Buffalo Chicken Egg Rolls Recipe

Buffalo Chicken Egg Rolls Recipe
Buffalo Chicken Egg Rolls Recipe photo by Taste of Home
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Buffalo Chicken Egg Rolls Recipe

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One of my favorite slow cooker recipes is this impressive appetizer. You can wrap the filling in egg roll wraps and bake, or, for a bite-size version, use smaller won ton wraps. &Tara Odegaard, Omaha, Nebraska
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Cook: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Cook: 3 hours

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons ranch salad dressing mix
  • 1/2 cup Buffalo wing sauce
  • 2 tablespoons butter
  • 16 egg roll wrappers
  • 1/3 cup crumbled feta cheese
  • 1/3 cup shredded part-skim mozzarella cheese
  • Ranch salad dressing, optional

Directions

In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
Preheat oven to 425°. Shred chicken with two forks; stir in butter.
With one corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment paper-lined baking sheets, seam side down. Repeat.
Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving. Yield: 16 servings.

Test Kitchen tips
  • We tried brushing some of the egg rolls with oil before baking and they turned out about the same as the plain version.
  • The egg rolls get lightly browned and crisp. They aren’t quite as crunchy as deep-fried egg rolls, but close!

  • Health Tip: Lighten up this buffalo chicken recipe by serving it in Bibb lettuce cups instead of egg roll wrappers.
    Originally published as Buffalo Chicken Egg Rolls in Simple & Delicious February/March 2018

    Nutritional Facts

    1 egg roll: 174 calories, 4g fat (2g saturated fat), 33mg cholesterol, 716mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 13g protein.

    • 1-1/2 pounds boneless skinless chicken breasts
    • 2 tablespoons ranch salad dressing mix
    • 1/2 cup Buffalo wing sauce
    • 2 tablespoons butter
    • 16 egg roll wrappers
    • 1/3 cup crumbled feta cheese
    • 1/3 cup shredded part-skim mozzarella cheese
    • Ranch salad dressing, optional
    1. In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
    2. Preheat oven to 425°. Shred chicken with two forks; stir in butter.
    3. With one corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment paper-lined baking sheets, seam side down. Repeat.
    4. Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving. Yield: 16 servings.

    Test Kitchen tips
  • We tried brushing some of the egg rolls with oil before baking and they turned out about the same as the plain version.
  • The egg rolls get lightly browned and crisp. They aren’t quite as crunchy as deep-fried egg rolls, but close!

  • Health Tip: Lighten up this buffalo chicken recipe by serving it in Bibb lettuce cups instead of egg roll wrappers.
    Originally published as Buffalo Chicken Egg Rolls in Simple & Delicious February/March 2018

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