Baked Buffalo Chicken Egg Rolls

I know what you may be thinking. Seriously? Another buffalo chicken dish? Everyone and their mother are doing buffalo chicken dishes these days, what with the whole "OMG FOOTBALL" thing that happens this time of year. I assure you, this dish has less to do with that than the fact that I simply adore all things buffalo chicken. I always have!

buffalo chicken egg rolls

This idea came from (where else?) Pinterest. Someone, and I can't even say who, went on a buffalo chicken recipe pinning binge and I saw the idea for wrapping spicy buffalo chicken in an egg roll wrapper, then baking it for a fairly low-calorie snack or meal. Of course, I didn't follow any of the recipes I saw posted and instead created my own.

I used pre-packaged egg roll wrappers (usually found in the produce section near the tofu), not to be confused with the rice paper wrappers that need soaking!

Baked Buffalo Chicken Egg Rolls

by What's For Dinner?

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients (12 egg rolls)

  • 12 egg roll wrappers
  • 1 pound skinless boneless chicken breasts (or 2 1/2 cups shredded chicken breasts)
  • 4 oz. reduced fat cream cheese
  • 1/3 cup low-fat sour cream
  • 1 cup low-fat shredded sharp cheddar cheese
  • 1/2 packet ranch seasoning
  • 2 Tbsp (or more to taste) Frank's Red Hot
  • small dish of water
  • 2-3 Tbsp oil in a dish


Pre-heat the oven to 350*F

Cook and shred the chicken breasts. Poaching in water works best.

Add the chicken to a large bowl and add remaining ingredients except water, oil, and egg roll wrappers.

Place an egg roll wrapper on a flat surface with one corner facing you so the wrapper is a diamond.

Place about 2-3 tablespoons of the mixture 1/3 of the way up from the bottom corner.

Fold the bottom corner over the filling, then the two sides over the filling towards the middle.

Using your finger and the bowl of water, wet the free edge of the wrapper and then roll it the rest of the way.

Place the rolls seam-side down on a baking sheet.

Brush the tops of the rolls with oil.

Bake at 350*F until brown, about 20 minutes.

Serve with bleu cheese dressing or ranch.

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buffalo chicken egg rolls-1.jpg I was really pleased with how these ultimately turned out! The wrappers were crunchy without being greasy, and the filling had the perfect amount of creaminess without being a belly bomb. The best part? They came out to only 4 PointsPlus per roll! I'm sure I could lower that by using fat free dairy products, but really...who likes fat free dairy products? buffalo chicken egg rolls-4.jpg  
And yes, in case you were wondering, I'm pretty sure you could make these for a football party or tailgate and have them be a hit. xoxo signature
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7 Responses to Baked Buffalo Chicken Egg Rolls

  1. Biz says:

    Those look amazeballs Mara! I have to limit my time on pinterest because I can spend hours there!

    My 68 Aunt just found out about Pinterest and emailed me and said “Biz, you might want to check it out there are lots of great recipes!” 😀
    Biz´s last blog post ..More balls! Er, chicken zucchini meatballs.

  2. This looks amazing. I love the fact that it’s baked and not fried. Do you always find yummy and innovative recipes in Pintrest?

  3. Vicky says:

    Made these today- so yummy. Thanks for the recipe! I didn’t have any dressing so I made a dip using more sour cream, garlic powder, pepper, and hot sauce- delish!

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