I love making homemade egg rolls. They’re fun to eat, tasty, and healthy. Yes, healthy egg rolls! When you make them yourself, you control what goes in them, and you can bake them instead of frying. So good.
My family loves buffalo chicken, so when one of my friends posted something online about eating buffalo chicken egg rolls, I knew I had to try to make them! Here’s how I did it:
1 package egg roll wraps
1 cup shredded cabbage (I used bagged cole slaw mix!)
2 cups cooked chicken
Buffalo sauce to taste
1/2 cup blue cheese crumbles (or whichever cheese you prefer)
Ranch or blue cheese dressing for dipping
Shred or dice cooked chicken and toss with buffalo hot sauce. Use a little or use a lot. I used a lot.
Separate egg roll wrappers. Onto each, place a few pinches of shredded cabbage, top with chicken in buffalo sauce, and sprinkle with blue cheese crumbles. Fold in two opposite corners, fold one remaining flap over the filling, and roll.
Place wrapped egg rolls on a cookie sheet lined with parchment paper or treated with non-stick spray. This is the trick for getting crispy egg rolls in the oven: spray the heck out of them with cooking spray.
Bake in a 425-degree F. oven for 10 to 15 minutes, until they are golden brown. Serve with blue cheese or ranch dressing for dipping.
I loved these buffalo chicken egg rolls, and discovered that they were even better the next day, cold, right out of the fridge. Perfect for packing in lunches! They make great appetizers or snacks, too.
I’ll warn you that the blue cheese does have quite a bite. I love blue cheese, but if you don’t, use something else. Cheddar or Colby Jack would be good.
You can use this egg roll method to wrap just about anything. I’ve wrapped leftover shredded pork with a little onion, barbecue sauce and Cheddar cheese, and voila! Barbecue pork egg rolls. Next time I’ll top these with a little cole slaw as well, for Memphis-style barbecue egg rolls! What a great way to use up leftover meat! It would also be fun to try something sweet, like fresh berries and cream cheese sweetened up with a little powdered sugar. If you’d like to try regular old Chinese-style egg rolls, here’s my recipe!