These Buffalo Chicken Egg Rolls are crispy on the outside but filled with my creamy buffalo chicken dip. They make the perfect appetizer on game day or any day. They are easy to make in an air fryer, oven or deep fryer using simple ingredients.
Why Make These
- Easy appetizer: This dish is an easy appetizer that the whole family will enjoy. It uses a few simple ingredients.
- Uses leftovers: Though I make the chicken from scratch using the recipe for my buffalo chicken dip, the best part about this buffalo chicken egg rolls recipe is that you can use leftover cooked chicken or rotisserie chicken too!
- Made in the air fryer, oven, or stove-up: You can use any of these kitchen equipment to make the egg rolls. I’ll give you tips to make these successfully no matter the way you choose to cook them.
Ingredients Needed
I use buffalo chicken dip as the filling. Here’s what you’ll need to gather:
- Chicken thighs: I use raw boneless and skinless chicken thighs. You can also use boneless chicken breasts if you prefer.
- Ranch seasoning: this is an all-purpose seasoning that includes things like garlic powder, onion powder, and dried herbs like parsley.
- Smoked paprika: this adds a hint of smokey flavor
- Hot sauce: I used Frank’s Red Hot Sauce. Their regular sauce and buffalo wing sauce work in this recipe.
- Cream cheese: Softened and plain, or seasoned (onion and chive would work)
- Sour cream
- Green onions
- Shredded cheese: I use mild or sharp cheddar cheese
- Egg roll wrappers
- Oil: For frying. I use a neutral oil like avocado oil. Other oils like vegetable oil or canola oil also work too.
Be sure to check out the recipe card at the bottom of the post for the exact ingredient amounts and full instructions.
How To Make Buffalo Egg Rolls
For the egg roll filling:
- Add the chicken thighs, ranch seasoning, smoked paprika, and hot sauce into the Instant Pot cooking pot. Mix to combine. Pressure cook the chicken on High for 10 minutes. Use the Quick release setting to remove the steam. Remove the chicken thighs from the cooking pot and shred the meat.
- Turn on the sear/saute function to medium/low. Add the cream cheese and mix until smooth. Add the chicken and remaining ingredients and stir to combine. Allow the filling to cool completely before adding to the egg rolls.
For the egg rolls:
- Add a few tablespoons of filling (about 2-3 tbsp of dip) to the center of the egg roll wrapper. Fold the egg roll (I use water to seal the edges). Repeat until all filling is used. Heat Oil in a frying pan to 350 degrees.
- Add the egg rolls to the oil and cook until golden brown (about 3-4 minutes total). Remove from the oil and allow to drain on a cooling rack or a plate lined with paper towels. Serve with blue cheese dressing and hot sauce in separate dipping cups with sliced green onions.
Recipe Tips & FAQs
- Using leftover chicken: If using leftover rotisserie chicken, you can simply add it to a large bowl with the spices and other ingredients, then stir to combine.
- For the filling: Add about 2-3 tablespoons of the filling per egg roll wrapper. This ensures that they stay closed
- Shallow frying: If doing more of a shallow fry (where you use less oil in the pan), then split the time evenly so both sides are cooked.
Dipping Sauce Options
- Ranch Dressing
- Blue Cheese Dressing
- Greek Yogurt Ranch Dip
- Extra Buffalo Sauce
Air Fryer Buffalo Chicken Egg Rolls
This recipe works well in the air fryer. To make air fryer egg rolls, you should:
- Preheat your air fryer for 5 minutes at 400 degrees
- Add the egg rolls in a single layer to your air fryer basket. You will likely need to do this recipe in two batches.
- Spray your egg rolls generously with a nonstick cooking spray (I use avocado oil spray)
- Air fryer for 8-10 minutes. I flip them halfway through and spray them with oil again
Baked Buffalo Chicken Egg Rolls
- Preheat your oven to 425 degrees
- Layer your egg rolls on a baking sheet in a single layer
- Spray your egg rolls generously with cooking spray
- Bake for 15-18 minutes, or until golden brown. I flip them halfway through and spray them with oil again
Storage and Leftovers
Store your leftover egg rolls in an airtight container for up to 4 days. You can also add these to a freezer bag and freeze them for later.
Buffalo Chicken Egg Rolls
These Buffalo Chicken Egg Rolls are crispy on the outside, but filled with my creamy buffalo chicken dip. Make in an air fryer or deep fryer.
Ingredients
- 1.5 lbs Chicken thighs boneless and skinless
- 1.5 tbsp Ranch seasoning
- 1/2 tsp Smoked Paprika
- 1 cup Frank's Red Hot Sauce I used Frank’s Red Hot
- 8 oz cream cheese softened, plain, or flavored one like onion and chive would work
- 1/4 cup sour cream
- 1/2 cup green onions thinly sliced
- 1/2 cup shredded cheese sharp or mild cheddar
- 12 egg roll wrappers
- Oil for frying
Instructions
For the filling
- Add the chicken thighs, ranch seasoning, smoked paprika, and hot sauce into the Instant Pot cooking pot. Mix to combine
- Pressure cook the chicken on High for 10 minutes.
- Use the Quick release setting to remove the steam
- Remove the chicken thighs from the cooking pot and shred the meat.
- Turn on the sear/saute function to medium/low. Add the cream cheese and mix until smooth.
- Allow the filling to cool completely before using
For the egg rolls
- Add a few tablespoons of filling (about 2-3 tbsp of dip) to the center of the egg roll wrapper
- Fold the egg roll – I use water to seal the edges. Repeat until all filling is used.
- Heat Oil in a frying pan to 350 degrees
- Add the egg rolls to the oil and cook until golden brown (about 3-4 minutes total – if doing more of a shallow fry, then split the time evenly so both sides are cooked)
- Remove from the oil and allow to drain on a cooling rack or a plate lined with paper towels
- Serve with blue cheese dressing and hot sauce in separate dipping cups with sliced green onions
Notes
-
- Using leftover chicken: If using leftover rotisserie chicken, you can simply add it to a large bowl with the spices and other ingredients, then stir to combine.
Air Fryer Buffalo Chicken Egg Rolls
This recipe works well in the air fryer. To make air fryer egg rolls, you should:- Preheat your air fryer for 5 minutes at 400 degrees
- Add the egg rolls in a single layer to your air fryer basket. You will likely need to do this recipe in two batches.
- Spray your egg rolls generously with a nonstick cooking spray (I use avocado oil spray)
- Air fryer for 8-10 minutes. I flip them halfway through and spray them with oil again
Baked Buffalo Chicken Egg Rolls
- Preheat your oven to 425 degrees
- Layer your egg rolls on a baking sheet in a single layer
- Spray your egg rolls generously with cooking spray
- Bake for 15-18 minutes, or until golden brown. I flip them halfway through and spray them with oil again
Nutrition
Calories: 260kcal | Carbohydrates: 11g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 82mg | Sodium: 885mg | Potassium: 204mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 16mg | Calcium: 92mg | Iron: 1mg
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