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Buffalo Chicken Egg Rolls

Crispy Buffalo Chicken Egg Rolls for Game Day Delight

These Buffalo Chicken Egg Rolls deliver a satisfying crunch filled with spicy, creamy goodness, perfect for game day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 egg rolls
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Chicken Consider using rotisserie chicken for convenience.
  • 1/2 cup Buffalo Sauce Adjust based on heat tolerance.
  • 1/4 cup Green Onions Can substitute with chives.
  • 1 tablespoon Dried Parsley
  • 1 teaspoon Dried Dill
  • 1 teaspoon Garlic Powder Feel free to substitute with fresh garlic.
  • 1 teaspoon Onion Powder Can use fresh onions.
  • 1/2 cup Blue Cheese Can replace with feta or omit.
  • 1/2 cup Cream Cheese Greek yogurt can be a lighter alternative.
  • 1/2 cup Cheddar Cheese Opt for sharp cheddar for more flavor.
  • 12 pieces Egg Roll Wrappers Keep them moist to prevent drying.
For the Dip
  • 1 cup Sour Cream Yogurt can also be used.
  • 1/4 cup Mayonnaise Can be omitted for lighter version.
  • 1/4 cup Cilantro Adjust to taste.
  • 2 tablespoons Chives Can substitute with green onions.
  • 1 tablespoon Lime Juice Fresh lime juice is preferred.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • parchment paper

Method
 

Filling Preparation
  1. In a large mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, cheddar cheese, blue cheese, green onions, dried parsley, dill, garlic powder, and onion powder. Mix until all ingredients are thoroughly blended.
  2. The filling should be well-combined and easily scoopable.
Assembling Egg Rolls
  1. Lay an egg roll wrapper flat on a clean surface, spoon about 3 tablespoons of the filling into the center. Moisten the edges with water, fold over and roll tightly to seal.
Baking
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange egg rolls seam-side down and lightly brush the tops with olive oil. Bake for about 20 minutes, flipping halfway through.
Preparing the Dip
  1. In a mixing bowl, combine sour cream, mayonnaise, cilantro, chives, and lime juice. Stir until well mixed and refrigerate for 15 to 30 minutes before serving.
Serving
  1. Once baked to a golden crisp, serve the egg rolls warm with the chilled dip on the side.

Nutrition

Serving: 1egg rollCalories: 200kcalCarbohydrates: 16gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For optimal texture, brush egg rolls lightly with olive oil before baking. If wrappers tear, dab with water and press to seal. Avoid overfilling to maintain crispiness.

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