Buffalo Chicken Egg Rolls

Total Time Prep: 35 min. Cook: 3 hours
Yield 16 egg rolls
Test Kitchen Approved
These crispy buffalo chicken egg rolls feature tender, slow-cooked chicken tossed in zesty buffalo sauce before it's wrapped tightly in egg roll wrappers and baked until golden brown. Pairing them with a side of creamy ranch dressing seals the deal.

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

  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 2 forks; stir in butter.
  3. 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.
  4. Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving. Serve warm, with ranch dressing for dipping if desired.

Nutrition Facts

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

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
Recipe Creator

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