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Buffalo Chicken Eggrolls

Buffalo Chicken Egg Rolls
Serves: 6 people
5 from 1 vote
Prep Time15 mins
Cook Time10 mins


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.