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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 dressing, and additional buffalo sauce. Great for a fun weeknight dinner plus upcoming game nights too.
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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 hot sauce, add a little cheese, roll them up, and bake until golden brown? 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 mixture onto the wrapper and simply fold 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. These would probably work really well air frying too!
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 snack/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!
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Ingredients
- 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
Cilantro Ranch
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, finely chopped
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- juice from 2 limes
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
My friend Courtney made this and brought it to a barbecue and I’m not kidding they were gone within five minutes. Everyone was eating them even the young kids. Bravo and in my top appetizers now!
Hey Eileen,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
I made the vegan version of these. Instead of chicken, I use mashed chickpeas and it turned out great! I used a plant-based sour cream for my ranch and it was amazing! I did fry them, but tonight I am popping them in the oven.
Hey Rosa,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
These are amazing! Super easy to make and delicious! We will definitely make these again!
Hey Lisa,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
What a great recipe idea! Making these a second time tonight within 2 weeks. The sauce makes all the difference, big sauce person 🙂 thank you for helping us find new unique dishes to try.
Hey Kelsey,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT
These egg rolls have a really good flavor and crisped up nicely in the oven. Easy to make.
Hi Heather,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
These came out amazing! How long can I refrigerate or freeze them for?
Hey Sara,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! I would keep in the freezer for no more than 3 months. Happy New Year!? xxT
Hi Tiegan! I’ve made these before and they’re fantastic! Question, I want to prep them the day before I serve them. If I freeze them, do I brush with olive oil before I freeze them or when I take them out and are about to cook them?
Hi Christine,
If you are only making these a day in advance, I would just pop them in the fridge:) Please let me know if you have any other questions! xTieghan
These are delicious! I have made them several times now, and they are fantastic each time. I don’t like blue cheese so I just omit it, if I have other type of cheese on hand I’ll throw that in, but it’s perfect with just cheddar. The most recent time I planned to make these, my store was out of a egg roll wrappers so I bought small tortillas instead— a different texture then what is intended with this recipe, but it still worked amazing if anyone is desperate & wondering if there is a substitute. They make a great, fun, easy dinner. I usually serve them up a side of raw veggies to also dip in the yummy cilantro lime ranch! If you were thinking about skipping the ranch don’t!
Hey Madison,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
Awesome dinner option! We loved them!
Hey Alissa,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
I’m making these tomorrow. I accidentally bought wonton wrappers instead of egg roll wrappers. I’m hoping just mini versions will still have the same outcome!
Hi Jane! I’m sure they will still turn out great! Enjoy xTieghan
Could these be baked in an air fryer?
Hey Jennifer, I haven’t tried that method before, but it should work great! xTieghan
Can I make these & freeze them before baking, so that I have them in the freezer ready to go?
Hi there! Yes, that should work just fine 🙂 xTieghan
I just made these!!! They were super fun to make. I used a rotisserie chicken, so that cut some time. I froze half of them before i baked them because I knew the kids wouldn’t eat them and 10 was plenty for my husband and I. So yummy! Perfect for football Sundays!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
2nd time making these – so, so delicious!
I ended up adding more filling to the wrapper, since this was for dinner instead of an app (paired with a chow mein noodle dish) and we loved it – again! And the Cilantro Ranch is incredible too. Added some buffalo sauce to that to make it a tad spicier. Thanks so much Tieghan!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
Your recipes sound so delicious and your food photography is incredible, and inspirational!
Hi Lara! Thank you so much for your sweet and thoughtful comment 🙂 Have a great weekend! xTieghan
What would you suggest as a substitute for the blue cheese? No one in our family likes blue cheese but the recipe sounds delicious!
Hi there! I would suggest feta or maybe mozzarella if you’re looking for something more mild? xTieghan
Delicious and simple to follow recipe! I used rotisserie chicken for my chicken to make it even faster. Followed the instructions and ingredient list exactly as written and was very happy with the results and so was my husband. Great recipe!!
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan