oil on hand for brushing the wrapper flap before rolling. Fill and fold: Spoon about 2 tablespoons of filling onto the lower third of each wrapper, leaving a 1/2-inch border. Fold the bottom corner up over the filling, tuck in the left and right corners snugly, brush the top corner lightly with water, then roll tightly to seal. Repeat until all 12 wrappers are filled. A tighter roll prevents leaks during frying. Heat the oil: Pour about 1 to 1 1/2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F on a thermometer. If you don’t have a thermometer, test with a small corner of wrapper — it should sizzle steadily without smoking. Fry until golden: Working in batches, gently place 3–4 egg rolls seam-side down into the oil. Fry 2–3 minutes per side, turning with tongs until evenly golden and crisp. Do not overcrowd the pan — the oil temperature will drop and cause soggy shells. Transfer to paper towels to drain briefly. Serve: Serve hot with ranch or blue cheese for dipping and extra chopped green onions. For a lighter finish, brush rolls with a little oil and bake at 400°F for 12–15 minutes, turning once.

Storage Tips

Cool any leftover rolls to room temperature for no more than two hours, then store in an airtight container in the refrigerator for 2–3 days. To avoid sogginess, lay a paper towel under the rolls to absorb excess moisture. For longer storage, flash-freeze cooled rolls on a baking sheet until firm, then move to a labeled freezer bag for up to 3 months. Reheat frozen rolls in a 375°F oven for 18–22 minutes, or air-fry at 360°F for 10–14 minutes, flipping halfway, until heated through and crisp.

Ingredient Substitutions

Short on cream cheese? Use 1/2 cup full-fat Greek yogurt mixed with 4 ounces softened cream cheese to lighten the filling while keeping creaminess. Swap ranch for blue cheese if you want a tangier profile; use less buffalo sauce if you prefer milder heat. For a gluten-free option, use square corn or rice wrappers designed for frying, or fill mini wonton wrappers and bake for a crisp bite. If you’d rather avoid frying, brush rolls lightly with oil and bake at 400°F for 12–15 minutes, turning once for even browning.

Serving Suggestions

Serve these as a party platter with bowls of ranch and blue cheese dressing, celery sticks, and pickled carrots for crunch. For a casual dinner, pair with a simple wedge salad, roasted potato wedges, or coleslaw to cut the richness. Garnish with extra chopped green onions or a drizzle of additional buffalo sauce for guests who like it hotter. For a colorful spread, add sliced cucumbers, cherry tomatoes, and a small bowl of cooling yogurt-dill dip.

Cultural Background

These handhelds are a modern American mash-up: buffalo wing flavors nod to the storied bars of Buffalo, New York, while the egg roll wrapper references East Asian culinary technique. The combination taps into the broader tradition of cross-cultural comfort food — taking a beloved dip and transforming it into a portable snack. Over the decades, dishes like this have become staples of tailgates and potlucks, where portability and big flavor matter most. The fusion highlights how regional favorites evolve into nationwide party classics.

Seasonal Adaptations

In colder months, add roasted poblano or caramelized onions to the filling for warmth and depth. Summer versions can include charred corn kernels and fresh cilantro with a lighter ranch or lime-yogurt dressing. Around holidays, swap buffalo sauce for a smoky chipotle to complement sweeter sides, or make bite-sized versions for appetizer trays. The filling also adapts well to grilled prep: warm the filling briefly on the grill for a slightly smoky note before wrapping.

Meal Prep Tips

To streamline assembly, divide tasks: shred the chicken and make the filling the day before, then roll just before frying. Create an assembly line with wrappers, filling, and sealing water to move quickly if you’re feeding a crowd. If freezing, roll individually, freeze on a tray, then bag; this allows frying or oven-reheating directly from frozen, saving time on busy nights. Keep a shallow bowl of oil and a small pastry brush handy to speed up sealing and minimize mess.

These buffalo chicken dip egg rolls are a tried-and-true crowd-pleaser — crunchy, creamy, and loaded with flavor. Whether you’re feeding friends at a game, making a festive appetizer, or preparing make-ahead snacks, these bites are forgiving, flexible, and delicious. Try them once and you’ll find reasons to make them again.