Buffalo Chicken Dip Egg Rolls Recipe

I recently fried up a batch of these Buffalo Chicken Dip Egg Rolls, and I am completely obsessed with how insanely delicious they turned out! The brilliant combination of spicy, creamy buffalo chicken dip wrapped inside a shatteringly crisp egg roll wrapper is absolute perfection.

Every bite gives you that incredible crunch followed by a warm, cheesy, bacon-packed filling. They make such a show-stopping appetizer for game days and parties, yet they are surprisingly easy to fold and fry. Trust me, once you set these out with some Buffalo Ranch dip, they will disappear from the plate in seconds!

Ingredients

Using quality shredded chicken and softening your cream cheese properly ensures your filling stays super creamy while the wrapper stays extra crunchy.

• 10 Ounces Shredded Cooked Chicken Breast – Juicy, shredded chicken breast forms the protein-packed core of the rich buffalo filling. 
• 1 Package (8 Ounce) Cream Cheese, Softened – Softened cream cheese creates a smooth, velvety base that holds the spicy cheeses together. 
• 1/4 Cup Ranch Dressing – Adds a cool, creamy, herbaceous tang that balances the fiery hot sauce. 
• 4 Ounces Shredded Cheddar Cheese – Grate fresh cheddar for a sharp, bold flavor and a wonderful melted cheese pull. 
• 4 Ounces Shredded Colby Jack Cheese – Adds a mild, creamy meltiness that complements the sharper cheddar. 
• 1/2 Cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce – Delivers that classic, irresistible buffalo heat and bright tanginess. 
• 1/3 Cup Bacon Bits – Adds a smoky, salty crunch mixed right into the creamy dip layer. 
• 1 Teaspoon McCormick® Garlic Powder – Infuses an essential aromatic warmth throughout the whole chicken mixture. 
• 14 to 16 Egg Roll Wrappers – Creates a light, bubbly, and shatteringly crisp outer crust when deep-fried. 
• Frank’s RedHot® Buffalo Ranch Dip’n Sauce – The ultimate creamy, spicy dipping sauce to serve alongside the hot, crispy egg rolls.

Note: Serves 14 to 16 crispy buffalo chicken egg rolls depending on how generously you fill each wrapper.

Variations

Customize these spicy egg rolls with these simple ingredient swaps and flavor additions to match your personal tastes.

• Air Fryer Option: Lightly spray the rolled egg rolls with cooking spray and air fry at 380°F (193°C) for 8 to 10 minutes, flipping halfway through for a lower-oil option.
• Extra Blue Cheese Kick: Swap out the Colby Jack for crumbled blue cheese if you prefer a traditional, pungent buffalo and blue cheese combination.
• Veggie Crunch Addition: Stir 1/4 cup of finely chopped celery or green onions into the chicken mixture for added freshness and texture.

Cooking Time

Here is the complete time breakdown so you can easily plan out making these crispy appetizers from start to finish.

• Prep Time: 20 minutes
• Cook Time: 10 minutes (in batches)
• Total Time: 30 minutes

Equipment You Need

Having these basic kitchen tools ready on your counter will make assembling and frying these egg rolls completely effortless.

• Deep Fryer or Heavy Skillet: Used to heat the frying oil to a consistent 350°F (175°C) for deep frying.
• Deep Fry Thermometer: Ensures your oil stays at the right temperature so the wrappers get golden without burning.
• Large Mixing Bowl: Holds all the filling ingredients for easy, uniform mixing.
• Tongs or Spider Skimmer: Helps safely lower, flip, and remove the egg rolls from the hot oil.
• Wire Rack or Paper Towel-Lined Plate: Drains excess oil off the fresh fried egg rolls to keep them crisp.
• Small Water Bowl: Used to wet the edges of the egg roll wrappers so they seal tightly closed.

How to Make Buffalo Chicken Dip Egg Rolls?

Follow these simple step-by-step instructions to mix the spicy filling, wrap your egg rolls tightly, and fry them to golden perfection.

