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    Home | Recipes | Main Dishes

    Buffalo Chicken Dip Egg Roll Recipe

    Dated: March 11, 2016 Last Modified: August 26, 2021 by Sarah Mock 4 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    This buffalo chicken dip egg roll recipe is the combination of all the buffalo chicken dip ingredients, wrapped in an egg roll wrapper and fried to a crisp. A fabulous combination of flavors and textures. 

    Buffalo Chicken Dip Egg Roll Recipe

    If you love this recipe, you are also going to want to try my croque-monsieur egg roll. If you love buffalo chicken dip, in general, you are going to want to make my buffalo chicken grilled pizza, and while you have the grill fired up to make cast iron grilled pizza dip. All these recipes are perfect for game-time snacking.

    Ingredients you will need:

    • chicken breasts - cooked and shredded.
    • cream cheese, - softened
    • FRANK'S Red Hot Sauce  - other hot sauces can be used but this recipe was tested with Frank's.
    • blue cheese or ranch dressing (plus extra for dipping)
    • Egg roll wrappers - I find them in my produce section

    How to make filling for egg rolls.

    1. In a mixing bowl combine shredded chicken breasts, cream cheese, FRANK'S Red Hot Sauce and blu cheese dressing.
    2. Layout egg roll wrappers and fill. (see instructions below)
    3. Deep fry in 400-degree oil until golden brown, turning as needed.
    Buffalo Chicken Dip Egg Rolls in an air fryer, golden brown

    Air Fryer buffalo chicken dip instructions:

    1. Heat your air fryer to 350
    2. Cook the egg rolls for 10 minutes
    3. Raise the heat to 392 and cook for an additional 3 minutes.

    How to roll a buffalo chicken dip egg roll.

    step by step photos to roll buffalo chicken dip egg rolls
    1. Use about 2 tablespoons of filling and place in the center of the egg roll wrapper.
    2. Fold the top corner over the filling and remove as much air as possible.
    3. Fold in the left and the right corners, removing as much air as possible.
    4. Apply water or egg wash to the final edge and roll-up.

    How to deep fry the egg rolls

    buffalo chicken dip egg rolls being placed in hot oil for deep frying
    1. In a heavy bottom or cast iron skillet heat canola or other fry oil.
    2. The oil is hot enough when bubbles form around the end of a wooden or bamboo spoon when placed in the bottom of the pan.
    3. Fry on each side for 1 minute or until golden brown and crispy.
    4. Remove from the frying oil and drain on paper towels.
    chicken dip egg rolls golden brown in fry oil in a cast iron skillet

    More game day recipes:

    If you are in a game-time shacking mood I would suggest the following to be served alongside these egg rolls:

    • Crab Corn Fritters
    • Hot Artichoke and Spinach Dip
    • Reuben Tater Tots
    • Bang Bang Shrimp Copycat Recipe
    • Super Easy Chili
    • Mexican Shrimp Cocktail Shooters
    • Tempura Deep Fried Dill Pickles 
    • Black Bean Corn Mango Salsa Recipe
    How do you reheat Chicken dip egg rolls?

    My preferred way to reheat chicken dip egg rolls in my air fryer. Pre heat to 425 and then heat for 3-5 minutes until heated through.
    They can also be flash-fried in hot oil or baked for 10 minutes at 425.Buffalo Chicken Egg Rolls

    Can you freeze buffalo chicken dip egg rolls?

    You can definitely freeze buffalo chicken dip egg rolls. I roll them and place them separated on a cookie sheet, freeze and then place in a freezer-safe bag or van and seal them.
    Alternatively, they can be frozen after frying. Don't fry them as dark as you would for immediate enjoyment and allow them to cool completely before freezing as directed above.

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    one buffalo chicken dip egg roll sliced open, showing texture inside stacked on top of other egg rolls

    Buffalo Chicken Dip Egg Rolls

    Sarah Mock
    This buffalo chicken dip egg roll recipe is the combination of all the buffalo chicken dip ingredients, wrapped in an egg roll wrapper and fried to a crips.
    4.79 from 14 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Appetizer Recipe
    Cuisine American
    Servings 50 egg rolls
    Calories 146 kcal

    Ingredients
      

    • 2 chicken breasts cooked and shredded.
    • 8 ounce cream cheese (softened)
    • ½ cup FRANK'S RedHot Sauce
    • ½ cup blue cheese or ranch dressing (plus extra for dipping)
    • Egg roll wrappers
    • 1 cup oil

    Instructions
     

    • In a mixing bowl combine 2 shredded chicken breasts, 8 ounces of cream cheese, ½ cup FRANK'S Red Hot Sauce and ½ cup of blu cheese dressing.
    • Lay out egg roll wrappers and fill. (see instructions below)
    • Deep fry in 400 degree oil until golden brown, turning as needed.

    Video

    Notes

    1. Use about 2 tablespoons of filling and place in the center of the egg roll wrapper.
    2. Fold the top corner over the filling and remove as much air as possible.
    3. Fold in the left and the right corners, removing as much air as possible.
    4. Apply water or egg wash to the final edge and roll up.

    Nutrition

    Serving: 2rollsCalories: 146kcalCarbohydrates: 1gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 20mgSodium: 205mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    This post originally appeared Mar 11, 2016

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Octavia

      June 28, 2021 at 4:41 pm

      5 stars
      I'm truly enjoying the design and layout of your site.
      Did you hire out a developer to create your theme?
      Exceptional work!

    2. Mandy

      January 14, 2020 at 4:58 pm

      These are so incredibly good!! Love the step by step instructions.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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