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Crispy Buffalo Chicken Egg Rolls Recipe with Easy Creamy Ranch Dip

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These crispy buffalo chicken egg rolls feature a spicy, creamy filling wrapped in a crunchy shell, paired perfectly with a cool, creamy ranch dip. A quick and easy appetizer that’s perfect for game day or casual gatherings.

Ingredients

Scale
  • 2 cups shredded cooked chicken (about 280g)
  • 1/2 cup buffalo sauce (120ml)
  • 4 ounces softened cream cheese (115g)
  • 1/2 cup shredded cheddar cheese (50g)
  • 2 tablespoons chopped green onions (30ml)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Egg roll wrappers (store-bought)
  • Vegetable oil for frying (can substitute with peanut or canola oil)
  • 1/2 cup sour cream (120g)
  • 1/4 cup mayonnaise (60g)
  • 1 tablespoon ranch dressing mix (8g)

Instructions

  1. Prepare the filling: In a medium bowl, mix shredded cooked chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder until well combined and creamy.
  2. Set up your workstation: Lay out the egg roll wrappers on a clean, dry surface. Have a small bowl of water ready for sealing the edges.
  3. Fill the egg rolls: Place about 2 tablespoons of the buffalo chicken filling near one corner of a wrapper. Fold the corner over the filling, then fold in the sides snugly, and roll tightly toward the opposite corner. Use water to moisten the edge and seal the egg roll. Repeat until all filling is used.
  4. Heat the oil: Pour vegetable oil into a deep skillet to a depth of about 1.5 inches. Heat to 350°F (175°C). Use a thermometer if possible to maintain temperature.
  5. Fry the egg rolls: Carefully place 3-4 egg rolls in the hot oil without overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining egg rolls.
  6. Make the creamy ranch dip: In a small bowl, whisk together sour cream, mayonnaise, and ranch dressing mix until smooth. Chill until ready to serve.

Notes

Maintain oil temperature at 350°F (175°C) for even frying. Use water to seal egg roll edges tightly to prevent bursting. Fry in batches to avoid overcrowding. Drain fried egg rolls on paper towels or wire rack to keep crispy. Egg rolls can be assembled ahead and refrigerated for up to 24 hours before frying. Baking is possible but less crispy (425°F for 15-20 minutes, flipping halfway).

Nutrition

Keywords: buffalo chicken egg rolls, crispy egg rolls, buffalo chicken appetizer, creamy ranch dip, game day snacks, easy appetizers

Find it online: https://evabakery.com/crispy-buffalo-chicken-egg-rolls-recipe-with-easy-creamy-ranch-dip/