Buffalo Chicken Dip Egg Rolls

Crispy buffalo chicken dip egg rolls packed with creamy, cheesy, spicy chicken filling — the ultimate party appetizer. Easy to air fry or bake for a game day or snack-time hit.

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Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings: 12 egg rolls

Course: Appetizer, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Buffalo Chicken Filling

2 cups cooked chicken, shredded rotisserie chicken works great
8 oz cream cheese, softened for creamy texture
0.5 cup buffalo sauce Frank’s RedHot recommended
1 cup shredded cheddar cheese for cheesy filling
0.25 cup ranch dressing adds creaminess
2 green onions, chopped for freshness
0.5 teaspoon garlic powder for extra flavor

Assembly & Cooking

12 egg roll wrappers 12–15 for rolling
1 egg, beaten for sealing wrappers
cooking spray for air frying
ranch or blue cheese dressing for dipping
celery sticks optional for serving

Equipment

1 Air fryer for golden crispy egg rolls
1 Large mixing bowl to combine filling ingredients
1 Small bowl for egg wash sealing
1 Pastry brush for sealing wrappers
1 Kitchen towel to cover wrappers and prevent drying
1 Tongs for flipping egg rolls
1 Cooking spray to crisp egg rolls evenly

Method

Combine cream cheese, buffalo sauce, and chicken.
Stir in cheddar, ranch, onions, and garlic powder.
Lay wrappers in diamond shape and add filling.
Fold, tuck, and seal with beaten egg.
Spray basket and egg rolls; cook 12–15 min at 380°F.
Turn halfway through for even crisping.
Let rest 5 minutes before serving.
Dip in ranch or blue cheese and enjoy.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used