This recipe began as a kitchen experiment one Saturday night when I had leftover shredded chicken and a craving for something crunchy and saucy. I wanted the bold flavors of buffalo chicken dip transformed into a handheld snack that guests could grab without a fork. The first batch disappeared so fast that I knew I had stumbled on something special. These egg rolls deliver the familiar tang of buffalo sauce, the creaminess of softened cream cheese, and the sharp, melty bite of cheddar all wrapped in a golden crunchy shell.

What makes these particular rolls special is the balance of texture and flavor. The filling is rich but bright, because the buffalo sauce and ranch dressing cut through the creaminess. The chopped green onions add a fresh note that keeps each bite lively. I often bring these to gatherings because they travel well, and warm, crisp bites always spark a conversation. Over the years I refined the seasoning and frying temperature to ensure a crisp exterior without a greasy finish. These kitschy, comforting snacks have become a reliable crowd pleaser in my home.

Ingredients

• Cooked shredded chicken: Use about 2 cups, from roughly 2 large chicken breasts. Rotisserie chicken is a great time saver, and it adds moistness to the filling.
• Cream cheese: Eight ounces softened. Full fat gives the creamiest texture, but reduced fat will still work. Soften at room temperature for easy mixing.
• Buffalo wing sauce: Half a cup. Frank’s RedHot is a classic choice, because it balances tang and heat. Taste as you go if you use a hotter brand.
• Ranch or blue cheese dressing: Half a cup. Ranch blends smoothly while blue cheese gives a bolder savory tang. Use a thicker dressing for a firmer filling.
• Shredded cheddar cheese: Half a cup. Sharp cheddar melds into the filling and browns slightly when fried, adding bite and color.
• Green onions: Quarter cup chopped. They bring freshness and a mild onion flavor that brightens every bite.
• Garlic powder and onion powder: A quarter teaspoon each to round out savory notes. These powdered seasonings distribute evenly through the filling.
• Egg roll wrappers: Twelve sheets. Look for fresh wrappers in the refrigerated section, or use frozen after thawing according to package directions.
• Vegetable oil: One tablespoon for sealing, plus additional oil for frying. Use a neutral oil with a high smoke point for crisp results.
• Water for sealing: Quarter cup on hand to moisten wrapper edges so they adhere firmly while frying.

Instructions

Prepare the filling: In a medium bowl, combine two cups cooked shredded chicken, eight ounces softened cream cheese, half a cup buffalo wing sauce, half a cup ranch dressing, half a cup shredded cheddar cheese, quarter cup chopped green onions, quarter teaspoon garlic powder, and quarter teaspoon onion powder. Mix until uniform. The filling should be thick enough to hold together when rolled, but not so stiff that it breaks the wrapper. If it seems loose, add a tablespoon more cheddar. Assemble the rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about two tablespoons of filling near the bottom third of the wrapper. Fold the bottom corner up, then fold the left and right corners inward, roll tightly toward the top corner. Brush a little water or the reserved tablespoon of vegetable oil along the top edge to seal. Proper tension in rolling prevents oil from seeping into the filling while frying. Heat the oil: Pour enough vegetable oil into a heavy bottom skillet or a deep fryer to reach about one inch of depth. Heat to 350 degrees Fahrenheit. Use a candy thermometer or an instant read thermometer to monitor the temperature. If oil is too cool, rolls will absorb oil and become greasy. If too hot, wrappers will brown before filling heats through. Fry until golden: Working in batches, fry the rolls seam side down for about two to three minutes per side, turning carefully with tongs, until golden and crisp. Remove to a paper towel lined tray to drain briefly. For an oven finish, bake at 425 degrees Fahrenheit for about 12 to 15 minutes, turning once, until wrappers are golden and crisp. Serve and store: Serve warm with extra ranch or blue cheese dressing, and celery sticks on the side. Leftovers can be refrigerated in an airtight container for up to three days. Recrisp in a 375 degree Fahrenheit oven for 8 to 10 minutes.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to three days. To prevent sogginess, layer parchment between pieces and avoid stacking when possible. For longer storage, place assembled but unfried rolls on a baking tray and freeze until solid, then transfer to a freezer bag. When reheating, avoid microwaving because it softens the wrapper. Instead, reheat in a 375 degree Fahrenheit oven for 8 to 10 minutes or in an air fryer at 360 degrees for 6 minutes to restore crispness. Check internal temperature is 165 degrees Fahrenheit before serving.

Ingredient Substitutions

If you prefer a lighter version, substitute reduced fat cream cheese and reduced fat shredded cheddar. To make it vegetarian, replace chicken with cooked shredded cauliflower or a crumbled plant based protein, and use a vegetarian friendly wing sauce. For a lower sodium option, choose a low sodium buffalo sauce and a low sodium ranch. If egg roll wrappers are unavailable, use small flour tortillas and bake at 400 degrees Fahrenheit until crisp. Note that swaps change texture and moisture content, so adjust binding ingredients by adding a tablespoon of extra cheese or reducing wet ingredients slightly.

Serving Suggestions

Serve these as a centerpiece on a sharing platter with small bowls of ranch and blue cheese dressing. Complement with celery and carrot sticks for a classic pairing, and include pickled jalapenos for guests who want extra heat. For a more substantial spread, pair with a simple green salad dressed with lemon vinaigrette, or with roasted sweet potato wedges for contrast. Garnish with additional chopped green onions or a sprinkle of extra shredded cheddar for color and flavor. They are ideal for game day, a casual dinner, or as part of a buffet.

Cultural Background

Buffalo flavored dishes trace their roots to Buffalo, New York, where the original buffalo wing was created. The tangy cayenne based sauce paired with cooling blue cheese created a flavor template that has been adapted across many formats. Transforming the classic dip into a handheld roll is a modern American twist that reflects a culture of snackable, shareable foods. These rolls blend Southern and Midwestern party food sensibilities, and they echo the inventive, comfort forward spirit of contemporary American appetizers.

Seasonal Adaptations

In summer, lighten the filling by mixing in chopped grilled corn and a bit of fresh cilantro, and serve with chilled cucumber slices. In winter, fold in a spoonful of roasted red pepper for a smokier profile, and serve with warm ranch dip. For holiday gatherings, make a batch of mini rolls using smaller wrappers and keep them warm in a low oven. Seasonal produce like scallions in spring or celery root in autumn can be used to subtly alter texture and flavor while keeping the familiar buffalo profile.

Meal Prep Tips

Assemble rolls up to a day in advance and store them on a tray covered with plastic wrap in the refrigerator. If freezing, flash freeze assembled rolls on a tray before bagging. Fry or bake directly from frozen, adding a couple of minutes to cook time to ensure the filling heats through. Portion into individual containers with a small cup of dressing for grab and go lunches. Keep napkins and dipping cups handy for ease of eating on the move.

These rolls have become a staple in my hosting toolkit. They reheat well, travel nicely, and consistently earn compliments. I encourage you to make the filling your own, whether you dial down the heat, add more cheese, or try baking them for a lighter version. Share them at your next gathering, and enjoy the fun of a beloved dip reinvented as a crunchy, satisfying snack.