If you’re craving a snack that perfectly combines the irresistible flavors of buffalo chicken dip with the crispy, golden crunch of egg rolls, then you are going to love this 20-Minute Buffalo Chicken Dip Egg Rolls Recipe. It’s a vibrant, fun twist that delivers that classic spicy, cheesy, tangy buffalo chicken dip filling wrapped inside a perfectly crisp egg roll. Whether you’re hosting a game day party, looking for a quick appetizer, or just want a satisfying snack, this recipe hits every note in under half an hour and will quickly become one of your go-to favorites.
Ingredients You’ll Need
What’s incredible about this 20-Minute Buffalo Chicken Dip Egg Rolls Recipe is how simple and approachable the ingredient list is, yet how each component plays a crucial role in flavor, texture, and color. From creamy cheeses to zesty hot sauce and crisp wrappers, every ingredient lifts the dish to perfect snack status.
- 12 oz chicken (shredded): Using small shredded pieces helps the filling distribute evenly inside each egg roll.
- 8 oz cream cheese (softened): Creates the luscious, creamy base that balances the heat and binds the filling together.
- 1/3 cup ranch dressing: Adds that classic cool and herbaceous flavor boost; Hidden Valley is a reliable choice.
- 5 oz cheddar cheese: Sharp and tangy, it melts smoothly to give that gooey cheesiness every bite needs.
- 5 oz colby jack cheese: Freshly shredded for the smoothest melt and to layer in mild, buttery richness.
- 1/2 cup hot sauce: Frank’s RedHot is the go-to for that iconic buffalo flavor with the perfect kick.
- 1/3 cup bacon bits: Adds smokiness and crunchy bursts of flavor that elevate this dip to next-level indulgence.
- 1 tsp garlic powder: Brings aromatic depth that works beautifully with the buffalo spices.
- 1 tsp dried chives: A pop of mild onion flavor and vibrant color.
- 1/4 tsp cayenne pepper: For an extra layer of heat that gently lingers without overpowering.
- 16 egg roll wrappers: The essential crispy shell that gives you that satisfying crunch in every bite.
- Buffalo ranch dip: Perfect for dipping and doubling down on that creamy buffalo ranch goodness.
How to Make 20-Minute Buffalo Chicken Dip Egg Rolls Recipe
Step 1: Prepare the Filling
Start by combining the shredded chicken, softened cream cheese, ranch dressing, cheddar cheese, colby jack cheese, hot sauce, bacon bits, garlic powder, dried chives, and cayenne pepper in a mixing bowl. Mix everything thoroughly until the filling is well combined and creamy, ensuring that the heat from the hot sauce is evenly distributed throughout.
Step 2: Assemble the Egg Rolls
Lay out an egg roll wrapper with one corner pointing towards you, like a diamond shape. Spoon about 2 to 3 tablespoons of the buffalo chicken dip filling near the lower corner of the wrapper. Carefully fold the corner over the filling, then fold in the two side corners. Roll the wrapper tightly towards the top corner, sealing the edges with a little water to keep everything snug and secure.
Step 3: Cook the Egg Rolls
Heat a few inches of vegetable oil in a deep skillet or pot over medium-high heat. Once the oil reaches about 350°F, fry the egg rolls in batches for about 3 to 5 minutes each, turning occasionally so they brown evenly and become wonderfully crispy. Remove them with a slotted spoon and drain on paper towels.
Step 4: Serve Warm
These egg rolls are best enjoyed fresh and warm while the cheese is still melty and the shell at its peak crunchiness. Serve them immediately with a side of buffalo ranch dip to amp up the flavor experience.
How to Serve 20-Minute Buffalo Chicken Dip Egg Rolls Recipe
Garnishes
Sprinkle some freshly chopped green onions or chopped fresh chives over the egg rolls for a bright pop of color and freshness. A dusting of smoked paprika or a drizzle of extra ranch dressing also adds an inviting visual and flavor contrast that makes every bite even more special.
Side Dishes
These egg rolls pair beautifully with simple sides that complement their bold flavors. Crunchy celery sticks and carrot sticks tossed with a little salt and a squeeze of lemon offer refreshing balance. A crisp garden salad with a vinaigrette can also cut through the richness and add a fresh, light element.
Creative Ways to Present
For a fun twist, serve a sampler platter with different dipping sauces like blue cheese dressing, honey mustard, or extra hot buffalo sauce. You can also chop the egg rolls and serve them as bite-sized appetizers atop lettuce leaves or alongside tortilla chips for a party-ready presentation that will have everyone reaching for seconds.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, pop them in an airtight container and store in the refrigerator for up to 3 days. Keep in mind that the wrappers will lose some of their crunch as they sit, but the flavors remain delicious and can easily be revived in the oven or air fryer.
