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Buffalo Chicken Egg Rolls

Buffalo chicken anything is always a good idea. These Buffalo Chicken Egg Rolls are one of those random recipes that came about thanks to the COVID-19 “Stay at home” orders. I had some egg roll wrappers in my freezer, leftover roast chicken, cabbage, and…. buffalo sauce, duh! So one day for lunch I combined all of the ingredients to make these simple, yet super fun, egg rolls. 

The Buffalo Chicken Egg Rolls aren’t anything fancy or ultra-creative– but they are fun and easy! 🙂

For more buffalo chicken-inspired recipes, try my Buffalo-Style Chicken Milanese, Buffalo Pecan Pimento Cheese or Buffalo Potato Salad!

Buffalo Chicken Egg Rolls
5 from 2 votes

Buffalo Chicken Eggrolls

Prep: 15 minutes
Cook: 10 minutes
Servings: 6 people


For the Buffalo Chicken Mixture

  • 2 tbsp extra virgin olive oil
  • 1/2 cup red onion, thinly sliced
  • 4 cups shredded cabbage
  • 2 cups cooked, shredded chicken I use rotisserie chicken
  • 1/2 cup buffalo sauce I use New Primal
  • 12 egg roll wrappers
  • Buffalo Ranch Dressing For Serving


For the Buffalo Chicken Filling

  • Preheat oven to 400 degrees.
  • Heat oil in a large skillet over medium heat. Add the red onion and shredded cabbage. Cook, stirring occasionally, until onions begin to brown, about 2 minutes. Add the chicken and buffalo sauce. Stir to combine and cook until is heated through, about 3-4 more minutes.
  • Place one egg roll wrap on a cutting board and add 2 tablespoons of the filling diagonally on wrap. Fold bottom corner over filling; roll snugly half-way to cover filling. Then, fold in both sides snugly against filling; moisten edges of last flap. Finally, roll wrap up and seal top corner. Lay seam side down on a parchment paper lined baking sheet and continue until all are complete.
  • Brush the tops of each of the rolls with avocado oil.
  • Bake in the preheated oven for 10-12 minutes, or until the egg rolls are golden brown and crispy.
  • Serve with Buffalo Ranch Dressing.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 6 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. Did you end up using the air fyer? I want to try mine in the air fryer but don’t know what temperature or time.

  2. 5 stars
    These are delicious!! Crowd pleaser! I used am mild buffalo sauce, since I didn’t want them to spicy. Also, added a bit more oil before baking to make sure they crisped up. Reheated leftovers the next day and were just as good!

  3. First of all, thanks for this recipe. Im now addicted. Do you know if you could freeze these and how long they would keep for in the freezer by any chance?

  4. Do you have a recommendation for prepping these day before? Completing the whole recipe and then freezing and then popping in the oven day of?

  5. 5 stars
    I love this recipe and have made it several times now! Fast, easy, and tastes like an app you would get at a restaurant. Tastes fine to sub ingredients a bit. I’ve added bell pepper and extra carrots before. Egg rolls usually freeze okay, so I’m trying it out for tonight’s double batch!

  6. These tasted great but mine did not get golden and crispy like that. I even cooked them for 4 extra minutes and the filling was bubbling. Should I have put them under the broiler?

    1. When something is giving me a hard time crisping up, I always opt to use the broiler for a minute or 2 at the end. Not sure why yours didn’t want to crisp up, but yet try the broiler next time!

  7. Do you use spring roll wraps? Or help me out…..what is a brand you like?
    Thank for in advance,
    Tani Brentano
    St. Paul OR