Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls are a flavorful twist on a classic appetizer. These crispy, golden egg rolls are packed with seasoned chicken, hot sauce, fresh herbs, tangy cream cheese, crumbled blue cheese and a little bit of cheddar.

With back-to-school season and football games in full swing, Buffalo Chicken Egg Rolls are the perfect comfort food to satisfy your cravings as we transition into the early days of fall. These egg rolls are baked, not fried, so you can enjoy every single bite without the added fat from deep frying.

I whip up a quick and easy homemade cilantro-lime ranch for dipping these eggs rolls. They’re so flavorful that you wont be able to stop at just one.

If you’re looking for new and delicious ways to enjoy your egg rolls, then you have to try my Cheeseburger Egg Rolls, Crab Rangoon Egg Rolls, and Peach Cobbler Egg Rolls.

Why You’ll Love These Baked Egg Rolls

• Bold flavors- The chicken filling is packed with fresh herbs, a variety of cheeses, and plenty of seasoning.
• Easy to make- This recipe is so versatile, you can use store-bought chicken or quickly bake some chicken breasts and shred it yourself.
• Less mess- Let’s be honest. None of us enjoy the mess and clean up of deep frying. The oil pops all over your stove and then you’re left with discarding all that oil. With this recipe, you can bake or air-fry these egg rolls and skip the greasy mess.
• Perfectly crispy- The secret to making these egg rolls crispy without deep frying is to brush them thoroughly with oil.
• Great for entertaining- With football season and the upcoming holidays, these chicken egg rolls make the perfect appetizer or snack.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Shredded chicken- You can use precooked store-bought chicken or quickly bake some in the oven. I prefer chicken breast but you can also substitute with chicken thighs if you like.
• Cream cheese- I like to use full-fat cream cheese for it’s flavor and richness, but you can also use light cream cheese.
• Cheddar cheese- I highly recommend hand grating your cheese so that it melts smoothly. You can substitute with other cheeses such as mozzarella or pepper jack.
• Blue cheese- To give these egg rolls a classic buffalo flavor, I add crumbled blue cheese. You can use Gorgonzola, Stilton, Danish Blue or completely omit it if you aren’t a fan of blue cheese.
• Seasoning- I use onion powder, dried dill, dried parsley and garlic powder.
• Fresh chives/scallions- Adds a fresh, mild onion flavor to the chicken filling and ranch dressing.
• Oil- You can use olive oil, canola, or vegetable oil.
• Cilantro- Use fresh cilantro. Although the stems have the most flavor, I use just the leaves for dipping sauce.
• Limes- Use fresh lime juice for the best flavor.
• Sour cream- You can use full fat or low fat sour cream.
• Egg roll wrappers- You can find these in the refrigerated section at your grocery store. Egg roll wrappers are thicker and chewier than spring roll wrappers. Spring roll wrappers are thinner and crispier. 

Step By Step Instructions – Buffalo Chicken Filling and Assembly

STEP 1: Prepare the filling. In a large bowl, combine shredded chicken, cream cheese, buffalo sauce, cheddar cheese, and crumbled blue cheese. Then, stir in green onions and spices. Mix until well combined.

STEP 2: Fill the egg rolls. Lay an egg roll wrapper flat on a clean surface. Make sure to cover the remaining wrappers with a towel to prevent them from drying out. Then, place a spoonful of the filling in the center of the wrapper. Next, wet the edges with egg wash.

STEP 3: Fold the egg rolls. Roll the corner closest to you over the filling, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper. Then, fold over the right and left corners of the wrapper towards the center.

STEP 4: Wrap and seal the egg rolls. Brush the opposite corner of the egg roll wrapper with egg wash. Then, tightly roll up the egg roll until sealed. Repeat with the remaining wrappers.

STEP 5: Bake- Preheat oven to 400℉. Brush each roll lightly with olive oil.  Arrange the egg rolls in a single layer on a baking sheet, placing them seam-side down. Bake the egg rolls for 20 minutes, or until they are crisp, making sure to flip them over halfway through baking.

How To Make Cilantro-Lime Dipping Sauce

In a small bowl, combine the sour cream, chopped cilantro, chives, garlic powder, onion powder, and lime juice. Add salt and pepper to taste. Mix well to combine all the flavor.

For best results, refrigerate the sauce for at least 15-30 minutes to allow the flavors to meld together. Serve the sauce, as well as extra buffalo sauce with the egg rolls.

Expert Tips

Keep the wrappers moist. Egg roll wrappers can dry out quickly. I suggest covering them with a damp dish towel while you’re assembling to prevent them from becoming brittle.

Do not overfill. It’s important not to overfill the egg rolls as this can cause them to tear and leak during baking. I recommend using no more than 3 tablespoons of filling per egg roll.

Seal edges. Make sure you seal up your egg rolls so the filling doesn’t spill out. Use either water or egg to dampen the edges so they stick together.

Don’t overcrowd. To ensure your egg rolls cook properly in the oven, avoid overcrowding. Leave space between each egg roll so the air can circulate, allowing them to cook evenly.

Crispy texture. For an extra-crispy texture, brush the egg rolls with oil twice; once before placing them in the oven and when you flip them half way through cooking.

Frequently Asked Questions

Make Ahead and Freezing Homemade Baked Egg Rolls

• Prepare a single or double batch of the filling and assemble the egg rolls according to the recipe instructions.
• Place the egg rolls on a baking sheet in a single layer, making sure they do not touch each other. Flash freeze for 1-2 hours or until solid.
• Once frozen, transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months.
• To cook, remove the egg rolls from the freezer and place in the oven, brushing the outsides with oil. Bake as directed, and if needed add a couple extra minutes until they are crispy and cooked through.