Buffalo Chicken Egg Rolls

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 93kcal

Author: Lauren

The Buffalo Chicken Egg Rolls are one of my favorite healthy appetizers to make! They're perfect for game day or a crowd and only require a few ingredients. They take less than 30 minutes to make and are packed with protein & flavor!!!

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Ingredients

16 egg roll wrappers
14- oz. package of coleslaw I love the angel hair kind!
2 Tbsp ranch seasoning mix (14g)
1/4 cup buffalo sauce (60g)
2 Tbsp whipped cream cheese (21g)
2- oz. fat free feta cheese (56g)
2.5 cups shredded chicken (340g)

Instructions

Preheat oven to 425 degrees F.
Spray a large pan with nonstick cooking spray and set to medium heat. Add in the bag of coleslaw and sauté for 4-5 minutes, or until coleslaw has wilted down some.
Reduce heat to low, then stir in the ranch seasoning mix, buffalo sauce, feta cheese, and cream cheese. Add the shredded chicken and let sauté for another 2 minutes. Remove from heat.
Lay egg roll wrappers out. Scoop 2-3 Tbsp (50g) of buffalo chicken mixture into the middle of the wrapper. Brush sides with water to help seal and fold according to package instructions.
Line a baking sheet with parchment paper or aluminum foil. Lay egg rolls out on sheet, seam-side down, and spray the tops of the egg rolls with nonstick cooking spray. Bake for 10-12 minutes, or until desired crispiness.
Let cool for 5-10 minutes and serve. Highly recommend dipping in some ranch dressing!

Notes

I think these egg rolls taste best made in the oven, but you can also use an air fryer if you wish!

To cook in air fryer: spray air fryer basket with cooking spay. Place egg rolls in a single layer so they're not touching and spray the tops with cooking spray. Air fry at 390F for 5-6 minutes, or until desired crispiness.

For the egg roll wrappers, I used Nasoya brand.

Nutrition