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Crispy Buffalo Chicken Egg Rolls Recipe with Easy Creamy Ranch Dip

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These crispy buffalo chicken egg rolls combine spicy buffalo sauce with a creamy, cheesy filling, wrapped in a crunchy egg roll shell and served with a homemade creamy ranch dip. Perfect for quick weeknight snacks or entertaining.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works great for ease)
  • 4 oz cream cheese, softened
  • ½ cup buffalo sauce (Frank’s RedHot recommended)
  • ½ cup shredded cheddar cheese
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 10–12 egg roll wrappers
  • Vegetable oil for frying (about 2 inches depth)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine shredded cooked chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, chopped green onions, garlic powder, salt, and pepper. Mix well until creamy and evenly coated.
  2. Lay a single egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of the buffalo chicken filling near the bottom corner, leaving a 1-inch border on edges.
  3. Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll the egg roll upward toward the top corner, sealing the edge with a bit of water or beaten egg to ensure it stays closed during frying.
  4. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
  5. Carefully place 3-4 egg rolls in the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crispy on all sides, about 6-8 minutes. Remove with a slotted spoon and drain on paper towels or a wire rack.
  6. While frying, whisk together sour cream, mayonnaise, fresh dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a small bowl. Chill until ready to serve.
  7. Serve the crispy buffalo chicken egg rolls warm with the creamy ranch dip.

Notes

Maintain oil temperature at 350°F (175°C) for crispy, non-greasy egg rolls. Seal edges well with water or beaten egg to prevent filling leakage. For extra crispiness, try double frying. Baking and air frying are healthier alternatives but yield less crispy texture. Store leftovers in airtight container in fridge up to 3 days; reheat in oven for best texture.

Nutrition

Keywords: buffalo chicken egg rolls, crispy egg rolls, buffalo chicken appetizer, creamy ranch dip, easy snack, fried egg rolls

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