Homemade Baked Buffalo Chicken Egg Rolls Recipe

These baked buffalo chicken egg rolls are a tasty appetizer filled with ground chicken, broccoli slaw, and hot sauce. The addition of melted butter rounds out the tangy buffalo sauce, while the slaw keeps the filling crunchy and light.

We’re all about the buffalo flavors here, and these egg rolls hit the spot. Crispy wrappers, bold spicy buffalo chicken, and veggies with a side of tangy blue cheese dressing makes this an appetizer that is packed with flavor. Unlike many versions made with cream cheese, this filling only uses chicken, slaw, and wing sauce. You can make it ahead up to two days or roll and freeze a batch, so serving is as easy as baking. I always make extra, since they taste great leftover, too.

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How to Make Baked Buffalo Chicken Egg Rolls

1. Make the filling. Brown the ground chicken in olive oil, then add the onion and garlic. Once the chicken is almost cooked through, add the slaw and cook until it wilts. Stir in the buffalo sauce and melted butter, then let the filling cool.
2. Roll. Lay an egg roll wrapper out like a diamond shape and add about 2 tablespoons of filling to the center. Fold the corner closest to you over the filling, fold in the sides, and roll it up tight. Brush the last corner with a little water and press to seal. Keep the finished egg rolls under a damp towel while you roll the rest so they don’t dry out. Don’t overfill the egg rolls as this can cause them to burst open while cooking.
3. Bake. Arrange them seam side down on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F for 12 to 15 minutes, until golden brown with a crispy exterior.

How to Make Buffalo Chicken Egg Rolls in an Air Fryer

Arrange the egg rolls in a single layer in the air fryer basket or tray, brush or spray them with oil, and cook at 400°F for about 10 minutes, turning halfway through. Air fryers vary, so check yours a couple of minutes early the first time you make them.

How to Fry Egg Rolls

Heat a thin layer of oil in a large skillet over medium-high heat. Add the egg rolls seam side down first so they stay sealed, then turn them until they’re golden and crispy on all sides. Drain on paper towels before serving. Frying gives you a crunchier wrapper than baking.

Make It Your Way

These egg rolls can be broken down into three parts: the base, filling and flavor.

• Wrapper: Egg roll wrappers, wonton wrappers for minis, or taco-size tortillas. or skip the wrappers and serve your egg rolls in a bowl.
• Filling: Ground chicken, ground turkey, ground pork, ground beef or shredded leftover chicken, with broccoli slaw, coleslaw mix, shredded cabbage, or carrots and celery. Crumbled extra-firm tofu makes a vegetarian version with any combination of veggies.
• Flavor: Change the sauce to BBQ sauce and add cheddar cheese to turn them into BBQ Chicken Egg Rolls, use soy sauce and ginger for a more traditional egg roll flavor. Add blue cheese crumbles, cheddar cheese, mozzarella or pepper jack cheese to the filling for a flavor twist.
• Finish: A drizzle of hot sauce or a sprinkle of dry ranch seasoning. Or serve with a side of blue cheese dressing or ranch dressing for dipping.

Even though these are usually served as appetizers, I sometimes pair them with a salad for an easy light dinner.

Serving Suggestions

Serve buffalo chicken egg rolls with a side of raw veggies, such as carrot sticks, celery sticks, and broccoli, with extra buffalo sauce and a dipping sauce.

How to Store Leftovers

These egg rolls are simple to store, freeze, and reheat; here’s how:

• Fridge: Cool cooked egg rolls completely, then store them in an airtight container for 3 to 4 days.
• Reheat: Bake at 350°F for 10 to 15 minutes, or until hot and crisp.
• Freeze baked: Freeze for up to 3 months in an airtight container. Reheat from frozen at 350°F for 20 to 25 minutes.
• Freeze unbaked: Freeze on a baking sheet until firm, then move to a freezer bag. Bake from frozen at 400°F for 17 to 20 minutes, until golden and crisp.