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Switching up Tuesday night with these crispy Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch. Shredded chicken, buffalo sauce, herbs, and a little cheddar cheese, all rolled up into egg roll wrappers and oven baked. These egg rolls come together in minutes, they’re crunchy on the outside, and spicy and cheesy inside. Serve with the most delicious creamy, salty cilantro lime ranch dressing, and additional buffalo sauce. Great for a fun weeknight dinner plus upcoming game nights too.

overhead photo of Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

I can’t tell you all how long I’ve been meaning to share this recipe with you guys. Are you ready for this? Since the very first day of writing that first blog post on HBH almost eight years ago. Yupp. This recipe is eight years in the making and it’s safe to say I am pretty excited to share it.

These rolls feel almost “retro” to me at this point, very 2012.

Alright, so let me back up. Way back in the day before we even started HBH, I was cooking solely for my family and making the recipes they loved most. Everyone’s favorite dish I made was a good ole’ oven baked buffalo style chicken. To this day, my family members request it whenever we’re all together at home. In an effort to switch things up…and not make the same dinner every single night of the week, I started to get creative and play with the recipes I knew how to make and that everyone loved.

The way I work in the kitchen is pretty simple, open the fridge, take inventory, then create a dish. And that’s pretty much how these rolls came to be. I had egg roll wrappers and chicken. So why not toss the chicken in hot sauce, add a little cheese, roll them up, and bake until golden brown? I didn’t really think much of it at all.

But guys, they were delicious.

Everyone loved them and I made them for most of 2012 on repeat. But then? Something happened and I just stopped making them.

process photo of Buffalo Chicken in mixing bowl

That is until about a month ago when I was brainstorming my end of summer recipes. It’s back to school time, football season, and that transitional time into early fall. It’s the time of year when I’m always thinking back to being a bit younger and the foods I loved that feel homey and comforting.

And then the egg rolls floated into my thoughts and I couldn’t believe I had forgotten all about them.

The funny thing is that these really aren’t anything “new”. My cousin Maggie informed me that a spot in Rocky River, Ohio has fried buffalo chicken egg rolls on their menu. After a google search, you’ll see plenty of recipes for them. But it’s ok! These are my buffalo chicken eggs and they’re darn good. Even lightened up a bit and oven baked.

Great for a game day, but equally great as a fun Tuesday night dinner.

So with that, let’s (finally) get into the details….

overhead photo of Baked Buffalo Chicken Egg Rolls after baking on baking sheet

These baked buffalo chicken egg rolls are easy, here’s the process.

I started with shredded cooked chicken. You can either roast, bake, or grill up some chicken breasts. You can also just use leftover chicken. Or simply grab a rotisserie chicken from the store. I happened to have made the rotisserie-style chicken recipe from the HBH Super Simple cookbook the night prior, so I just used that.

Toss the chicken with plain Greek yogurt and a good amount of buffalo sauce. I like to use greek yogurt to keep the rolls creamy, yet on the lighter side. Now toss in some fresh chives, dried herbs, and a handful of cheddar and blue cheese. You don’t need a lot of cheese for these, a little goes a long way!

Next, the wrappers. You need the larger size square egg roll wrappers, which can be found in most grocery stores these days.

Stuff the chicken mixture onto the wrapper and simply fold them up. Easy.

side angle photo of Baked Buffalo Chicken Egg Roll with Cilantro Lime Ranch

The next step is crucial…

Ok, crucial is a bit dramatic, but just go with me on this.

Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You taste the food, not the fried oil.

Here’s the key, you must rub each roll with olive oil before baking. This is the trick to getting the rolls crispy all around. Once the rolls are oiled, oven bake. Twenty or so minutes later you’ll have crispy, non-fried egg rolls. These would probably work really well air frying too!

overhead photo of Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

While the rolls are baking, make that ranch.

I wanted to switch up the ranch a bit, but yet still keep it somewhat classic and make it healthier. Enter the cilantro-lime ranch. It’s delicious, but it’s also not your average ranch.

I used fresh cilantro and plenty of lime in place of the usual herb mix. I also stirred in some garden chives for a little oniony kick. It’s the perfect creamy dip for each cheesy, crispy, crunchy egg roll.

Think spicy crispy rolls, creamy cooling dip. So. Good.

I know times are very odd right now, some schools are starting up, others are going virtual. The NFL season is in limbo (though last I heard, it’s still game on). But, that’s all the more reason to cook up a fun dinner…or snack/appetizer. But honestly, these are hearty enough to call dinner.

And regardless of school or no school, football or no football, these egg rolls are super easy to make and beyond good. And that’s what matters most!

