Description
These buffalo chicken egg rolls feature a satisfying crunch of golden, crispy wrappers filled with gooey, cheesy, and spicy buffalo chicken. They are perfect for a fun family meal, party appetizer, or a crowd-pleasing weeknight twist.
Ingredients
Scale
- 450 g (1 lb) cooked chicken, shredded
- 1 large yellow onion (approx. 200 g / 7 oz), thinly sliced
- 30 ml (2 tablespoons) vegetable oil, divided
- 120 ml (0.5 cup) alcohol-free buffalo sauce, plus extra for drizzling
- 170 g (6 oz) microbial rennet smoked gouda cheese, shredded (sharp cheddar works well too)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- Pinch of salt
- 12–14 egg roll wrappers (vegetable-based and animal fat-free)
- 1 large egg, whisked with 15 ml (1 tablespoon) water for egg wash
- 15 g (0.25 cup) fresh chives, finely chopped, for garnish
Instructions
- Caramelize the Onion: Heat 15 ml (1 tablespoon) of vegetable oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply caramelized, soft, and sweet (20-25 minutes). Set aside to cool slightly.
- Prepare the Buffalo Chicken Filling: In a large bowl, combine the shredded cooked chicken with 120 ml (0.5 cup) of alcohol-free buffalo sauce, garlic powder, onion powder, and black pepper. Mix well to ensure the chicken is evenly coated.
- Assemble the Egg Rolls: Lay an egg roll wrapper with one corner pointing towards you. Spoon about 2-3 tablespoons of the buffalo chicken mixture onto the lower third. Top with about 1 tablespoon of shredded smoked gouda, then about 1 teaspoon of the cooled caramelized onions. Fold the bottom corner over the filling, tuck in the left and right corners, then roll tightly upwards, sealing the top corner with egg wash (15-20 minutes).
- Prepare for Baking: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Arrange the assembled egg rolls seam-side down. Lightly brush the tops and sides of the egg rolls with the remaining 15 ml (1 tablespoon) of vegetable oil.
- Bake the Egg Rolls: Bake for 15-20 minutes, flipping them halfway through, or until golden brown and crispy. The cheese inside should be melted and gooey.
- Serve and Garnish: Transfer the baked egg rolls to a serving platter. Cut a few in half diagonally. Drizzle generously with additional alcohol-free buffalo sauce and scatter fresh chives over the top.
Notes
To save time, use pre-cooked, pre-shredded chicken or prepare the buffalo chicken filling a day ahead. For dried wrappers, lightly dampen them with a clean, barely wet cloth to make them more pliable. These egg rolls are great for meal prep as they vanish quickly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 200 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: buffalo chicken, egg rolls, appetizers, party food, spicy, cheesy, easy dinner, baked, family favorite, chicken