Buffalo Chicken Egg Rolls

Hey there, food lovers and Super Bowl snack strategists!

Let’s talk about Buffalo Chicken Dip. You know it. You love it. And if you’ve been to enough parties, you’ve probably lived through the Buffalo Chicken Dip Crisis. You know what I mean….. when it’s the only thing on the table, and everyone’s just going at it with reckless abandon, chip after chip, until suddenly, the entire room is collectively suffering from roof-of-the-mouth fatigue.

I grew up in a circle of dedicated dip enthusiasts—family, friends, teammates—all of them bringing the same dish to every gathering like it was their Super Bowl signature move. But after a while, I had to ask myself: How many chips can one man eat before the crunch becomes his greatest enemy?

That’s when inspiration struck. The dip is the star, right? But what if we gave it a new stage? A new uniform? A new… crispy, golden-brown destiny?

Buffalo Chicken Dip Egg Rolls: The Play That Wins Every Time

Instead of watching your leftover Buffalo Chicken Dip sadly congeal in a bowl after the first half, scoop it into egg roll wrappers, roll it up tight, and fry those bad boys until they’re crispier than a fresh $100 bill. Then, because we’re all about flavor enhancement, I hit them with a dusting of ranch seasoning because we all know ranch is like the MVP of dips, dressings, and last-minute audibles in the kitchen.

And just like that, you’ve turned one snack into two. The OG Buffalo Chicken Dip for the purists, and the Buffalo Chicken Egg Roll for the innovators. A two-for-one Super Bowl special that makes it look like you did a lot with a little—and let’s be real, that’s a skill everybody respects.

Buffalo Chicken Dip Recipe

Whether you’re making the dip for dipping or prepping for the greatest egg roll transformation of all time, here’s how you do it:

Ingredients:

• 2 cups shredded chicken (seasoned with garlic salt and smoked paprika)

• 6 ounces cream cheese, softened

• 2 tablespoons sour cream

• ¼ cup Frank’s RedHot Buffalo Sauce

• ½ cup Hidden Valley Ranch

• ¼ cup Frank’s RedHot Hot Sauce (or more if you like it spicy)

• 1 cup shredded cheddar cheese

• 1 teaspoon Hidden Valley Ranch seasoning

Instructions:

1. In a bowl, mix the shredded chicken with garlic salt and smoked paprika.

2. Add softened cream cheese, sour cream, Buffalo sauce, hot sauce, shredded cheddar, and ranch seasoning.

3. Stir until well combined and smooth.

4. Heat on the stovetop over low heat until warm and bubbly or bake at 350°F for 20 minutes.

5. Serve with chips, celery, carrots, or—better yet—stuff it into egg roll wrappers for a crispy upgrade!

How to Fold and Fry Buffalo Chicken Egg Rolls

Now that you’ve got the Buffalo Chicken Dip ready, let’s turn it into the ultimate game-day snack—crispy, golden-brown Buffalo Chicken Egg Rolls. Here’s how to fold and fry them to perfection.

You’ll Need:

• Egg roll wrappers

• 1 batch of Buffalo Chicken Dip (see recipe above)

• Small bowl of water (for sealing the wrappers)

• Vegetable oil (for frying)

• Hidden Valley Ranch seasoning (for sprinkling)

How to Fold the Egg Rolls:

1. Lay out an egg roll wrapper in a diamond shape (one corner pointing toward you).

2. Spoon 2 tablespoons of Buffalo Chicken Dip onto the center of the wrapper.

3. Fold the bottom corner up over the filling, tucking it snugly.

4. Fold in both side corners toward the center, making sure they overlap slightly to seal in the filling.

5. Dab a little water on the top corner (this helps it stick), then roll tightly upward to seal the egg roll completely.

6. Repeat with the remaining wrappers and filling.

How to Fry the Egg Rolls:

1. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). The oil should be deep enough to submerge the egg rolls.

2. Carefully place the egg rolls into the hot oil, a few at a time. Don’t overcrowd the pan!

3. Fry for about 3–4 minutes, turning occasionally, until golden brown and crispy.

4. Remove and drain on a paper towel-lined plate or wire rack.

5. Sprinkle with Hidden Valley Ranch seasoning for that extra kick of flavor.

Serving Suggestions:

• Serve hot with ranch dressing, blue cheese, or extra Buffalo sauce for dipping.

• Garnish with chopped green onions for a fresh touch.

Always remember to scrape the plate.

- Avery Ellis