Buffalo Chicken Egg Rolls

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These Buffalo Chicken Egg Rolls are perfect for a game day appetizer! They combine all the classic buffalo chicken flavors with a fun twist.

The finished product of Buffalo Chicken Egg Rolls, served on a plate with carrots and celery and a small dish of ranch for dipping.

In my opinion, buffalo chicken anything is a good idea. The 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.

A finished platter of Buffalo Chicken Egg Rolls, served with carrots and celery, and a small silver dish of ranch.

One of my favorite things about these Buffalo Chicken Egg Rolls is how absolutely delicious they are paired with SideDish Classic Ranch for dipping! It is truly a match made in heaven. If you want to snag some SideDish Classic Ranch, you can shop here and use code ALEX10 for 10% off your first order!

Ingredients:

Extra Virgin Olive Oil
Red Onion
Shredded Cabbage
Chicken I shred a rotisserie chicken
Buffalo Sauce
Egg Roll Wrappers
SideDish Classic Ranch optional

Step-by-step:

step one: preheat the oven

Preheat oven to 400℉.

step two: cook the onion and cabbage

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.

step three: add the chicken and the sauce

Add the chicken and buffalo sauce. Stir to combine and cook until is heated through, about 3-4 more minutes.

The onion, cabbage, chicken, and sauce needed for Buffalo Chicken Egg Rolls, being cooked in a white pan with a wooden spoon.

step four: assemble the egg rolls

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.

An egg roll wrapper, laid on a wooden cutting board, with the Buffalo Chicken Egg Roll mixture inside. It is in the process of being rolled.

step five: bake the egg rolls

Brush the tops of each of the rolls with avocado oil. Bake in the preheated oven for 12 minutes, then flip and bake for another 6 minutes for even, crispy browning on both sides.

A sheet pan of twelve Buffalo Chicken Egg Rolls being brushed with avocado oil.

step six: serve and enjoy!

Serve with celery, carrots, and SideDish Classic Ranch.

A white and blue plate containing three finished Buffalo Chicken Egg Rolls, a few sticks of celery and carrots, and some ranch drizzled on top.

RECIPE FAQS:

Do you use a specific buffalo sauce?

Yes! I love New Primal’s buffalo sauce for these egg rolls.

Do I have to use rotisserie chicken?

Nope! If you have some cooked chicken already in your fridge, go ahead and shred that to use! I like using a rotisserie chicken because it’s super simple.

how do you serve these?

These make a great snack or appetizer, and I love to serve them with carrot and celery sticks and a generous serving of SideDish Classic Ranch! Yum!

I can’t wait to hear what you think of these Buffalo Chicken Egg Rolls! Let me know what you think after you try them!

For more buffalo chicken-inspired recipes, try these!

Buffalo-Style Chicken Milanese

Buffalo Pecan Pimento Cheese

Buffalo Potato Salad

Buffalo Chicken Burgers with Gorgonzola Slaw

5 from 2 votes

Prep: 15

Cook: 10

Servings: people

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Ingredients

▢ 2 tablespoons extra virgin olive oil
▢ 1/2 cup thinly sliced red onion
▢ 4 cups shredded cabbage
▢ 2 cups cooked, shredded chicken,
▢ 1/2 cup buffalo sauce
▢ 12 egg roll wrappers
▢ SideDish Classic Ranch, for serving

Instructions

Preheat the oven to 400℉.
Heat the oil in a large skillet set over medium heat. Add the red onions 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, 3 to 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 for 12 minutes, then flip and bake for another 6 minutes for even, crispy browning on both sides.
Serve with celery, carrots, and SideDish Classic Ranch.

Nutrition

Calories: 212kcal, Carbohydrates: 19g, Protein: 15g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 37mg, Sodium: 806mg, Potassium: 227mg, Fiber: 2g, Sugar: 2g, Vitamin A: 69IU, Vitamin C: 18mg, Calcium: 40mg, Iron: 2mg

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