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Buffalo Chicken Rolls

Updated: Feb 10


Honestly, I love anything buffalo chicken. Sandwich, wrap, slider, dip, pizza, even... egg rolls? Maybe it's the midwesterner in me, but I am of the mindset that you can make anything buffalo chicken. These were inspired by the bar I used to work at back in Chicago (loooong time ago!) and their buffalo chicken rolls were one of the most popular appetizers on the menu. I lightened them up a bit by baking them instead of deep frying, but also because I think deep frying is so messy and stinks up the whole house for days.


These are perfect for when you have friends over to watch a football game or just need a fun finger food for any get together. You make them ahead of time then you just throw them in the oven when you're ready to eat. You can even fully cook them before the party then reheat them quickly when your guests arrive.


Save yourself time and extra cooking by buying pre-cooked chicken at your grocery store. I like the Perdue that you find by the ham and bacon or if you have a Trader Joe's near you, their grilled chicken that's near the fresh pasta and meat section is great too.


I did lots of trial and error with these and I found that the double layer of egg roll wrappers is necessary to keep everything from oozing out. The wrappers tend to dry out very quickly and therefore crack. With the type of filling this is, it will pour out like lava, so the double wrapper prevents this.


They are spicy, tangy, gooey, crunchy, and creamy. I mean, they're buffalo chicken so what's not the love? They're easier to make than you'd expect and because they are oven-baked, they are not at all messy and don't require an industrial team to clean up afterwards.


Make these for your next football party or just because. I know you and your friends will absolutely love them. But make sure to grab yourself a helping quickly because they will disappear off that serving platter in no time!


How to roll your filling



Buffalo Chicken Rolls
Makes 6 egg rolls (12 pieces)
Prep time: 20 minutes | Cook time: 10-12 minutes

Click the file below to download and print the recipe

Buffalo Chicken Rolls
.pdf
Download PDF • 130KB

I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.


Ingredients:

  • 1.5 C. finely chopped chicken (fully cooked)*

  • 2 TB + 1 tsp. prepared buffalo wing sauce (this is different than buffalo hot sauce), such as Frank's Red Hot Buffalo Wing Sauce

  • 2 oz. crumbled bleu cheese (or gorgonzola)

  • 1 TB shredded cheddar cheese

  • 1.5 oz. cream cheese, softened to room temperature

  • 12 egg roll wrappers**

  • Cooking spray such as Pam

Directions:

  1. In a bowl, mix together the chopped chicken, buffalo sauce, bleu cheese, cheddar cheese, and cream cheese until everything is evenly combined. Fill a small bowl or cup with water for the next step.

  2. Place one egg roll wrapper down on a clean, flat surface and with the tips of your fingers, dab water all over the wrapper. Do the same with a second egg roll wrapper, then place one wrapper on top of the other with the sides with the water touching each other. This helps them adhere to each other and not shift when you roll them up.

  3. Put the egg roll wrapper in front of you so it is the shape of a diamond (instead of a square). Spoon about 2 tablespoons of the chicken filling across the middle of the egg roll wrapper from corner to corner (left to right) (see photo above).

  4. To wrap the egg roll, take the corner closest to you and fold it up over the filling. Next, tuck in the left and right corners, then finally, finish rolling up to the corner at the top. Dab the corner of the roll with a little water then gently press them together so they stick.

  5. Spray the seam side with some cooking spray then place it seam-side down onto a foil or parchment-lined baking sheet. Spray the top and sides with cooking spray once it's on the baking sheet.

  6. Repeat steps 2-5 with the remaining wrappers and filling.

  7. Place the rolled egg rolls in the freezer for 15-30 minutes then bake at 450° for 10-12 minutes, turning the egg rolls after 6 minutes. Do not freeze longer than 30 minutes (see notes below).

  8. Allow to cool for a few minutes after removing from the oven, then cut the rolls in half on a diagonal using a serrated knife.

  9. Serve with ranch and bleu cheese dressing for dipping.


*Recipe notes + Variations*


*Save yourself time and mess by using pre-cooked chicken. I like to use Perdue Short Cuts which are usually near the ham, bacon, and packaged deli meat at the grocery store. Or I also use Trader Joe's grilled chicken which is usually near the fresh ravioli, charcuterie meat, and other packaged meat. If you don't have these, feel free to bake or grill your own chicken breasts. The pre-cooked stuff is what helps make these such an easy appetizer/snack though.


**You should be able to find egg roll wrappers at any major grocery store. They are usually in the produce area near the herbs and refrigerated salad dressing. Most stores carry the Nasoya brand.


Don't skip out on using 2 wrappers per roll. I tried several times using just one and every single time the filling oozed out. The step with the water on both sides before stacking them is necessary so they stick together and don't shift when you roll them up. Don't skip this either.


Also don't skip the freezing stage. Use this time to clean up your work station before baking. If you want to cook these later in the day, put them in the refrigerator until 20 minutes before you're ready to bake, then put them in the freezer.




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