This riff on two beloved classics — creamy buffalo chicken dip and golden fried egg rolls — arrived at my kitchen table on a rainy Sunday afternoon when friends dropped by for the big game. I had leftover shredded chicken and a single block of cream cheese in the fridge; combining them with Frank's RedHot and a scoop of ranch felt like instant comfort. The first batch disappeared so quickly I wrote down the method immediately. These are crunchy on the outside, melty and tangy inside, with a gentle heat that tends to win over both adventurous eaters and kids who think they don’t like spice.

I discovered this combination by accident: I had planned to serve dip with chips, but after one of my guests joked about wrapping dip in a tortilla, I remembered the egg roll wrappers in the freezer. The idea of deep-frying small parcels of buffalo dip sounded borderline decadent, and it was. The texture contrast — the crackle of a perfectly fried wrapper against the lush, creamy filling — is what elevates this from a snack to a memorable appetizer. I now make these whenever friends come over, and they are often requested for potlucks and party nights.

Ingredients

• Cooked shredded chicken (2 cups / about 2 large breasts): Rotisserie chicken speeds things up and adds extra flavor, but poached or roasted breasts shredded by hand work beautifully. Aim for tender, moist meat so the filling stays creamy.
• Cream cheese (8 ounces, softened): Full-fat yields the richest texture; leave on the counter 30 minutes before mixing for a silkier blend. Philadelphia is a reliable brand for consistent texture.
• Buffalo wing sauce (1/2 cup): Frank’s RedHot Original is a classic choice for its bright vinegar tang; adjust amount if you prefer milder heat.
• Ranch dressing (1/2 cup): Use a thick, creamy dressing to balance the heat — buttermilk-style ranch works best. Blue cheese is a great swap if you prefer bolder flavor.
• Shredded cheddar cheese (1/2 cup): Sharp cheddar adds depth; pre-shredded is convenient but freshly shredded melts more evenly.
• Green onions (1/4 cup, chopped): Add fresh bite and color; substitute chives for a milder onion note.
• Garlic powder & onion powder (1/4 tsp each): Provide subtle savory background without overpowering the buffalo flavor.
• Egg roll wrappers (12): Look for square wrappers in the refrigerated aisle or frozen; thaw fully before rolling for easier handling.
• Vegetable oil (for frying): Use a neutral oil with a high smoke point like canola or peanut oil. For brushing or baking, light olive oil or avocado oil works well.
• Water (1/4 cup): Used as an adhesive to seal wrappers cleanly — a small bowl and pastry brush make this simple.

Instructions

Prepare the filling: In a medium bowl, beat the softened cream cheese until smooth. Add shredded chicken, 1/2 cup buffalo sauce, 1/2 cup ranch dressing, 1/2 cup shredded cheddar, chopped green onions, garlic powder, and onion powder. Mix until evenly combined. Taste and adjust seasoning; add more hot sauce if you want extra heat. If the filling feels very thick, stir in a teaspoon of milk to loosen slightly — this helps the filling spread inside the wrapper. Warm the filling (optional but helpful): Warm the mixture gently for 20–30 seconds in the microwave or in a small saucepan over low heat. You want it slightly pliable, not piping hot. Warmer filling is easier to spoon and wrap without tearing the wrapper. Assemble the rolls: Lay a wrapper on a clean surface in diamond position. Spoon about 2 tablespoons of filling near the center closest to you. Fold the bottom corner over the filling, tuck snugly, fold both side corners in toward the center, then roll away from you to enclose the filling. Dip your finger in the 1/4 cup water and wet the final corner to seal. Repeat until all wrappers are filled. Place assembled rolls on a tray lined with parchment and chill 10 minutes to firm up seams. Fry to golden perfection: Heat 1.5–2 inches vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry 3–4 rolls at a time for 2–3 minutes, turning occasionally until deep golden and crisp. Use a slotted spoon to transfer to a paper towel-lined rack. Drain briefly and serve hot with ranch or blue cheese dressing for dipping. Bake alternative: For a lighter version, preheat oven to 425°F. Place rolls seam-side down on a parchment-lined baking sheet, brush with 1 teaspoon vegetable oil each, and bake 12–15 minutes until golden, flipping halfway. Texture is crisp but less greasy than frying. Storage and reheating: Store any cooled, leftover rolls in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F oven for 8–10 minutes or in a toaster oven. Do not microwave — the wrapper becomes soggy.

Storage Tips

To maintain crunch, cool rolls completely on a wire rack, then place in a single layer in an airtight container lined with paper towels to catch any residual oil. Refrigerate up to 3 days. For longer storage, freeze individually wrapped rolls in foil, then place in a freezer bag for up to 3 months. Reheat frozen rolls in a 375°F oven for 15–18 minutes from frozen — no need to thaw. Do not microwave for reheating if you want to preserve crispness; a short bake or a 2–3 minute air-fryer cycle works best.

Ingredient Substitutions

If you need to accommodate dietary needs, swap the cream cheese for 8 ounces of dairy-free cream cheese and choose a dairy-free ranch to create a non-dairy version; note texture will be slightly different. For gluten-free, use rice or tapioca-based wrappers labeled gluten-free or use wonton wrappers made from alternative flours. Swap shredded cheddar for Monterey Jack or mozzarella for milder flavor; add blue cheese crumbles (about 2 tablespoons) into the filling for a bolder profile.

Serving Suggestions

Serve on a large platter with small bowls of ranch and blue cheese dressings. Garnish with extra chopped green onions and a drizzle of buffalo sauce for color and bright flavor. These pair wonderfully with crisp celery sticks and a cold pilsner or a citrusy IPA. For a sit-down appetizer, pair with a simple green salad dressed in vinaigrette to cut through the richness.

Cultural Background

This dish is a playful American hybrid combining the beloved buffalo wing flavor — born in Buffalo, New York — with the technique of East Asian spring rolls and egg rolls. The fusion reflects the modern party-food landscape where flavors cross borders; it honors the tug-of-war between the creamy, spicy dip tradition and the satisfying crunch of fried handhelds. Offering this at gatherings taps into a long tradition of regional American bar foods reinvented for shareable plates.

Seasonal Adaptations

In winter, add a spoonful of caramelized onions or swap in roasted poblano peppers for smoky depth. In summer, lighten the filling with Greek yogurt in place of half the cream cheese and fold in fresh corn kernels for texture. For holiday occasions, make mini versions using wonton wrappers for bite-sized hors d'oeuvres that travel easily across a buffet table.

Success Stories

Readers have told me they doubled the recipe for Super Bowl parties and froze half the assembled rolls — frying them straight from the freezer so guests always got piping-hot bites. One neighbor used leftover turkey instead of chicken after Thanksgiving and called it a revelation. I keep hearing the same thing: these are a gateway appetizer that turns casual guests into converts.

Meal Prep Tips

Make the filling up to 48 hours ahead and keep chilled. Assemble rolls the day before and store them on a parchment-lined tray in the fridge, covered lightly with plastic wrap, then fry just before guests arrive. Alternatively, freeze assembled, unfried rolls in a single layer on a tray, then transfer to a freezer bag — fry from frozen for quick last-minute hosting.

These buffalo-filled rolls are one of my favorite ways to combine comfort and crunch. Whether you’re feeding a crowd or craving a savory snack, they deliver bold flavor and memorable texture with surprisingly little fuss. Try them once and you’ll likely find new reasons to make them again.