This buffalo chicken dip egg roll recipe is the combination of all the buffalo chicken dip ingredients, wrapped in an egg roll wrapper and fried to a crisp. A fabulous combination of flavors and textures.
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If you love this recipe, you are also going to want to try my croque-monsieur egg roll. If you love buffalo chicken dip, in general, you are going to want to make my buffalo chicken grilled pizza, and while you have the grill fired up to make cast iron grilled pizza dip. All these recipes are perfect for game-time snacking.
Yes, you can freeze buffalo chicken egg rolls. Here are the steps on how to do it:
To cook the frozen egg rolls, simply preheat your oven to 375 degrees Fahrenheit. Place the frozen egg rolls on a baking sheet and bake for 20-25 minutes, or until they are golden brown and cooked through.
You can also cook frozen egg rolls in an air fryer. Preheat your air fryer to 380 degrees Fahrenheit. Place the frozen egg rolls in the air fryer basket and cook for 10-12 minutes, or until they are golden brown and cooked through.
Enjoy!
The best dip for buffalo chicken egg rolls is a matter of personal preference, but some popular options include:
No matter what dipping sauce you choose, buffalo chicken egg rolls are sure to be a hit at your next party or gathering.
If you are in a game-time shacking mood I would suggest the following to be served alongside these egg rolls:
My preferred way to reheat chicken dip egg rolls in my air fryer. Pre heat to 425 and then heat for 3-5 minutes until heated through.
They can also be flash-fried in hot oil or baked for 10 minutes at 425.
You can definitely freeze buffalo chicken dip egg rolls. I roll them and place them separated on a cookie sheet, freeze and then place in a freezer-safe bag or van and seal them.
Alternatively, they can be frozen after frying. Don't fry them as dark as you would for immediate enjoyment and allow them to cool completely before freezing as directed above.
This post originally appeared Mar 11, 2016
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.