Baked Buffalo Chicken Egg Rolls
Crispy baked egg rolls filled with shredded buffalo chicken, cream cheese, and blue cheese with fresh vegetables. This lighter baked version delivers the bold flavors of buffalo wings without deep frying. Serve as a game-day appetizer or casual lunch with ranch or blue cheese dip. The combination of spicy hot sauce, tangy blue cheese, and cooling cream cheese creates complex flavor layers while keeping fat minimal compared to traditional fried versions.
Ingredients
- 8 oz boneless skinless chicken breast, raw
- 1 dash salt
- 1 dash black pepper
- ¼ cup cream cheese, light/reduced-fat, room temperature
- 2 tbsp Frank's RedHot Original Cayenne Pepper Saucesriracha2 tbspdifferent heat profile
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- ⅓ cup carrots, shredded, finely chopped
- ⅓ cup celery, finely chopped
- ¼ cup scallions, chopped
- 2 tbsp blue cheese, finely crumbled
- 6 large egg roll wrappers, squarephyllo dough sheetsstack 2-3 sheetstexture changeeggs-free
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Instructions
- 1
Preheat oven to 375 degrees. Line a baking sheet with heavy-duty foil and spray with nonstick spray.
- 2
Place chicken on foil center, sprinkle with salt and pepper. Cover with another foil piece and seal all edges to form a packet.
- 3
Bake until cooked through, about 25 minutes.
- 4
Meanwhile, mix cream cheese with hot sauce in a bowl until mostly smooth.
- 5
Carefully open foil packet to release steam. Transfer chicken to a bowl and shred with two forks.
- 6
Add cream cheese mixture, carrots, celery, scallions, and blue cheese. Mix thoroughly.
- 7
Lay egg roll wrapper flat. Distribute filling in a row slightly below center.
- 8
Moisten all four edges with water. Fold sides about 3/4 inch toward middle.
- 9
Roll wrapper around filling and seal with water.
- 10
Place on baking sheet and repeat with remaining filling and wrappers.
- 11
Spray egg rolls with nonstick spray. Bake until golden brown, 23-25 minutes.
Tips
Let cream cheese sit at room temperature before mixing with hot sauce to avoid lumps and ensure smooth filling.
Cut the foil packet carefully to release steam safely before fully opening to avoid burns.
Moisten egg roll edges evenly with water for a proper seal; too dry and they won't stick, too wet and they'll tear.
Good to Know
Refrigerate cooked egg rolls in an airtight container for up to 3 days. Do not freeze after baking as filling texture degrades.
Prepare and wrap egg rolls up to 8 hours ahead, refrigerated on a parchment-lined tray. Bake just before serving for best crispness.
Serve hot with ranch dip, blue cheese dip, or sriracha mayo. Pair with celery sticks and carrot crudites for a buffalo wing platter theme.
Common Mistakes
Don't skip the foil seal when cooking chicken or it will dry out and won't shred easily.
Don't overfill egg rolls or filling will burst through during baking.
Don't skip the second spray of nonstick spray before baking or the bottoms won't crisp.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make these with rotisserie chicken?
Yes. Use about 2 cups shredded rotisserie chicken and skip the en papillote cooking step. Mix filling ingredients and assemble egg rolls directly. Bake at 375 degrees for 23-25 minutes.
What if I don't have Frank's hot sauce?
Use any cayenne-based hot sauce or sriracha at similar volume. Adjust to your heat preference. The goal is a spicy, tangy flavor balanced by cream cheese and blue cheese.
How long can I keep cooked egg rolls?
Refrigerate in an airtight container for up to 3 days. Reheat in a 350-degree oven for 8-10 minutes until crispy again. Do not freeze cooked egg rolls.