buffalo chicken dip egg rolls

it's holiday season, which means it's party season! when I'm at a party or gathering with friends and family, I want to be able to walk around and chat with everyone. especially when I'm the host. what better way to allow for that than to make hand-held dishes? I have been making a lot of dishes using my bon COOK tartlet tray, but I've recently discovered the power of egg roll wrappers! you can literally stuff anything into them and then make a dipping sauce to pair.

egg rolls part I: my buffalo chicken dip all wrapped up and then dipped in homemade ranch dressing!

buffalo chicken dip egg rolls

yields: 18-20 egg rolls prep time: 15 minutes cook time: 10 minutes


½ cup ranch

½ cup buffalo sauce

1 (8 oz.) block of cream cheese, softened

1 tsp. garlic powder

½ tsp. onion powder

2 (12.5 oz.) cans shredded chicken, drained

1 cup shredded cheddar


In a large bowl, combine ranch, buffalo sauce, cream cheese and garlic & onion powders.

Using a fork, shred up the chicken and incorporate it into in the cream cheese mixture.

Mix in the shredded cheddar cheese.

To assemble the egg rolls, lay the wrappers diagonally on a flat surface.

Spoon about 2 Tbsp. of the dip into the center of the wrappers.

Rolling from the bottom, roll halfway up, then fold in sides and roll tightly (but gently!). Seal with a drop of water and set aside.

Repeat until all mixture is used up – it should fill about 12 rolls.

Heat a couple inches of vegetable oil in a large skillet over medium-high heat.

Carefully lay the egg rolls into the heated oil and cook until browned and then flip.

*I did about 2 minutes on each side and fried them up in 2 batches.

Transfer the fried egg rolls onto a paper towel-lined plate.

Serve them hot alongside my homemade ranch for dipping!

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