Baked buffalo chicken egg rolls are a healthier alternative to fried egg rolls. They are filled with ground chicken and vegetables combined with hot sauce then baked to golden brown and crispy perfection.
Not only are egg rolls a tasty appetizer, and they also taste great for lunch or dinner served with a zesty baby arugula salad on the side.
Why This Recipe Works
- Homemade egg rolls are so good, and easy to make with simple ingredients.
- Unlike most buffalo chicken egg rolls made with cream cheese, these are dairy-free.
- Baking instead of frying egg rolls is a healthier way to enjoy them!
Here is What You Will Need to Make Buffalo Chicken Egg Rolls
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This is an overview of the ingredients and steps to make this recipe. Scroll down to see a printable recipe card with exact measurements and complete cooking instructions.
Ingredient List
- olive oil
- ground chicken breast
- broccoli slaw mix
- hot sauce such as Frank's
- onion
- garlic
- unsalted butter
- egg roll wrappers
- cooking spray (optional)
Equipment
Here is How to Make 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. Cook the Chicken
Heat olive oil in a skillet over medium high heat, once it's hot add the chicken and cook until it begins to turn brown and stir in the onions and garlic.
Step 2. Add the veggies
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. Add the Sauce
Stir the butter/hot sauce mixture and add it to the skillet with the chicken and vegetables. Turn the heat off.
Step 4. Add the Filling
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. Fold Over the Filling
Pull the top corner of the egg roll wrap over the filling.
Step 6. Fold in the Sides
Fold in the side edges of the egg roll wrapper while tightening the egg roll and rolling toward the bottom corner.
Step 7. Roll It Up
Continue rolling until you get to the end. Press the edges together to seal them.
Step 8. Bake
Arrange the egg rolls on a parchment-lined baking sheet brush them with olive oil, and bake.
Note: To make rolling easier, let the filling cool off to room temperature before stuffing and rolling the egg rolls.
Ingredient Notes & Substitutions
Ground chicken cooks quickly and is perfect in these egg rolls. It can be substituted with leftover chicken, rotisserie chicken or shredded chicken.
Broccoli slaw adds a nice crunchy texture to this buffalo chicken egg roll recipe. It can be replaced with a cabbage slaw mix or shredded cabbage.
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 mixes with the hot sauce and can be replaced with an equal amount of olive or avocado oil.
Fresh garlic can be replaced with ½ teaspoon of garlic powder.
Onions. All-purpose, sweet or green onions are the best onions to use in this recipe. Fresh onions can be replaced with ½ teaspoon of onion powder.
Egg Roll Wrappers can be substituted with wonton wrappers for mini egg rolls, and you can also use spring roll wrappers which are a little bit thinner.
If you like egg rolls, try these chicken cheesesteak egg rolls.
Make Ahead Instructions
Save some time, and make buffalo chicken egg rolls ahead of time. Cook the filling up to two days ahead of time and store it in the refrigerator until it's time to roll the egg rolls.
Serving Suggestions
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.
Tips
- Cover the rolled egg rolls with a damp towel until it's time to bake them to keep them from drying out.
- Make extra and keep them in the freezer for a quick appetizer or meal.
Storing Leftovers
Refrigerate leftover egg rolls for 3 to 4 days.
Freeze leftover egg rolls once they have cooled off by placing them into a single layer in a bag or freezer-safe container for up to three months.
Defrost them in the refrigerator overnight.
Reheat leftover egg rolls in a preheated 375-degree f oven until heated through (15 to 20 minutes).
Baked Buffalo Chicken Egg Rolls Recipe Variations
Vegetarian Egg Rolls. Replace the meat 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 ½ cups each of shredded carrots and chopped celery.
Tortilla Egg Rolls. Replace the egg roll wrappers with taco-sized tortillas.
Gluten-Free Buffalo Chicken Egg Rolls. Replace the egg roll wrappers with gluten-free spring roll wraps or gluten-free tortillas.
Egg Roll Bowls. Instead of rolling the egg rolls, serve them in a bowl without the egg roll skins.
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Can I make Baked Buffalo Chicken Egg Rolls in an Air Fryer?
Yes, you can. Follow the instructions in the recipe card. Preheat the air fryer to 400 degrees. Air fry egg rolls until golden (8 to 10 minutes) turning them halfway through.
Try These Buffalo Chicken Recipes
If you like this recipe, please comment and rate it below!
Buffalo Chicken Egg Rolls
Baked buffalo chicken egg rolls are filled with vegetables and lean ground chicken covered in hot sauce then baked to crispy perfection.
Ingredients
- 1 pound ground chicken
- 12 ounce package of broccoli slaw
- 1 ½ tablespoons unsalted butter
- 6 tablespoons red hot sauce such as Franks
- 2 tablespoons diced onions
- 1 clove of garlic, minced
- 1 package 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
Instructions
- 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 ¾ 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.
Notes
Tips
To make rolling easier, let the filling cool off before rolling the egg rolls.
Cover the rolled egg rolls with a damp towel until it's time to bake them to keep them from drying out.
Store leftover egg rolls in the refrigerator for 3 to 4 days and up to three months in the freezer.
Variations
Add shredded cheddar cheese or blue cheese crumbles to the filling.
Make them vegetarian and replace the chicken with tofu crumbles.
Use tortillas instead of egg roll wraps to make these.
Nutrition Information:
Yield: 12 Serving Size: 1 egg rollAmount Per Serving: Calories: 137Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 91mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 10g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Ben says
I love this American twist on an Asian classic. I have to make some of these. They look like an excellent game day food.
Eva says
Oh what a lovely idea to serve meat! I see those as a great appetizer before a veggie-loaded main dish!
Denise says
What an amazing idea! I bet they are delicious and addicting. My family is going to love them.
Jamie says
This was such a hit with my family tonight! I love the idea of baking buffalo chicken into egg rolls. The skin was perfectly crispy and delicious!
Lizzy says
What a fun recipe! And such a unique filling idea for egg rolls
Heather says
I love making egg roll in a bowl, but I can't wait to take it one step further. And anything with hot sauce I'm on board for!
Charity says
I'm obsessed with the buffalo chicken egg rolls at our local pub. But they are deep fried and not so good for me and the hubby. Excited to try this baked version. Thanks!
Nicole says
These look and sound incredible! I love the combination of buffalo chicken and blue cheese so much, so I know I would love these. I've pinned and bookmarked this for future use!!
Soohie says
Wow, love this so so much. Thanks for the recipe.
SHANIKA says
I've never tried Buffalo Chicken Egg rolls, but these look great! I love how easy they are to make! The perfect weeknight meal for sure!
JO says
That filling for the roll looks so hearty, I could eat that alone as a meal :D. Oh but rolls would be such a treat as well. I'm loving this dish as a whole, the filling, the roll, that sause..YUM all the way!
ChihYu says
So fun and delicious! Love the crispy shell and the hearty filling!
Erin says
Love this flavor/cuisine fusion idea! Going to definitely start making more egg rolls now!
Stacey Crawford says
I'm such a fan of buffalo sauce, so I very excited to try these! Such a creative idea!
Donny says
Love this! I didn't know you could bake them. That makes them so much easier.