Description
These Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch offer a delicious, healthier twist on a classic appetizer. Filled with shredded chicken, buffalo sauce, and cheeses, then baked to crispy perfection, they are paired with a zesty cilantro lime ranch dip to enhance the flavors.
Ingredients
Scale
Egg Rolls
- 1 1/2 cups cooked shredded chicken
- 1/3 cup plain Greek yogurt
- 1/2 cup buffalo sauce plus more for serving
- 2 tablespoons chopped fresh chives
- 2 tablespoons dried parsley
- 2 teaspoons dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher salt to taste
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese
- 20-22 square egg roll wrappers
Cilantro Lime Ranch
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, finely chopped
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Juice from 2 limes
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F and lightly grease two baking sheets for the egg rolls.
- Prepare Filling: In a bowl, combine the cooked shredded chicken, plain Greek yogurt, buffalo sauce, chopped fresh chives, dried parsley, dried dill, onion powder, garlic powder, and a pinch of kosher salt. Stir in shredded cheddar cheese and crumbled blue cheese until well mixed.
- Assemble Egg Rolls: Spoon 2 tablespoons of the chicken mixture onto the center of each egg roll wrapper. Brush water around the edges of the wrapper, then roll up tightly and place on the prepared baking sheets. Lightly brush the tops of each roll with olive oil.
- Bake Egg Rolls: Bake the egg rolls in the preheated oven for 10-12 minutes, then carefully flip and bake for an additional 8-10 minutes, or until they are golden brown and crispy.
- Make Cilantro Lime Ranch: While the egg rolls bake, combine sour cream or plain Greek yogurt, chopped fresh cilantro, chopped fresh chives, garlic powder, onion powder, and lime juice in a glass jar. Shake or stir until the mixture is smooth and creamy.
- Serve: Serve the baked buffalo chicken egg rolls hot with plenty of cilantro lime ranch on the side for dipping.
Notes
- For extra crispiness, brush egg rolls with olive oil before baking and turn halfway through cooking.
- If you prefer a spicier filling, add extra buffalo sauce or a pinch of cayenne pepper.
- To make ahead, assemble egg rolls and freeze before baking; bake directly from frozen, adding a few extra minutes to cook time.
- Substitute blue cheese with feta for a milder cheese flavor.
- Use gluten-free egg roll wrappers to make this recipe gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
