Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls: 12 Amazing Bites

  • Author: Fatima Garcia
  • Total Time: 1 hour 20 minutes
  • Yield: 6 egg rolls 1x
  • Diet: Vegetarian

Description

Enjoy crispy Buffalo Chicken Egg Rolls filled with shredded chicken, cheese, and buffalo sauce, served with a tangy ranch dip. This baked appetizer offers a healthier twist on a classic favorite, perfect for game days or any gathering.

Ingredients

Scale
  • 2 cups Shredded Chicken
  • 1/2 cup Buffalo Sauce
  • 1/4 cup Green Onions
  • 1 tablespoon Dried Parsley
  • 1 teaspoon Dried Dill
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 cup Blue Cheese
  • 1/2 cup Cream Cheese
  • 1/2 cup Cheddar Cheese
  • 12 pieces Egg Roll Wrappers
  • 2 tablespoons Olive Oil
  • 1/2 cup Sour Cream
  • 1/4 cup Mayonnaise
  • 1/4 cup Cilantro
  • 2 tablespoons Chives
  • 1 tablespoon Lime Juice

Instructions

  1. Prepare Filling: In a large mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, cheddar cheese, blue cheese, green onions, parsley, dill, garlic powder, and onion powder. Mix well until everything is evenly blended and creamy.
  2. Fill Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing toward you. Place 3 tablespoons of the filling in the center. Wet the edges of the wrapper with a little water or egg wash to help seal it.
  3. Roll & Seal: Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you. Make sure to seal the edges well with the egg wash.
  4. Bake: Preheat the oven to 400°F (200°C). Place the rolled egg rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil and bake for 20 minutes, flipping halfway through, until golden brown.
  5. Prepare the Dip: In a separate bowl, mix sour cream, mayonnaise, cilantro, chives, and lime juice. Stir until smooth and refrigerate for 15-30 minutes to let the flavors meld.

Notes

  • Serve with extra buffalo sauce drizzled on top for an extra kick!
  • Keep egg roll wrappers covered with a damp towel while assembling to prevent them from drying out.
  • Avoid tearing wrappers by using only 3 tablespoons of filling per roll.
  • For added crunch, brush the egg rolls with oil before and during baking.
  • Air-fry at 375°F for about 12 minutes for a crispy texture.
  • Allow leftover buffalo chicken egg rolls to cool completely before storing in an airtight container.
  • Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days.
  • Freeze uncooked egg rolls in a single layer on a baking sheet for 2-3 hours, then transfer to a freezer-safe bag for up to 3 months.
  • Reheat frozen egg rolls from frozen at 400°F for about 20-25 minutes, or until heated through and crispy.
  • For a vegetarian option, substitute shredded chicken with black beans and sautéed bell peppers.
  • Add diced jalapeños or a splash of hot sauce to the filling for an extra kick of heat.
  • Mix in mozzarella or pepper jack cheese for a gooey, stretchy surprise.
  • Incorporate a few spoonfuls of sweet chili sauce into the filling for a delightful flavor contrast.
  • Experiment with different fresh herbs such as basil or cilantro to brighten the filling’s flavor.
  • For a gluten-free option, try using rice paper wrappers instead of traditional egg roll wrappers.
  • Mesh in some barbecue sauce alongside the buffalo sauce for a smokier flavor.
  • Sprinkle chopped nuts or crushed pretzels into the filling for an unexpected crunch.
  • Prepare the filling up to 24 hours in advance by combining the shredded chicken, cheeses, buffalo sauce, and spices.
  • Assemble the egg rolls a day ahead; keep them covered with a damp cloth to prevent drying out.
  • Pair with Tangy Cilantro-Lime Rice, Crunchy Coleslaw, or a green salad.
  • Serve with extra spicy buffalo sauce on the side for dipping.
  • Enjoy with a cold lager or light cider.
  • Serve with Sweet Potato Fries to balance the savory and spicy notes.
  • Use fresh, high-quality ingredients for the best flavor.
  • If wrappers tear, it’s often due to overfilling. Use 3 tablespoons of filling per roll. Patch tears with a little water and press gently.
  • Adjust for dietary needs by substituting cheese with dairy-free options or using Greek yogurt instead of cream cheese and sour cream.
  • Brush egg rolls with olive oil before baking for a crispy texture.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 egg roll
  • Calories: 250 kcal
  • Sugar: 1 g
  • Sodium: 600 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 15 g
  • Cholesterol: 40 mg

Keywords: Buffalo Chicken Egg Rolls, Buffalo chicken egg roll recipe, Homemade buffalo chicken egg rolls, Easy buffalo chicken egg rolls, Spicy buffalo chicken egg rolls, Crispy buffalo chicken egg rolls, Air fryer buffalo chicken egg rolls, Baked buffalo chicken egg rolls, Buffalo chicken spring rolls, Chicken and buffalo sauce egg rolls, How to make buffalo chicken egg rolls, What are buffalo chicken egg rolls, Best buffalo chicken egg rolls, Buffalo chicken egg roll filling, Buffalo chicken egg roll dipping sauce, Buffalo chicken egg roll appetizers, Spicy chicken egg rolls recipe, Buffalo chicken wrap egg rolls, Restaurant style buffalo chicken egg rolls, Buffalo chicken egg rolls with ranch, Quick buffalo chicken egg rolls

Find it online: https://gawarecipes.com/buffalo-chicken-egg-rolls/