Baked buffalo chicken egg rolls are a twist to traditional fried egg rolls. They’re filled with ground chicken tossed in hot sauce, and vegetables, then baked until golden brown and crispy.
Baked buffalo chicken egg rolls are the ultimate fusion of flavors and textures, each bite will leave you wanting another bite. They are a tasty appetizer or main course option to serve at your next gathering or family dinner.
Why you will love buffalo chicken egg rolls
- Delicious and healthy! Lean ground chicken, cripsy veggies and hot sauce is the perfect combination of flavors and textures.
- They are baked, not fried and a healthier alternative to traditional egg rolls.
- Easy to make ahead of time. These tasty appetizers can be made ahead and cooked just before serving.
What you will need to make buffalo chicken egg rolls
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How to make baked buffalo chicken egg rolls
Prepare: Chop the garlic and onions. Melt the butter, measure the hot sauce, and mix it with the melted butter. Line a cookie sheet with parchment paper and preheat the oven to 400 degrees f.
STEP 1: Heat olive oil in a skillet over medium high heat. Once it’s hot add the ground chicken and cook until it begins to turn brown. Stir in the onions and garlic; cook a few minutes longer.
STEP 2: Once the chicken is almost cooked through, reduce the heat to medium heat and add the vegetables; cook for a few minutes until the vegetables begin to soften.
STEP 3: Stir the butter/hot sauce mixture and add it to the skillet with the chicken and vegetables. Turn the heat off.
STEP 4: Lay the egg roll wrapper out in a diamond shape and place about 2 tablespoons of the chicken mixture in the center of the wrapper.
STEP 5: Pull the top corner of the egg roll wrap over the filling.
STEP 5: Fold in the side edges of the egg roll wrapper while tightening the egg roll and rolling toward the bottom corner.
STEP 7: Continue rolling until you get to the end. Press the edges together to seal them.
STEP 8: Arrange the egg rolls on a parchment-lined baking sheet, brush them with olive oil, and bake.
Ingredient notes and substitutions
Ground chicken – If you are making these from scratch, ground chicken is the best choice, it cooks quickly and is perfect in egg rolls. If you have leftover chicken, shredded chicken, or rotisserie chicken, you can use that too. Add the cooked chicken to the skillet with the veggies while they are cooking.
Broccoli slaw – Most egg rolls have crispy cabbage in them, but I like the crunchy texture of broccoli slaw in this recipe. If it’s not available or you prefer cabbage in your baked egg rolls, you can use shredded cabbage or coleslaw mix.
Hot sauce – Frank’s is our hot sauce of choice when we make buffalo chicken. It can be replaced with your favorite hot sauce.
Unsalted butter– Butter cuts down on the heat of the hot sauce and adds a velvety texture to the sauce. It can be replaced with an equal amount of olive oil or avocado oil. I do not recommend salted butter as the hot sauce is salty.
Fresh garlic– If fresh garlic isn’t available, substitute a quarter teaspoon of garlic per clove.
Onions– All-purpose, sweet, or green onions are the best in this recipe. Fresh onions can be replaced with 1/2 teaspoon of onion powder.
Egg Roll Wrappers – If you prefer smaller egg rolls, the egg roll wrappers can be substituted with wonton wrappers.
If you like egg rolls, try these chicken cheesesteak egg rolls.
How to make buffalo chicken egg rolls ahead of time
Save some time, and make buffalo chicken egg rolls ahead of time. Cook the filling up to two days ahead and store it in the refrigerator until it’s time to roll the egg rolls.
What to serve with homemade egg rolls
Serve these baked egg rolls with a side of raw veggies, such as carrot sticks, celery sticks, and broccoli, with extra buffalo sauce, homemade blue cheese dressing, or ranch dressing as a dipping sauce.
Make it a full meal and serve buffalo chicken egg rolls with a chopped salad.
How to store leftovers
To store leftover buffalo chicken egg rolls in the refrigerator, first allow them to cool to room temperature.
Then, place the egg rolls in an airtight container. Make sure to label the container with the date so that you can keep track of when they were made. The egg rolls can be stored in the refrigerator for up to 4 days.
To reheat leftover egg rolls, preheat the oven to 350 degrees Fahrenheit and bake for 10-15 minutes, until heated through and crispy. You can also reheat them in the microwave for 30 seconds to 1 minute, but this may result in a softer texture. Enjoy the leftover egg rolls as a delicious snack or a quick and easy meal option.
Alternatively, leftover egg rolls can be frozen for up to three months. Frozen egg rolls can be reheated in a 350 degree oven for 20 to 25 minutes.
Shortcut Dinners Guide!
Vegetarian Egg Rolls – Replace ground chicken with a block of crumbled extra firm drained tofu. Saute tofu crumbles in a skillet with the vegetables, add the sauce and roll them up.
Add Cheese – Top the stuffing with blue cheese crumbles, mozzarella cheese, or cheddar cheese before rolling the egg rolls up.
Celery and Carrot Filling – Instead of using broccoli slaw, 1 1/2 cups each of shredded carrots and chopped celery.
Tortilla Egg Rolls – Replace the egg roll wrappers with taco-sized tortillas.
Egg Roll Bowls- For a low-carb version, instead of rolling the egg rolls, serve them in a bowl without the egg roll skins.
- Cover the filled egg rolls with a damp towel while you are rolling the others to keep them from drying out.
- Make sure the filling is cool enough to handle before filling and rolling the egg rolls.
- Don’t overfill the egg rolls as this can cause them to burst open while cooking.
Yes, you can make air fryer egg rolls. Follow the instructions in the recipe card to assemble the egg rolls. Preheat the air fryer to 400 degrees. Arrange the egg rolls in a single layer in an air fryer basket and air fry egg rolls until golden (8 to 10 minutes) turning them halfway through.
Yes, they are as long as you don’t add any cheese to the filling. But the recipe as written is a dairy-free recipe, unlike some buffalo chicken egg rolls which contain cream cheese.
Try these buffalo chicken recipes
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Click on serving size to scale this recipe
- 1 pound ground chicken
- 12 ounce package of broccoli slaw
- 1 1/2 tablespoons unsalted butter
- 6 tablespoons hot sauce such as Frank's
- 2 tablespoons diced onions
- 1 clove garlic minced
- 12 egg roll wrappers you may not need the entire package
- 1 tablespoon olive oil
- 1 teaspoon olive oil or cooking spray to coat egg rolls before baking
- Prepare: chop the garlic and onions. Melt the butter, measure the hot sauce and mix it with the melted butter. Line a baking sheet with parchment paper, preheat the oven to 400 degrees.
- Heat a skillet with 1 tablespoon olive over medium-high heat. Once the pan is hot, add the chicken, and cook until it begins to turn brown, then add garlic and the diced onions.
- Once the chicken is about 3/4 cooked through, reduce the heat to medium, and add the broccoli slaw. Continue to cook for about 5 minutes more until chicken is cooked through and vegetables have wilted.
- Give the hot sauce, butter mixture a quick stir and add it to the chicken and vegetables in the skillet.
- Fill the egg rolls by laying a wrapper out flat and fill each one with 2 tablespoons of the chicken mixture and roll them up.
- Arrange the uncooked egg rolls on the baking sheet and lightly brush each egg roll with olive oil and bake at 400 for about 12 to 15 minutes or until they become golden and crispy.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used