Have fun with these and enjoy!

side photo of Baked Buffalo Chicken Egg Roll broken in half

Looking for other buffalo recipes? Here are a few ideas: 

Crispy Buffalo Ranch Chicken Salad with Goddess Dressing

Cheesy Buffalo Chicken French Bread

Fried Buffalo Goat Cheese Balls

Lastly, if you make these crispy baked buffalo chicken egg rolls with cilantro lime ranch be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 333 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Cilantro Ranch

US Customary – Metric

Instructions

  • 1. Preheat the oven to 425 degrees F. Lightly grease 2 baking sheets.
    2. In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt. Stir in the cheeses.
    3.  To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.
    4. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy. 
    5. Serve the egg rolls with fresh herbs and plenty of ranch for dipping.
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overhead horizontal photo of Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

This post was originally published on August 25, 2020
4.24 from 585 votes (522 ratings without comment)

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Comments

  1. 4 stars
    I made this today my family enjoyed them and I will definitely make again. The dip was okay I made it with the yogurt I might try next time with sour cream.

    Reply

    1. Hey Morgan,
      Sure, cauliflower would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  3. 5 stars
    Hey Tieghan,
    I loved these egg rolls at a dozen of them in about 2 days. Actually, I never even got around to making the Cllantro lime Ranch.ate with Buffalo sauce and Salsa as well . While the flavors were 100 percent spot on my rolling. the won ton wrappers was a different story. They didn’t look as pretty as yours not even close. I’ve got a lot more filling left so I’ll practice When I baked them at 400 for 10 mins they turned out a tad dark and crispy. Would you recommend I turn down the temp or just reduce the cooking time by a minute or two??. On another note, I was having a conversation about the recipes I make. Someone asked if I would share what I make. I told her about 90% of what I makes comes from your blog or cookbooks. I’m so happy to tell them about you and share your blog when anyone asks. Any chance I get I love to sing your praises.

    Reply

    1. Hey Mike,
      Thanks for your super kind message and giving the recipes a try. Next time I would just take them out of the oven when they are golden brown. Please let me know if you have any other questions! xTieghan

      Reply

  4. 5 stars
    Amazing! My husband ate 6 of them…I made 8 in total (4 without blue cheese as he’s not a huge fan of any cheese) and he loved them so much he stole 2 of mine with blue cheese. We air fried them for 10 min on 350, flipping them over at minute 5. Yum! Thanks for his new favorite meal!

    Reply

  5. Made this tonight for a light-ish dinner. Husband loved them! The filling is delish, the baked egg-roll wrappers crisped up nicely in the oven. I think I used a little too much oil on the outside, they were a little greasy, but next time I’ll pay closer attention to that. The sauce was bright and a perfect foil for the Buffalo Chicken. Thanks Tieghan! Another hit!

    Reply

  7. 5 stars
    Delicious and crispy! Going to make a double batch next time as I think these will freeze well; perfect to toss in the oven for a quick work from home lunch. I did not heed the direction of 2 tbsp filling per egg roll so I had some oozing. Would recommend not over-stuffing and also rolling as tightly as you can.

    Reply

  8. 5 stars
    I made these last night and used wonton wrappers instead of egg roll wrappers based on a review I read (said egg roll wrapper can get soggy). Otherwise followed the recipe exactly. Worked great! The wontons came out perfectly crisp. I’m not usually a huge buffalo chicken fan but this recipe is above average. Dipped them in plain ranch and also cilantro lime crema- delicious. My husband and I are excited to try other versions of this recipe like bbq chicken/bacon ?

    Reply

  9. These are delicious. Do you have more ideas for fillings for these egg rolls? The whole fam loved it and although they weren’t as pretty as yours, they were sure fun to make and eat!

    Reply

    1. Hey Julia,
      Sure you could really switch up the filling to whatever you wanted! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Nancy,
      So sorry but I do not own an air fryer so I am not quite sure what the results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  11. Could I make these ahead and freeze them? I’ll be going on a houseboat for a week and these would be a great appetizer; however, I don’t want to do too much work preparing them on the boat.

    Reply

    1. Hey Britney,
      Yes that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  13. These lil’ beauties will make my friends happy!
    I’m really likin’ that cilantro ranch dip.
    I’m going to pop these in my air-fryer, food always comes out nice and crispy for me.
    Thanks for my ‘soon-to-be weekend’ eats idea!
    Have a nice day Tieghan! ?

    Reply

  14. These look delicious. I am not a blue cheese fan. Is there a different cheese you recommend S a substitute? I’ve never bought egg roll wraps – where in the grocery store are they usually found? Thanks!

    Reply

  15. Hey! I can’t find egg roll wrappers at the store near me. Will tortillas work as a wrapper? Excited to try these.

    Reply