Description
These Buffalo Chicken Egg Rolls. Are a game-day favorite in our house. Combining the fiery kick of buffalo sauce. With tender shredded chicken. And crunchy vegetables. These egg rolls are baked to crispy perfection. The recipe is simple and quick. And results in a snack. That’s both flavorful and satisfying. My family loves the contrast. Between the spicy filling. And the cool dipping sauces. Making every bite. An exciting experience. Perfect for parties. These egg rolls always disappear. In minutes!
Ingredients
3 c cooked, shredded chicken
Β½ c finely chopped celery
ΒΌ c finely chopped green onion
Β½ 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 425Β°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 ΒΌ 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
To make this recipe gluten-free. Substitute regular egg roll wrappers. With gluten-free egg roll wrappers. Available in specialty. Or health food stores. Ensure all other ingredients, like buffalo sauce. Are certified gluten-free. The taste and texture. Will be just as delicious. And everyone, including those with gluten sensitivities. Can enjoy these spicy, crunchy delights. Always double-check ingredient labels. To avoid any hidden gluten. This way, you can enjoy the same great flavors. Without compromising dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
