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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….
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.
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.
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:
Crispy Buffalo Ranch Chicken Salad with Goddess Dressing
Cheesy Buffalo Chicken French Bread
Fried Buffalo Goat Cheese Balls
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.
I made this recipe on the weekend and am making them again today! Absolutely delicious. They reheat nicely in the air fryer. Excellent flavour/crunch and exceeded my expectations. Thank you again, Tieghan!
Thank you Jill!! I am so happy you enjoyed this! xTieghan
Hi – if I wanted to do this with cauliflower instead of chicken how much cauliflower would you recommend?
Hey Kim,
I would use a head of cauliflower. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Adding to my comment – I only used half a lime for the dipping sauce. Greek yogurt is already tart so that much lime would’ve been way too tart for me. Amazing recipe again!
Made this recipe tonight and it was delicious! Love the yogurt dipping sauce.
Thank you Ali!! xTieghan
Wowzers! These were phenomenal-amazing flavor! Not difficult to prepare and well worth the effort. I dialed back the buffalo sauce to my taste, and next time will not use the juice of two full limes in the dip -it was a little tart for me. I would definitely recommend these and I will certainly be making them in the future for myself and for guests. Delish!!
Thank you so much April! I am really glad this turned out so well for you! xTieghan
OMG..these were Delicious.My husband Loved them.I have made many of your recipes…..and we have Loved all of them??
Thank you so much Lisa!! I am so happy this turned out so well for you! xTieghan
Can’t wait to make this!
I hope you love this recipe, Dawn!! xTieghan
We don’t have last minute access to egg roll wrappers, so I did try the tortillas and, while you don’t ge the chew, they worked out great!
Love that!! Thank you Leah! xTieghan
My husband hates cilantro. Do you have another recipe for the dressing? I suppose I could just use blue cheese salad dressing.
Hey Karen,
You could totally sub another herb that you enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m not a fan of buffalo sauce. Is there another sauce that would work? These look amazing. Thanks!
Hey Deb,
Sure you could really use any sauce that you enjoy, BBQ would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
OMG – these were FABULOUS!!!
My family totally enjoyed and are already asking for more.
We LOVE your recipes – thanks so much!!
I am so happy to hear that, Caroline!! Thank you for trying this one! xTieghan
This blog never disappoints, and this recipe was no exception. Made these last night to accompany Monday Night Football and they were delicious! I didn’t have and couldn’t find fresh chives so substituted dried chives into the filling and ranch dip and they were perfect (1 T fresh= 1 t dried). Since I hate chopping cilantro, I made the ranch dip in the food processor and also added 5 pickled jalapeno rings for a little bit of extra heat. The only thing that was slightly off for me was the number of egg roll wrappers/egg rolls. I halved the entire recipe because with just two of us, I didn’t need 20-22 egg rolls. I was expecting to end up with about 10-12 egg rolls, but only came out with 7. When making the filling, I measured the chicken using measuring cups and I even used a 2 T measuring spoon to measure the filling into the wrappers. Next time, I’ll make the whole recipe so we have plenty of leftovers!
Hi Abby!! I am so happy this recipe turned out so well for you! Love that you made it for Monday night football too! Thank you for trying this! xTieghan
I made this for my husband and I for dinner, and it was DELICIOUS!! The recipe was easy to follow, and turned out perfectly! We will definitely be making this again 🙂
Thank you so much Taylor! xTieghan
These look fantastic and fairly easy to make. I love egg rolls, but I have never made them myself. This looks like a great version and I am keen to give them a try.
Thank you Sarah! I am really glad this turned out so well for you! xTieghan
These were amazing!! My husband loves buffalo sauce, so I’m always looking for ways to add it to our meals. The chicken mix had the perfect flavor. The wraps turned out nice and crispy. Thank you for sharing!!!
Thank you for trying this! My family loves buffalo as well, and I have so many recipes that use it! I hope you enjoy them just as much! xTieghan