Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch.
There’s something undeniably exciting about the combination of spicy buffalo chicken wrapped in a crispy egg roll. It’s like a party for your taste buds! These Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch are not only delicious but also easy to make, perfect for game day or a cozy night in. The creamy cilantro lime ranch dip adds a refreshing twist, making every bite a delightful experience. So, let’s dive into this mouthwatering recipe that will surely become a crowd favorite!
Why I Love This Recipe
When it comes to comfort food, nothing beats the flavors of buffalo chicken. It’s savory, spicy, and just the right amount of indulgent. What I love about this recipe is that it takes that classic buffalo chicken flavor and transforms it into a fun finger food that everyone can enjoy. Plus, baking instead of frying means you can indulge without the guilt! The added Cilantro Lime Ranch brings a zesty freshness that perfectly complements the heat of the buffalo sauce. Trust me, once you try these egg rolls, you’ll find yourself craving them time and time again.
What to Buy
When preparing your Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch, make sure to grab the following ingredients:
- Cooked Shredded Chicken: 1 1/2 cups, use rotisserie chicken for convenience.
- Plain Greek Yogurt: 1/3 cup, for creaminess without the extra calories.
- Buffalo Sauce: 1/2 cup plus more for serving, choose your favorite brand.
- Chives: 2 tablespoons, fresh is best for flavor.
- Dried Parsley: 2 tablespoons, adds a nice herbal note.
- Dried Dill: 2 teaspoons, for a hint of earthiness.
- Onion Powder: 1 teaspoon, for depth of flavor.
- Garlic Powder: 1 teaspoon, because garlic makes everything better.
- Kosher Salt: to taste, enhances all the flavors.
- Shredded Cheddar Cheese: 1 cup, the melty goodness is a must!
- Crumble Blue Cheese: 1/4 cup, for that traditional buffalo flavor.
- Egg Roll Wrappers: 20-22 square, found in the refrigerated section.
- Sour Cream or Plain Greek Yogurt: 1 cup, for the ranch dip.
- Fresh Cilantro: 3/4 cup, finely chopped, the star of the ranch dip.
- Chopped Fresh Chives: 1 tablespoon, for an extra touch in the dip.
- Garlic Powder: 1 teaspoon, yes, more garlic!
- Onion Powder: 1 teaspoon, to balance flavors in the dip.
- Lime Juice: from 2 limes, fresh is always better.
What You’ll Need (Gear)
Before you start whipping up these delicious egg rolls, gather the following kitchen gear:
- Baking Sheet: for baking the egg rolls to golden perfection.
- Parchment Paper: optional, but helps with easy cleanup.
- Mixing Bowl: to combine all those tasty filling ingredients.
- Pastry Brush: for brushing egg rolls with oil.
- Small Bowl: for mixing the ranch dip.
- Measuring Cups and Spoons: essential for accurate measurements.
- Sharp Knife: for chopping herbs.
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch.: Step-by-Step Guide
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This ensures that your egg rolls will bake evenly and get that nice crispiness.
Step 2: Prepare the Filling
In a large mixing bowl, combine the cooked shredded chicken, Greek yogurt, buffalo sauce, chopped chives, dried parsley, dried dill, onion powder, garlic powder, kosher salt, cheddar cheese, and blue cheese. Mix everything together until well combined.
Step 3: Assemble the Egg Rolls
Take one egg roll wrapper and place it on a clean, flat surface with one corner facing you. Spoon about 2 tablespoons of the buffalo chicken filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Use a little water to seal the top edge. Repeat with the remaining wrappers and filling.
Step 4: Bake the Egg Rolls
Line a baking sheet with parchment paper. Place the egg rolls seam side down on the sheet. Brush the tops lightly with olive oil for an extra crispy texture. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Step 5: Make the Cilantro Lime Ranch Dip
While the egg rolls are baking, prepare the dip by combining the sour cream (or Greek yogurt), chopped cilantro, chives, garlic powder, onion powder, and lime juice in a small bowl. Mix until smooth and well combined. Adjust seasoning to taste.
