Buffalo Chicken Eggrolls

June 27, 2016

Buffalo wings are one of my favorite foods – as previously implied by my vegan Buffalo Cauliflower ‘Wings’ recipe a few months back.  Spicy, tangy, fried and oh so messy, they are a fan favorite for game days, backyard barbecues and summer cookouts. As a less messy alternative to chicken wings – both in consumption and preparation (if you have ever deep fried anything, you know it’s a huge pain to clean up afterwards) – I started making these buffalo chicken egg rolls a few years ago.  It’s a more compact, less sticky and healthier substitute to actual wings that everyone will enjoy.  I mean, who doesn’t love something that resembles a tiny burrito, tastes like America and can be dipped in blue cheese dressing? Ammirite?

Buffalo Chicken Eggrolls


4 medium chicken tenderloins – cooked and shredded

1/2 cup buffalo sauce

6 oz (or half a bag) broccoli slaw – dry

Eggroll wrappers – I can normally find these in the fresh veggies section of the grocery store – often with the meat substitutes or with the Asian vegetables 

2 Tbsp olive oil

Small bowl of water

Add the buffalo sauce to the shredded chicken and mix well. Chicken should be fully coated and nice and saucy.

Place one eggroll wrapper (so that it looks like a diamond) on a clean, dry surface. Place a approximately a tablespoon or broccoli slaw and then a tablespoon on the buffalo chicken mixture at the bottom corner of the wrapper.

Roll the eggroll up like a little burrito, tucking the left and right corners in once you get almost to the top of the diamon shape. 

When you reach this point dip a finger into the bowl of water and imagine your eggroll is an envelope. Think of the water as “glue” and use the water to mimic licking an envelope. After that finish rolling your eggroll. 

Brush the eggroll all over with olive oil and place on a greased baking pan. Bake for 25 minutes at 400 degrees. Let cool, then serve with blue cheese dressing.

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