Hello friends, Chef André here.
If you’re looking for an appetizer that disappears faster than you can plate it, these Loaded Buffalo Chicken Dip Egg Rolls are exactly what you need.They take everything we love about creamy buffalo chicken dip and wrap it up in a golden, crunchy egg roll shell. Crispy on the outside, cheesy and spicy on the inside—these are the kind of bites that steal the show at game day, parties, or even a fun family dinner night.
They’re bold, indulgent, and totally addictive. Fair warning.
Why These Buffalo Chicken Egg Rolls Are Always a Hit
This recipe works because it’s:
- Crispy and crunchy on the outside
- Creamy, cheesy, and spicy inside
- Easy to prep ahead for parties
- Perfect for dipping
- Guaranteed crowd-pleaser
It’s comfort food with a kick.
Ingredients You’ll Need
- 2 cups cooked chicken, finely chopped or shredded
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ⅓ cup buffalo-style hot sauce
- 2 tablespoons ranch-style dressing or yogurt-based dressing
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
- 12–14 egg roll wrappers
- Oil for brushing or frying
Ingredient Notes from Chef André
- Rotisserie chicken saves time
- Adjust hot sauce to your heat preference
- Finely chopped chicken rolls more easily
Step-by-Step Instructions
Step 1
In a bowl, mix chicken, cream cheese, mozzarella, cheddar, hot sauce, dressing, green onions, salt, and pepper until well combined.
Step 2
Place an egg roll wrapper on a clean surface.
Add 2–3 tablespoons of filling near one corner.
Step 3
Fold in sides, roll tightly, and seal edges with a little water.
Repeat with remaining wrappers.
Step 4
Bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until golden and crispy.
Alternatively, shallow-fry until deeply golden.
Step 5
Let cool slightly before serving.
Serve warm with dipping sauce.
Chef André’s Tips for Extra Crispy Egg Rolls
- Don’t overfill the wrappers
- Roll tightly to prevent leaks
- Brush lightly with oil before baking
- Let them rest a few minutes after cooking
Crunch improves as they set.
Easy Variations to Try
- Add diced jalapeños for extra heat
- Use blue cheese dressing instead of ranch-style
- Mix in corn or diced bell peppers
- Make them in the air fryer for lighter crunch
What to Serve with Buffalo Chicken Egg Rolls
These pair perfectly with:
- Ranch-style or blue cheese dip
- Fresh veggie sticks
- Simple green salad
- Other party appetizers
Storage and Reheating
- Refrigerator: up to 3 days
- Reheat in oven or air fryer for crispiness
- Avoid microwaving if possible
FAQ – Loaded Buffalo Chicken Dip Egg Rolls
Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours before cooking.
Are they very spicy?
Moderate heat—easy to adjust.
Can I air fry them?
Yes, 375°F for about 10–12 minutes, flipping once.
Are these kid-friendly?
Yes, just reduce the hot sauce.
Approximate Nutrition Per Serving
- Calories: ~420 kcal
- Protein: 26 g
- Fat: 24 g
- Carbohydrates: 28 g
Values vary by cheese and sauce.
Final Words from Chef André
These Loaded Buffalo Chicken Dip Egg Rolls are everything a great appetizer should be—crispy, bold, and impossible to resist. Whether it’s game day or just a fun night in, they always deliver.
If you try them, let me know how fast they disappeared.
For safe handling of cooked chicken and leftovers, visit USDA Food Safety:
https://www.usda.gov/food-safety
Chef André 👨🍳