Buffalo Chicken Egg Rolls – If you’re craving a snack with a spicy kick. This Buffalo Chicken Egg Rolls Recipe. Is perfect for you. With shredded chicken, buffalo sauce, celery, and green onion. All wrapped up in a crispy egg roll. These are sure to be a hit. At any gathering. Prep time is just 15 minutes. Cook time is 20 minutes. And you’ll have 12 delicious egg rolls. Ready in no time!
The first time I made these Buffalo Chicken Egg Rolls. My husband and child. Were skeptical. They love buffalo chicken and egg rolls. But together? It seemed unconventional. However, once they took their first bites. Their faces lit up. With surprise. And delight. Now, it’s a frequent request. In our household. Especially for game nights. Or casual get-togethers.
What makes this Buffalo Chicken Egg Rolls truly special?
This recipe combines the tangy, spicy flavor of buffalo chicken. With the satisfying crunch of egg rolls. Creating a unique. And irresistible snack. It’s easy to prepare. Can be baked instead of fried. For a healthier option. And is perfect for parties, and appetizers. Or even a fun dinner.
What You Need To Make This Buffalo Chicken Egg Rolls Recipe?
Shredded Chicken: Using leftover rotisserie chicken. Makes this quick and easy. It should be finely shredded. For the perfect texture in your egg rolls.
Celery: Adds a refreshing crunch. And a slight bitterness. That balances the heat of the buffalo sauce.
Green Onion: Provides a mild onion flavor. That complements the buffalo chicken. Without overpowering it.
Buffalo Sauce: Whether store-bought or homemade. This sauce brings the signature tangy heat. That makes these egg rolls irresistible.
Egg Roll Wrappers: These are the perfect vehicle for our filling. Make sure to keep them moist under a damp towel. To prevent drying out while assembling.
Steps To Make Buffalo Chicken Egg Rolls:
Step 1: Preheat and Prepare: Preheat your oven to 425°F. Line a baking sheet with parchment paper. And set it aside.
Step 2: Mix Filling: In a large mixing bowl, combine the shredded chicken, chopped celery, green onion, and buffalo sauce. Stir until fully mixed.
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Step 3: Assemble Egg Rolls: Lay an egg roll wrapper flat. On a clean surface. Positioned like a diamond. With a corner facing up. Place about ¼ cup of the buffalo chicken mixture in the center of the wrapper. Fold the bottom corner up over the filling. Then fold in the sides. And roll up tightly. Use a bit of water to moisten the edges. And seal the roll. Repeat with the remaining wrappers. And filling.
Step 4: Bake: Place the assembled egg rolls on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes. Until golden brown and crispy. Be careful not to let them burn.
Step 5: Serve: Remove the egg rolls from the oven. Serve hot with ranch or blue cheese dressing for dipping. Alongside celery and carrot sticks if desired. Enjoy!
Tip:
For an extra crispy texture. Brush the egg rolls lightly with olive oil. Before baking them. This helps achieve that golden-brown color. And crunch. Without the need for deep frying. If you prefer a spicier kick. Consider mixing in a bit of hot sauce. With the buffalo sauce. To save time. You can assemble the egg rolls in advance. And freeze them. When you’re ready to bake. Simply pop them in the oven directly from the freezer. Adding a few extra minutes. To the baking time. This makes them perfect for a quick snack. Or appetizer anytime!
Frequently Asked Questions:
Can I fry these egg rolls instead of baking them?
Yes. You can fry them. Heat oil in a deep fryer. Or large skillet to 375°F. And fry the egg rolls until golden brown. About 2-3 minutes per side. Drain on paper towels before serving.
How can I store and reheat leftover egg rolls?
Store any leftovers in an airtight container. In the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes. Until heated through. And crispy.
Can I make these egg rolls ahead of time?
Absolutely! You can assemble the egg rolls ahead of time. And freeze them before baking. When ready to cook. Bake them directly from the freezer. Adding a few extra minutes. To the baking time.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Buffalo Chicken Egg Rolls Recipe
Ingredients
- 3 c cooked shredded chicken
- ½ c finely chopped celery
- ¼ c finely chopped green onion
- ½ c buffalo sauce store-bought or homemade
- 12 egg roll wrappers
Serving Suggestions (Optional):
- Ranch dressing
- Blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded chicken, chopped celery, green onion, and buffalo sauce until well combined.
- Lay an egg roll wrapper on a flat surface, positioning it like a diamond. Place about ¼ c of the chicken mixture in the center.
- Fold the bottom corner up over the filling, then fold in the sides and roll tightly, sealing the edges with a bit of water.
- Repeat with the remaining wrappers and filling, then place the egg rolls on the baking sheet.
- Bake for 15-20 minutes, until golden brown and crispy.
- Serve hot with ranch or blue cheese dressing, and optional celery and carrot sticks.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
