Oven-Baked Buffalo Chicken Egg Rolls
Baked buffalo chicken egg rolls are a tasty, easy-to-make snack that’s great for parties, game days, or any time at all. They’re a little spicy and deliciously crunchy, made with only 5 ingredients and ready to eat in 30 minutes.
What Makes This Recipe So Good
- Buffalo chicken egg rolls are a super crunchy, super easy, super fun way to put a spin on game day staple buffalo wings. They’re baked, not deep fried, making them a lighter option than a lot of other snacks while still satisfying that need for crispiness.
- Your turn to host the big game watch party? You can totally double or even triple this egg roll recipe to feed a group with no problem. To make it even easier, pick up a whole rotisserie chicken and shred it using your favorite method rather than cooking all the chicken yourself.
- You can also make up a huge batch of buffalo chicken egg rolls and keep them in the fridge or freezer until you’re ready to bake them. Prep the egg rolls as written, and stop just before you’re supposed to bake them. Transfer the egg rolls to an airtight container (or wrap each one in plastic wrap, then place them in a food-safe sealable plastic bag) and pop them in the fridge or freezer. They can be refrigerated up to 24 hours, or frozen up to 3 months. When you’re ready to bake them, let them come to room temperature first, then proceed with the recipe as written.
- If you have trouble getting the egg roll wrappers to stay sealed, there’s a super easy fix. Just dip your finger in a little water and then lightly moisten the corners or edges of the wrappers. Don’t overdo it – you don’t want soggy egg rolls. Just a little moisture will help the dough stick to itself, which will keep the filling nice and secure.
- We’ve baked our buffalo chicken egg rolls for a crispy, crunchy wrapper without the oil and mess of deep frying. You’re welcome to deep fry or pan fry your egg rolls instead, or you can air fry them at 375°F for 10 minutes, flipping the egg rolls over once approximately halfway through.
- Serve your egg rolls with ranch dressing or blue cheese dressing and a little more buffalo sauce. If you want to get really fancy, mix up a quick dip of softened cream cheese, shredded cheddar, and buffalo sauce. I love the way the cool and creamy dip balances out the crisp egg roll wrapper and the spicy buffalo sauce.
Game-Day-Ready Buffalo Chicken Recipes
- Buffalo Chicken Sliders
- Instant Pot Buffalo Chicken Dip
- Buffalo Chicken Tacos
- Slow Cooker Buffalo Chicken Dip
- Buffalo Chicken Mac and Cheese
- Crispy Air Fryer Chicken Wings in Buffalo Sauce
- Buffalo Chicken Thighs
Oven-Baked Buffalo Chicken Egg Rolls
For the Buffalo Chicken Egg Rolls
- 3 cups cooked, shredded chicken
- ½ cup finely chopped celery
- ¼ cup finely chopped green onion
- ½ cup buffalo sauce store-bought or make your own
- 12 egg roll wrappers
Serving Suggestions (All Optional)
- ranch dressing
- blue cheese dressing
- celery sticks
- carrot sticks
- Large baking sheet
- Parchment Paper
- Large bowl
- Large wooden spoon
- Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set baking sheet aside.
- Add shredded chicken, chopped celery, chopped green onion, and buffalo sauce to large mixing bowl. Stir until ingredients are fully incorporated.
- Spread egg roll wrappers out on flat work surface, with wrappers rotated to create diamond shape with one corner pointing up at top, rather than square shape with flat edge across top.
- Working with wrappers one by one, place ¼ cup buffalo chicken filling across center of egg roll wrapper.
- Fold bottom corner of egg roll wrapper up and in toward center to cover buffalo chicken filling. Fold left and right corners of egg roll wrapper up and in toward center to cover bottom corner. Note: for more secure egg roll, dampen fingers with water and lightly moisten each edge of egg roll wrapper before folding.
- Starting with bottom edge of egg roll, carefully roll egg roll tightly from bottom edge toward top corner. Note: for more secure egg roll, dampen fingers with water and lightly moisten top edges of egg roll wrapper before folding.
- Place rolled and sealed egg roll on baking sheet lined with parchment paper. Repeat process until all egg roll wrappers have been filled, rolled, and sealed.
- Place baking sheet in preheated oven. Bake egg rolls 15 to 20 minutes, or until egg rolls are golden brown and crispy, being careful not to burn wrappers.
- When egg rolls are baked to preferred doneness, carefully remove baking sheet from oven. Transfer egg rolls to serving tray or plates and serve hot with ranch or blue cheese dressing for dipping, celery sticks, and carrot sticks, if desired.
- Make-Ahead Option: Prepare egg rolls as written, right up until it’s time to bake them. Refrigerate them in an airtight container up to 24 hours. When ready to bake egg rolls, transfer them to a baking sheet lined with parchment paper and let the egg rolls come to room temperature before baking as instructed.
- For extra crispy, flaky egg rolls. lightly brush the egg rolls with neutral oil before baking.
- You can also pan fry or air fry the egg rolls instead of baking them. For the air fryer, brush the egg rolls lightly with oil. Air fry them at 375°F for 5-6 minutes, then flip them over and fry them another 2-3 minutes or until they’re crispy and golden.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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