Description
Crispy baked buffalo chicken egg rolls filled with a flavorful mixture of shredded chicken, buffalo sauce, Greek yogurt, herbs, and cheeses, served with a refreshing cilantro lime ranch dip. This appetizer combines spicy and creamy elements for a perfect party snack or game day treat.
Ingredients
Scale
Egg Rolls Filling
- 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
Cilantro Lime 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
- Preheat the Oven: Preheat the oven to 425 degrees F and lightly grease 2 baking sheets to prevent sticking.
- Make the Filling: In a bowl, combine cooked shredded chicken, Greek yogurt, buffalo sauce, chopped chives, dried parsley, dried dill, onion powder, garlic powder, and a pinch of kosher salt. Stir in shredded cheddar cheese and crumbled blue cheese until well mixed.
- Assemble Egg Rolls: Spoon 2 tablespoons of the chicken mixture onto the center of each egg roll wrapper. Brush water around the edges of the wrapper to seal. Roll up tightly and place seam-side down on the prepared baking sheets. Lightly brush the tops with olive oil to encourage crispness.
- Bake the Egg Rolls: Bake the egg rolls in the preheated oven for 10-12 minutes. Then flip them over and continue baking for an additional 8-10 minutes, or until golden and crispy.
- Prepare Cilantro Lime Ranch: While egg rolls bake, combine sour cream or Greek yogurt, chopped fresh cilantro, chopped chives, garlic powder, onion powder, and lime juice in a glass jar or bowl. Shake or stir until smooth and creamy.
- Serve: Serve the hot baked buffalo chicken egg rolls with plenty of the cilantro lime ranch for dipping and an extra drizzle of buffalo sauce if desired.
Notes
- Use Greek yogurt as a healthier substitute for sour cream in both the filling and ranch sauce.
- For extra crispiness, brush olive oil on the egg rolls before baking.
- If fresh herbs are unavailable, substitute dried but use less to avoid overpowering flavors.
- Egg roll wrappers can be found in the refrigerated section of most grocery stores or Asian markets.
- These egg rolls can be assembled ahead of time, kept refrigerated, and baked just before serving.
- Adjust the amount of buffalo sauce to control the spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 50 mg
