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Baked Buffalo Chicken Egg Rolls

Delicious Baked Buffalo Chicken Egg Rolls You’ll Crave

Baked Buffalo Chicken Egg Rolls are a lighter, crispy delight with a spicy filling, perfect for game days and gatherings.
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 4 egg rolls
Course: Appetizers
Cuisine: American
Calories: 200

Ingredients
  

For the Filling
  • 2 cups Cooked Shredded Chicken You can substitute with rotisserie chicken.
  • 1/2 cup Plain Greek Yogurt Sour cream can be used if preferred.
  • 1/2 cup Buffalo Sauce Adjust based on heat preference.
  • 1/4 cup Chopped Fresh Chives Green onions can be used as an alternative.
  • 1 tablespoon Dried Parsley Can be omitted or replaced with another herb.
  • 1 teaspoon Dried Dill Can replace with dried thyme or oregano.
  • 1 teaspoon Onion Powder Use fresh onion carefully to avoid excess moisture.
  • 1 teaspoon Garlic Powder Fresh garlic can alter moisture content.
  • 1 teaspoon Kosher Salt Adjust to personal taste.
  • 1 cup Shredded Cheddar Cheese Shredded mozzarella can also be used.
  • 1/4 cup Crumbled Blue Cheese Omit for cheese-free option.
For the Egg Rolls
  • 10 pieces Square Egg Roll Wrappers Spring roll wrappers can be a substitute.
  • 1 tablespoon Olive Oil Alternatively, use cooking spray.
For Dipping
  • 1/2 cup Sour Cream or Plain Greek Yogurt Can exchange with any creamy dressing.
  • 1/4 cup Fresh Cilantro (finely chopped) Use parsley if preferred.

Equipment

  • Baking sheets
  • Mixing Bowl
  • pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and lightly grease two baking sheets.
  2. In a large mixing bowl, combine the cooked shredded chicken, plain Greek yogurt, buffalo sauce, chopped chives, dried parsley, dried dill, onion powder, garlic powder, and kosher salt. Fold in the shredded cheddar and blue cheese.
  3. Take an egg roll wrapper and place about 2 tablespoons of the filling in the center. Brush water along the edges and fold the sides over, rolling from the bottom up to seal.
  4. Brush the tops of the egg rolls with olive oil for a golden-brown crust.
  5. Bake the egg rolls for 10-12 minutes, flip, and bake for an additional 8-10 minutes until golden brown.
  6. Prepare the cilantro lime ranch by mixing sour cream or Greek yogurt, chopped cilantro, lime juice, and seasonings until smooth.
  7. Let the egg rolls cool slightly, then serve hot with the cilantro lime ranch on the side.

Nutrition

Serving: 1egg rollCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Ensure to brush water along the edges for sealing the egg rolls properly and maintain even baking by brushing with olive oil.

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