Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch.
Switching up Tuesday night with these crispy Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch. Shredded chicken, buffalo sauce, herbs, and a little cheddar cheese, all rolled up into egg roll wrappers and oven baked. These egg rolls come together in minutes, they’re crunchy on the outside, and spicy and cheesy inside. Serve with the most delicious creamy, salty cilantro lime ranch, and additional buffalo sauce. Great for a fun weeknight dinner plus upcoming game nights too.
I can’t tell you all how long I’ve been meaning to share this recipe with you guys. Are you ready for this? Since the very first day of writing that first blog post on HBH almost eight years ago. Yupp. This recipe is eight years in the making and it’s safe to say I am pretty excited to share it.
These rolls feel almost “retro” to me at this point, very 2012.
Alright, so let me back up. Way back in the day before we even started HBH, I was cooking solely for my family and making the recipes they loved most. Everyone’s favorite dish I made was a good ole’ oven baked buffalo style chicken. To this day, my family members request it whenever we’re all together at home. In an effort to switch things up…and not make the same dinner every single night of the week, I started to get creative and play with the recipes I knew how to make and that everyone loved.
The way I work in the kitchen is pretty simple, open the fridge, take inventory, then create a dish. And that’s pretty much how these rolls came to be. I had egg roll wrappers and chicken. So why not toss the chicken in sauce, add a little cheese, roll them up, and bake until crispy? I didn’t really think much of it at all.
But guys, they were delicious.
Everyone loved them and I made them for most of 2012 on repeat. But then? Something happened and I just stopped making them.
That is until about a month ago when I was brainstorming my end of summer recipes. It’s back to school time, football season, and that transitional time into early fall. It’s the time of year when I’m always thinking back to being a bit younger and the foods I loved that feel homey and comforting.
And then the egg rolls floated into my thoughts and I couldn’t believe I had forgotten all about them.
The funny thing is that these really aren’t anything “new”. My cousin Maggie informed me that a spot in Rocky River, Ohio has fried buffalo chicken egg rolls on their menu. After a google search, you’ll see plenty of recipes for them. But it’s ok! These are my buffalo chicken eggs and they’re darn good. Even lightened up a bit and oven baked.
Great for a game day, but equally great as a fun Tuesday night dinner.
So with that, let’s (finally) get into the details….
These baked buffalo chicken egg rolls are easy, here’s the process.
I started with shredded cooked chicken. You can either roast, bake, or grill up some chicken breasts. You can also just use leftover chicken. Or simply grab a rotisserie chicken from the store. I happened to have made the rotisserie-style chicken recipe from the HBH Super Simple cookbook the night prior, so I just used that.
Toss the chicken with plain Greek yogurt and a good amount of buffalo sauce. I like to use greek yogurt to keep the rolls creamy, yet on the lighter side. Now toss in some fresh chives, dried herbs, and a handful of cheddar and blue cheese. You don’t need a lot of cheese for these, a little goes a long way!
Next, the wrappers. You need the larger size square egg roll wrappers, which can be found in most grocery stores these days.
Stuff the chicken onto the wrapper and simply roll them up. Easy.
The next step is crucial…
Ok, crucial is a bit dramatic, but just go with me on this.
Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You taste the food, not the fried oil.
Here’s the key, you must rub each roll with olive oil before baking. This is the trick to getting the rolls crispy all around. Once the rolls are oiled, oven bake. Twenty or so minutes later you’ll have crispy, non-fried egg rolls.
While the rolls are baking, make that ranch.
I wanted to switch up the ranch a bit, but yet still keep it somewhat classic and make it healthier. Enter the cilantro-lime ranch. It’s delicious, but it’s also not your average ranch.
I used fresh cilantro and plenty of lime in place of the usual herb mix. I also stirred in some garden chives for a little oniony kick. It’s the perfect creamy dip for each cheesy, crispy, crunchy egg roll.
Think spicy crispy rolls, creamy cooling dip. So. Good.
I know times are very odd right now, some schools are starting up, others are going virtual. The NFL season is in limbo (though last I heard, it’s still game on). But, that’s all the more reason to cook up a fun dinner…or appetizer. But honestly, these are hearty enough to call dinner.
And regardless of school or no school, football or no football, these egg rolls are super easy to make and beyond good. And that’s what matters most!
Have fun with these and enjoy!
Looking for other buffalo recipes? Here are a few ideas:
Lastly, if you make these crispy baked buffalo chicken egg rolls with cilantro lime ranch be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Come together in minutes...crunchy on the outside...spicy and cheesy inside!
- 1 1/2 cups cooked shredded chicken
- 1/3 cup plain greek yogurt
- 1/2 cup buffalo sauce plus more for serving
- 2 tablespoons chopped fresh chives
- 2 tablespoon dried parsley
- 2 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- kosher salt
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese
- 20-22 square egg roll wrappers
1. Preheat the oven to 425 degrees F. Lightly grease 2 baking sheets.
2. In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt. Stir in the cheeses.
3. To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.
4. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
5. Serve the egg rolls with fresh herbs and plenty of ranch for dipping.
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