Buffalo Chicken Egg Rolls
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 2 tablespoons extra virgin olive oil
- 1/2 cup red onion, thinly sliced
- 4 cups shredded cabbage
- 2 cups cooked, shredded chicken, (I use rotisserie chicken)
- 1/2 cup buffalo sauce
- 12 egg roll wrappers
- SideDish Classic Ranch, (For Serving)
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Preparation
Step 1
Preheat oven to 400℉.
Step 2
Heat oil in a large skillet over medium heat. Add the red onion and shredded cabbage. Cook, stirring occasionally, until onions begin to brown, about 2 minutes.
Step 3
Add the chicken and buffalo sauce. Stir to combine and cook until is heated through, about 3-4 more minutes.
Step 4
Place one egg roll wrap on a cutting board and add 2 tablespoons of the filling diagonally on wrap. Fold bottom corner over filling; roll snugly half-way to cover filling. Then, fold in both sides snugly against filling; moisten edges of last flap. Finally, roll wrap up and seal top corner. Lay seam side down on a parchment paper lined baking sheet and continue until all are complete.
Step 5
Brush the tops of each of the rolls with avocado oil.
Step 6
Bake in the preheated oven for 12 minutes, then flip and bake for another 6 minutes for even, crispy browning on both sides.
Step 7
Serve with celery, carrots, and SideDish Classic Ranch.
Step 8
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