Step 6: Serve and Enjoy!
Once the egg rolls are done baking, remove them from the oven and let them cool for a few minutes. Serve warm with extra buffalo sauce and cilantro lime ranch for dipping. Get ready for a flavor explosion!
Fit It to Your Goals
If you’re looking to tailor this recipe to fit specific dietary goals or preferences, consider the following options:
- Make it Spicy: Add more buffalo sauce or include diced jalapeños in the filling for an extra kick.
- Low-Carb Option: Use lettuce wraps instead of egg roll wrappers for a lighter version.
- Vegetarian Version: Substitute shredded chicken with cooked and shredded cauliflower or jackfruit mixed with buffalo sauce.
- Cheese Lovers: Feel free to add more cheese or mix in a different variety, like pepper jack for added spice!
Mistakes Even Pros Make
Even seasoned cooks can make mistakes when preparing Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch. Here are some common pitfalls to avoid:
- Overfilling the Egg Rolls: It’s tempting to load them up, but too much filling can lead to messy leaks during baking.
- Not Sealing Properly: Make sure to seal the edges tightly with water to prevent them from opening while baking.
- Skipping the Oil Brush: Brushing the tops with oil is crucial for achieving that golden, crispy texture.
- Undercooking the Chicken: Ensure your chicken is fully cooked before shredding, especially if using raw chicken.
Refrigerate, Freeze, Reheat
These egg rolls can be made ahead of time and stored for later enjoyment. Here’s how to handle leftovers:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Uncooked egg rolls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time.
- Reheat: Reheat cooked egg rolls in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
Quick Q&A
Can I use a different type of sauce instead of buffalo sauce?
Absolutely! You can experiment with different sauces like barbecue or teriyaki for a unique flavor profile.
What can I substitute for blue cheese?
If blue cheese isn’t your thing, feel free to omit it or replace it with feta cheese for a different taste.
Can I use whole wheat egg roll wrappers?
Yes! Whole wheat egg roll wrappers are a great option for a healthier alternative.
How can I make these egg rolls gluten-free?
Look for gluten-free egg roll wrappers or use rice paper wrappers for a gluten-free version.
Explore More
If you loved making Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch, check out these other delicious recipes:
- Sally’s Baking Addiction – Recipes to Delight
- Pinch of Yum – Flavorful Meals
- Minimalist Baker – Simple and Delicious
- Food Network – A World of Recipes
Bring It Home
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch are an irresistible snack or appetizer that’s easy to prepare and even easier to enjoy. With their crispy exterior and flavorful filling, they are sure to impress your friends and family. Don’t forget to serve them with the creamy cilantro lime ranch for that perfect balance of flavors. So gather your ingredients, roll up your sleeves, and get ready for a tasty adventure! Enjoy your culinary creation and savor every bite!
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C). This ensures that your egg rolls will bake evenly and get that nice crispiness.
- Step 2: In a large mixing bowl, combine the cooked shredded chicken, Greek yogurt, buffalo sauce, chopped chives, dried parsley, dried dill, onion powder, garlic powder, kosher salt, cheddar cheese, and blue cheese. Mix everything together until well combined.
- Step 3: Take one egg roll wrapper and place it on a clean, flat surface with one corner facing you. Spoon about 2 tablespoons of the buffalo chicken filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Use a little water to seal the top edge. Repeat with the remaining wrappers and filling.
- Step 4: Line a baking sheet with parchment paper. Place the egg rolls seam side down on the sheet. Brush the tops lightly with olive oil for an extra crispy texture. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Step 5: While the egg rolls are baking, prepare the dip by combining the sour cream (or Greek yogurt), chopped cilantro, chives, garlic powder, onion powder, and lime juice in a small bowl. Mix until smooth and well combined. Adjust seasoning to taste.
- Step 6: Once the egg rolls are done baking, remove them from the oven and let them cool for a few minutes. Serve warm with extra buffalo sauce and cilantro lime ranch for dipping. Get ready for a flavor explosion!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Uncooked egg rolls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months.
- Reheat cooked egg rolls in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
