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Savory Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch. image

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch.

These Baked Buffalo Chicken Egg Rolls are a flavor-packed delight! Crispy, spicy, and served with a zesty cilantro lime ranch dip.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Rolls:
  • 1.5 cups Cooked Shredded Chicken use rotisserie chicken for convenience
  • 1/3 cup Plain Greek Yogurt for creaminess without the extra calories
  • 1/2 cup Buffalo Sauce plus more for serving
  • 2 tablespoons Chives fresh is best for flavor
  • 2 tablespoons Dried Parsley adds a nice herbal note
  • 2 teaspoons Dried Dill for a hint of earthiness
  • 1 teaspoon Onion Powder for depth of flavor
  • 1 teaspoon Garlic Powder because garlic makes everything better
  • to taste Kosher Salt enhances all the flavors
  • 1 cup Shredded Cheddar Cheese the melty goodness is a must!
  • 1/4 cup Crumble Blue Cheese for that traditional buffalo flavor
  • 20-22 square Egg Roll Wrappers found in the refrigerated section
  • 1 cup Sour Cream or Plain Greek Yogurt for the ranch dip
  • 3/4 cup Fresh Cilantro finely chopped, the star of the ranch dip
  • 1 tablespoon Chopped Fresh Chives for an extra touch in the dip
  • 1 teaspoon Garlic Powder yes, more garlic!
  • 1 teaspoon Onion Powder to balance flavors in the dip
  • from 2 Lime Juice fresh is always better

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Pastry brush
  • Small bowl
  • Measuring cups and spoons
  • Sharp knife

Method
 

Directions
  1. Step 1: Preheat your oven to 400°F (200°C). This ensures that your egg rolls will bake evenly and get that nice crispiness.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.