Buffalo Chicken Roll

5 from 10 votes

Classic buffalo chicken dip turned into crispy Buffalo Chicken Egg Rolls. They're easy to make and a great game day appetizer or snack.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: American

Keyword: buffalo chicken egg rolls

Servings:

Calories: 149kcal

Author: Jordan

Get Recipe Ingredients

Preheat the air fryer to 375° F. (See notes for oven instructions)
In a large mixing bowl, combine the whipped cream cheese, ranch dressing, hot sauce, shredded cheeses, and sliced green onions. Then fold in the chicken.
Place an egg roll wrapper on a clean surface in a diamond shape. Place two tablespoons of the filling crosswise in the center of the bottom half of the wrapper. Fold the bottom corner over the filling and roll snugly half-way to cover filling. Dip your finger in water and moisten the edges of the wrapper. Fold in both sides snugly against filling. Roll and seal top corner. Lay seem side down until ready to cook.
Brush a thin layer of olive oil over all sides of the egg rolls. Place the egg rolls in the air fryer basket, seem side down and cook 6-7 minutes. Flip and cook 2-3 minutes or until golden brown.
If working in batches, place cooked egg rolls in the oven at 200° F to keep them warm. When ready, garnish with more sliced green onions if you like and serve with ranch or blue cheese dressing for dipping.

Oven instructions: preheat the oven to 425 F. Place the egg rolls on a baking sheet in a single layer and brush a thin layer of olive oil over all sides. Bake on the middle rack for 10-12 minutes, flip and cook 8-10 minutes or until golden brown.
If cooking in the air fryer, flipping isn't 100% necessary but it does help to give them a more even browning.