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
Scale
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.
