These Buffalo Chicken Egg Rolls are stuffed with shredded chicken, carrots, onion, Greek yogurt, and a kick of Frank’s RedHot, all wrapped up in a crispy egg roll wrapper. Baked or air-fried instead of deep-fried, they’re a lighter twist on a crowd-pleasing classic with all the crunch and flavor, but fewer points.
At just 7 Points for 5 rolls, they’re perfect for a game day snack, appetizer, or easy weeknight dinner. While you’ll find plenty of buffalo egg roll recipes online, I’ve customized this one to keep it light without sacrificing taste. Serve them as an appetizer with one of our popular Weight Watchers dinner recipes!
Recipe Overview
- Serving Size: 5 egg Rolls
- Number of Servings: 2
- Time to Cook: 20 minutes
- 7 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Buffalo Chicken Egg Rolls
- 10 egg roll wrappers
- 1 ½ cups shredded cooked chicken breast (225 g)
- ¾ cup finely grated carrot (75 g)
- ½ cup finely chopped onion (75 g)
- ½ cup plain low-fat Greek yogurt (120 g)
- 3 tablespoons Frank’s Buffalo sauce (45 ml)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon oil (5 ml)
- 2 tablespoons water (30 ml)
Instructions for making Buffalo Chicken Egg Rolls
- Preheat your oven to 400°F (200°C). If you’re using an air fryer, preheat it to 380°F (195°C). While the oven heats up, prepare the filling.
- In a mixing bowl, whisk together the Buffalo sauce, Greek yogurt, salt, and pepper until smooth and fully combined.
- Once the sauce is well mixed, add the shredded chicken, grated carrot, and chopped onion. Stir everything together until the filling is evenly coated and well combined, making sure it’s moist but not too wet.
- Place a small bowl of water near your work surface and lay out the egg roll wrappers. Working one at a time, place the wrapper in a diamond shape in front of you. Add about 2 heaping tablespoons of filling (roughly 35–40 g) near the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly like a burrito. Use a little water to seal the final edge so it stays closed while baking.
- Line a baking sheet with parchment paper or lightly grease it. Place each egg roll seam-side down on the sheet, leaving a bit of space between each one. In a small bowl, mix the teaspoon of oil with the 2 tablespoons of water. Use a brush or your fingers to lightly coat each egg roll with this mixture — it helps prevent the wrappers from drying out and gives a golden finish. If you prefer, you can also mist with water and lightly spray with oil.
- For extra moisture during baking, place a separate oven-safe bowl with water on the bottom rack of the oven (not touching the egg rolls) — this keeps the environment humid and helps the wrappers stay crisp but not brittle. Bake for 18–20 minutes, flipping halfway through so they brown evenly on both sides. If you’re using an air fryer, cook in batches for 10–12 minutes, flipping once.
- Let them cool slightly before serving — the filling will be hot! These egg rolls are perfect on their own or served with extra yogurt or ranch-style dip on the side.
Tips and Tricks Section for Making Buffalo Chicken Egg Rolls
The only tricky part about this recipe is that egg rolls were originally designed to be deep-fried in oil. Here, we’re baking them. The risk? They can turn out overly dry or too crispy. So here are a few suggestions to keep in mind when it comes to baking:
- Make sure the filling is moist. If you’re using roasted chicken instead of boiled, add a bit more yogurt. This will help ensure the filling doesn’t dry out.
- If you’re baking them in the oven, place a medium bowl filled with water on the lower rack (separate from the tray with the egg rolls). This simple trick will keep the oven humid and help prevent the wrappers from drying out.
- Brush or spray them with a mix of water and oil before baking. You can alternate between misting with water and spraying with oil. The idea is to keep the wrapper, especially the edges, from drying out.
Related Recipes
Weight Watchers egg roll in a bowl
Buffalo Chicken Egg Rolls
A delicious, low-point recipe for crispy egg rolls.
Ingredients
- 10 egg roll wrappers
- 1 ½ cups shredded cooked chicken breast, 225 g
- ¾ cup finely grated carrot, 75 g
- ½ cup finely chopped onion, 75 g
- ½ cup plain low-fat Greek yogurt, 120 g
- 3 tablespoons Frank’s Buffalo sauce, 45 ml
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon oil, 5 ml
- 2 tablespoons water, 30 ml
Instructions
- Preheat your oven to 400°F (200°C). If you’re using an air fryer, preheat it to 380°F (195°C). While the oven heats up, prepare the filling.
- In a mixing bowl, whisk together the Buffalo sauce, Greek yogurt, salt, and pepper until smooth and fully combined.
- Once the sauce is well mixed, add the shredded chicken, grated carrot, and chopped onion. Stir everything together until the filling is evenly coated and well combined, making sure it’s moist but not too wet.
- Place a small bowl of water near your work surface and lay out the egg roll wrappers. Working one at a time, place the wrapper in a diamond shape in front of you. Add about 2 heaping tablespoons of filling (roughly 35–40 g) near the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly like a burrito. Use a little water to seal the final edge so it stays closed while baking.
- Line a baking sheet with parchment paper or lightly grease it. Place each egg roll seam-side down on the sheet, leaving a bit of space between each one. In a small bowl, mix the teaspoon of oil with the 2 tablespoons of water. Use a brush or your fingers to lightly coat each egg roll with this mixture — it helps prevent the wrappers from drying out and gives a golden finish. If you prefer, you can also mist with water and lightly spray with oil.
- For extra moisture during baking, place a separate oven-safe bowl with water on the bottom rack of the oven (not touching the egg rolls) — this keeps the environment humid and helps the wrappers stay crisp but not brittle. Bake for 18–20 minutes, flipping halfway through so they brown evenly on both sides. If you’re using an air fryer, cook in batches for 10–12 minutes, flipping once.
- Let them cool slightly before serving — the filling will be hot! These egg rolls are perfect on their own or served with extra yogurt or ranch-style dip on the side.
Notes
Just 7 WW Points for 5 Egg Rolls.
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