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homemade Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch. photo
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Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch.

Crispy baked egg rolls stuffed with tangy buffalo chicken and served with a bright cilantro-lime ranch.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 8 servings

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 tablespoons dried parsley
  • 2 teaspoons dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • kosher salt to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup crumbled blue cheese
  • 20-22 square egg roll wrappers
  • 1 cup sour cream or plain Greek yogurt for cilantro lime ranch
  • 3/4 cup fresh cilantro, finely chopped
  • 1 tablespoon chopped fresh chives for ranch
  • 1 teaspoon garlic powder for ranch
  • 1 teaspoon onion powder for ranch
  • juice from 2 limes

Instructions

  • Preheat the oven to 425°F (218°C) and lightly grease two baking sheets.
  • In a large bowl, combine the shredded chicken, 1/3 cup plain Greek yogurt, 1/2 cup buffalo sauce, 2 tablespoons chopped fresh chives, 2 tablespoons dried parsley, 2 teaspoons dried dill, 1 teaspoon onion powder, 1 teaspoon garlic powder, and a pinch of kosher salt.
  • Stir in 1 cup shredded cheddar and 1/4 cup crumbled blue cheese until evenly distributed.
  • Place an egg roll wrapper on a clean surface and spoon about 2 tablespoons of filling near the bottom third of the wrapper.
  • Brush water around the edges of the wrapper, fold the bottom up over the filling, fold in the sides, then roll tightly to seal. Repeat with remaining wrappers and filling.
  • Place assembled egg rolls on the prepared baking sheets and brush each lightly with olive oil.
  • Bake for 10–12 minutes, then flip the egg rolls and bake another 8–10 minutes until golden brown and crisp.
  • While the egg rolls bake, make the cilantro-lime ranch: combine 1 cup sour cream or plain Greek yogurt, 3/4 cup finely chopped cilantro, 1 tablespoon chopped fresh chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, and juice from 2 limes in a jar and shake or stir until smooth.
  • Serve the baked buffalo chicken egg rolls warm with extra buffalo sauce and the cilantro-lime ranch for dipping.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Baking Sheets
  • pastry brush or brush
  • Spoon or Spatula
  • glass jar or small bowl (for ranch)

Notes

  • Use either sour cream or plain Greek yogurt in the ranch, not both.
  • Adjust buffalo sauce to taste for spiciness.
  • Brush water on wrappers to seal edges securely.
  • Flip halfway through baking for even crisping.