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A finished platter of Buffalo Chicken Egg Rolls, served with carrots and celery, and a small silver dish of ranch.
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5 from 2 votes

Buffalo Chicken Egg Rolls

Prep Time15 minutes
Cook Time10 minutes
Servings: 6 people
Author: Alex Snodgrass

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