Pin The Super Bowl party was already in full swing when I carried that first platter out. Someone shouted "what IS that amazing smell" and within minutes every single egg roll had vanished. Now theyre the first thing people ask about before I even walk through the door.
Last game day my brother who swears he hates cooked cheese admitted to eating five. Watching someone carefully pick around the filling of a buffalo chicken dip only to demolish these cheese packed rolls was the kind of kitchen victory I live for.
Ingredients
- 2 cups shredded cooked chicken: Rotisserie chicken works beautifully here and saves so much time on prep
- 4 oz cream cheese softened: Let it come to room temperature for at least thirty minutes to avoid any stubborn lumps in your filling
- 1/3 cup buffalo sauce: Start here and adjust to your heat tolerance because everyone knows their spice comfort zone
- 1/4 cup ranch or blue cheese dressing: This tames the fire and adds that familiar cool creaminess we expect from buffalo wings
- 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor punch but whatever you have in the fridge will work
- 2 green onions finely chopped: The fresh bite cuts through all that rich cheesy goodness
- 12 egg roll wrappers: Keep them covered with a damp towel while you work to prevent drying out and cracking
- Small bowl of water: This is your glue for sealing those wrappers tight
- Vegetable or canola oil: You need about two inches in your pan for proper frying depth
Instructions
- Make the filling:
- Throw everything except the wrappers and water into a big bowl and mash it together until its creamy and totally combined. Taste it now and adjust the heat level because you cannot fix it once they are rolled.
- Roll the egg rolls:
- Lay a wrapper on your workspace like a diamond scoop two to three tablespoons of filling right in the center. Fold the bottom corner up over the filling then tuck in those side corners like you are folding a letter and roll it away from you until just the tip is showing. Dip your finger in the water and run it along that final corner then press to seal it shut.
- Choose your cooking method:
- For frying heat two inches of oil to 350 degrees and cook them in batches for three to four minutes per side until they are golden and crisp. For baking preheat your oven to 425 degrees and cook them on a parchment lined sheet for fifteen to twenty minutes flipping once halfway through. Air frying at 400 degrees for eight to ten minutes works beautifully too just give them a quick spray of cooking oil first.
Pin My friend Sarah texted me at midnight after serving these at her New Years party saying "I have never seen my father in law eat so enthusiastically." Sometimes the best recipes are not the complicated ones but the ones that make people forget themselves for a moment.
Making Ahead
The filling can be made a day ahead and kept covered in the refrigerator. In fact the flavors meld together beautifully overnight so this is one of those rare prep ahead steps that actually improves the final result. Just let it come to room temperature for about twenty minutes before rolling because cold filling makes the wrappers stiff and harder to work with.
Cooking Methods
While frying gives you that restaurant style crunch the air fryer has become my weeknight hero. Something about circulating hot air creates this beautiful even golden brown all over without the mess of hot oil. If you are feeding a crowd though nothing beats the speed and texture of deep frying.
Serving Suggestions
Classic celery and carrot sticks are not just garnish here they provide that necessary cool crunch between bites of spicy rich filling. I have started putting out extra buffalo sauce and ranch too because somehow people always want to dip their already delicious egg rolls into more sauce.
- Cut them in half diagonally before serving so guests can taste without committing to a whole roll
- Keep a batch of frozen ones ready for unexpected guests or late night cravings
- Set up a little dipping sauce station with both ranch and blue cheese because people have strong feelings about this
Pin Watch how fast these disappear and you will understand why they have earned permanent rotation in my appetizer arsenal.
Recipe FAQ
- → Can I prepare the filling ahead of time?
Yes, you can prepare the buffalo chicken filling up to a day in advance and store it covered in the refrigerator. This helps streamline your preparation on the day you plan to cook.
- → What's the best way to cook them for ultimate crispiness?
Frying them in hot oil (around 350°F / 175°C) typically yields the crispiest result. Ensure you fry in batches to maintain oil temperature and drain them on paper towels afterward.
- → How can I adjust the spice level of the filling?
To reduce the spice, use less buffalo sauce or opt for a milder variety. For extra heat, you can add a pinch of cayenne pepper or a spicier hot sauce to the mixture.
- → What are good dipping sauces to serve with these?
These pair wonderfully with classic buffalo accompaniments. Offer extra buffalo sauce, ranch dressing, or blue cheese dressing for dipping. A cooling yogurt or sour cream dip also works well.
- → Can these be frozen for later cooking?
Absolutely! Uncooked egg rolls can be frozen on a tray until solid, then transferred to a freezer-safe bag. Cook them from frozen, adding a few extra minutes to the baking, frying, or air frying time.
- → Are there any cheese alternatives I can use?
While cheddar is a great choice, you can easily substitute with other melty cheeses like Monterey Jack, pepper jack for extra kick, or a blend of Mexican cheeses to vary the flavor.