Freezing
You can freeze un-cooked assembled egg rolls by wrapping them tightly in plastic wrap or placing them in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, do not thaw; fry or bake them straight from frozen to keep that crispy texture intact.
Reheating
The best way to reheat leftover egg rolls is in the oven or air fryer at 375°F for 5-7 minutes. This method restores the crunch without drying out the filling. Avoid microwaving if you want to keep that satisfying crisp exterior.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and saves prep time, making this 20-Minute Buffalo Chicken Dip Egg Rolls Recipe even quicker and easier to whip up.
Are egg roll wrappers the same as spring roll wrappers?
Not exactly. Egg roll wrappers tend to be thicker and chewier, resulting in a crispier texture when fried, which works perfectly for this recipe. Spring roll wrappers are thinner and more delicate, better suited for fresh rolls.
Can I bake these instead of frying?
Yes! For a lighter version, bake the egg rolls at 400°F for about 15-20 minutes or until golden brown, turning halfway through. It might not be as crispy as frying but still tastes incredible!
What’s the best way to adjust the spice level?
If you prefer milder flavors, reduce the hot sauce or cayenne pepper. Alternatively, for extra heat lovers, add more hot sauce or a pinch of cayenne to taste.
Can I make these egg rolls vegetarian?
Definitely. Swap the chicken for your favorite cooked veggies like mushrooms or shredded jackfruit, and keep all the cheesy, spicy goodness for a vegetarian twist on this 20-Minute Buffalo Chicken Dip Egg Rolls Recipe.
Final Thoughts
This 20-Minute Buffalo Chicken Dip Egg Rolls Recipe brings together all the best parts of a beloved dip in a crispy, handheld form that’s both fun and delicious. Whether you’re new to making egg rolls or a seasoned pro, this recipe is easy to master and guaranteed to impress. Trust me, once you try them, you’ll wonder how you ever enjoyed buffalo chicken dip without this crunchy, cheesy upgrade!
Print
20-Minute Buffalo Chicken Dip Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings (16 egg rolls)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
A quick and flavorful appetizer, these 20-Minute Buffalo Chicken Dip Egg Rolls combine creamy buffalo chicken dip with crispy egg roll wrappers for a spicy, cheesy treat perfect for game days or parties.
Ingredients
Buffalo Chicken Dip
- 12 oz chicken, shredded into small bits for better distribution
- 8 oz cream cheese, softened to room temperature (about 70°F)
- 1/3 cup ranch dressing (Hidden Valley recommended for classic flavor)
- 5 oz cheddar cheese, shredded
- 5 oz Colby Jack cheese, freshly shredded for smoother melt
- 1/2 cup hot sauce (Frank’s RedHot preferred)
- 1/3 cup bacon bits
- 1 tsp garlic powder
- 1 tsp dried chives
- 1/4 tsp cayenne pepper
Assembly
- 16 egg roll wrappers
- Buffalo ranch dip (for serving)
Instructions
- Prepare the Dip Mixture: In a large mixing bowl, combine the shredded chicken, softened cream cheese, ranch dressing, cheddar cheese, Colby Jack cheese, hot sauce, bacon bits, garlic powder, dried chives, and cayenne pepper. Mix thoroughly until all ingredients are evenly incorporated to create a creamy, spicy buffalo chicken dip filling.
- Assemble the Egg Rolls: Lay out one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place approximately 2 tablespoons of the buffalo chicken dip mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners towards the center. Roll the wrapper tightly towards the top corner, sealing the edge with a little water to ensure it stays closed during cooking. Repeat this process with the remaining wrappers and filling.
- Cook the Egg Rolls: Heat about 1-2 inches of oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully place the egg rolls in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each egg roll for about 3-5 minutes, turning frequently, until they are golden brown and crispy on all sides.
- Drain and Serve: Remove the cooked egg rolls using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool for a minute or two, then serve warm with a side of buffalo ranch dip for dipping.
Notes
- To make shredding chicken easier, use cooked rotisserie chicken or boil chicken breasts until tender.
- For a spicier kick, increase the amount of hot sauce or add extra cayenne pepper.
- If preferred, bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through for a healthier alternative.
- Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- You can prepare the buffalo chicken filling a day ahead and refrigerate it to save time.
