One of my favorite slow-cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wrappers and bake, or, for a bite-size version, use smaller wonton wraps. —Tara Odegaard, Omaha, Nebraska
Buffalo Chicken Egg Rolls Recipe photo by Taste of Home
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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
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 2 forks; stir in butter.
With a 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 a parchment-lined baking sheet, seam side down. Repeat, adding additional baking sheets as needed.
Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving. Serve warm, with ranch dressing for dipping if desired.
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.