Mixing the Buffalo Filling

In a large mixing bowl, combine the 10 ounces of shredded cooked chicken, 8 ounces of softened cream cheese, 1/4 cup ranch dressing, 4 ounces cheddar cheese, 4 ounces Colby Jack cheese, 1/2 cup Frank’s RedHot® Original sauce, 1/3 cup bacon bits, and 1 teaspoon McCormick® garlic powder. Stir everything together until smooth and fully blended.

Wrapping the Egg Rolls

Place 1 egg roll wrapper on a clean, flat surface positioned like a diamond with top and bottom points. Lightly wet all the outer edges with water using your fingertip. Spoon about 1/4 cup of the filling into the center, topping with extra shredded cheese if desired. Fold the top point over the filling, fold both side points inward tightly, and roll downward to seal. Repeat with the remaining wrappers and filling.

Frying to Golden Perfection

Heat your oil in a deep fryer or heavy skillet to 350°F (175°C). Carefully lower the assembled egg rolls into the hot oil in batches, frying for 3 to 5 minutes until the wrappers turn deep golden brown and crispy. Remove with tongs and transfer to a wire rack or paper towel-lined plate to drain off excess oil.

Serving with Dip

Let the egg rolls cool for a couple of minutes so the molten cheesy filling sets slightly. Transfer to a platter and serve warm paired with Frank’s RedHot® Buffalo Ranch Dip’n Sauce for dipping.

Additional Tips for Making this Recipe Better

Based on my personal experience making these egg rolls, these helpful tips will keep your filling intact and your wrappers extra crunchy.

• I always make sure the cream cheese is fully softened before mixing so the hot sauce and ranch blend smoothly without leaving cold white clumps.
• When I roll the wrappers, I press out any trapped air bubbles before sealing because air pockets can cause the egg rolls to burst in hot oil.
• I like to double check that my oil temperature stays right at 350°F between batches so the wrappers fry crisp without absorbing excess oil.
• For me, using a wire rack to drain the egg rolls instead of laying them flat on paper towels keeps the bottom side from getting soggy!

How to Serve Buffalo Chicken Dip Egg Rolls?

For an eye-catching party display, slice the fried egg rolls diagonally across the center to expose the colorful, gooey buffalo chicken filling inside. Arrange the halved rolls cut-side up on a wooden board or dark serving platter around a bowl of cold Frank’s RedHot® Buffalo Ranch Dip’n Sauce. Garnish with a sprinkle of sliced green onions, blue cheese crumbles, and fresh celery sticks on the side for a authentic game-day presentation.

Nutritional Information

Here is an estimated nutritional breakdown for a single fried egg roll serving:

• Calories: 220 kcal
• Protein: 10 g
• Carbohydrates: 14 g
• Fat: 13 g

Make Ahead and Storage

Keep your egg rolls tasting fresh and shatteringly crisp with these helpful preparation, storage, and reheating guidelines.

Refrigerating

Store leftover cooked egg rolls in an airtight container lined with paper towels in the refrigerator. They will remain fresh and safe to enjoy for up to 3 to 4 days.

Freezing

You can assemble and freeze the un-cooked egg rolls in a single layer on a parchment-lined pan, then transfer them to a freezer-safe bag for up to 2 months. Fry directly from frozen at 350°F, adding 2 to 3 extra minutes to the total frying time.

Restoring and Serving

To restore their original crunch, reheat cold cooked egg rolls in a 375°F (190°C) oven or air fryer for 5 to 7 minutes until heated through and crisp. Avoid using a microwave, as it will make the wrapper soft and chewy.

Why You’ll Love This Recipe?

These spicy, cheesy egg rolls will quickly become an absolute favorite for game days and gatherings for so many fantastic reasons.

• Unbeatable Flavor Fusion: Takes all the iconic, spicy goodness of buffalo chicken dip and packages it into a portable, crunchy bite.
• Shatteringly Crisp Texture: Deep frying egg roll wrappers creates a bubbly, light, and golden crust that holds in the gooey cheese center.
• Easy Game-Day Prep: You can roll these ahead of time and keep them in the fridge, leaving you with just a quick 5-minute fry when guests arrive.
• Built-In Crowd-Pleaser: Yielding 14 to 16 satisfying rolls makes this the ultimate finger-food appetizer for feeding a hungry crowd.