Buffalo chicken egg rolls didn’t ask to be the MVP, but here we are. They’re crunchy, spicy, cheesy, and just messy enough to keep things interesting. Perfect for game days, lazy dinners, or when you need something that’s more exciting than chips and dip. They also vanish fast—so don’t blink if you actually want one. If you’re still sleeping on buffalo chicken egg rolls, it’s time to wake up hungry.
Get The Recipe Here: Buffalo Chicken Egg Rolls
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), and 2 tablespoons water (30 ml).
Preheat the Oven or Air Fryer
Preheat your oven to 400°F (200°C), or your air fryer to 380°F (195°C). While preheating, begin prepping the filling.
Make the Buffalo Sauce Base
In a mixing bowl, whisk together Buffalo sauce, Greek yogurt, salt, and pepper until smooth.
Add Chicken and Veggies
Stir in shredded chicken, grated carrot, and chopped onion until everything is evenly coated and moist but not too wet.
Assemble the Egg Rolls
Place a wrapper in a diamond shape. Add 2 heaping tablespoons of filling near the center. Fold the bottom corner up, fold in the sides, and roll tightly. Seal the edge with water.
Bake and Serve
Arrange egg rolls seam-side down on a lined or greased baking sheet. Lightly coat each roll with a mix of oil and water (or mist with water and spray with oil). For oven baking, place a bowl of water on the bottom rack to maintain humidity and bake at 400°F for 18–20 minutes, flipping halfway through. For air frying, cook in batches at 380°F for 10–12 minutes, flipping once. Let them cool slightly before serving with Greek yogurt or ranch-style dip.
Substitutions and Variations
You can easily adjust these egg rolls based on what you have on hand or your flavor preferences. Swap the shredded chicken for cooked ground chicken, turkey, or even leftover rotisserie chicken. If you want to tone down the heat, mix the buffalo sauce with a little ranch or cream cheese to mellow it out. For extra texture, toss in some finely chopped celery, carrots, or even shredded cabbage. Want a cheesier option? Add shredded mozzarella, Monterey Jack, or pepper jack cheese to the filling before rolling. And if you’re avoiding traditional egg roll wrappers, try using rice paper for a gluten-free alternative or bake them instead of frying for a lighter version.
Tips and Tricks
Since these egg rolls are baked, not fried, it’s easy for them to end up dry—so moisture is key. If your chicken is roasted or a bit dry, mix in extra yogurt to help keep the filling tender. To prevent the wrappers from becoming brittle in the oven, place a bowl of water on the lower rack to create steam while they bake. Also, be sure to brush or mist the egg rolls with a mix of water and oil before baking—this helps keep the edges pliable and promotes a golden finish. Alternating between water and oil misting works best for texture and color.
Get The Recipe Here: Buffalo Chicken Egg Rolls
