Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

Why I’ll Love This Recipe

I love how baking the egg rolls creates a crispy exterior without the need for deep frying. The creamy, cheesy Buffalo chicken filling is packed with bold flavor, while the cilantro lime ranch adds a refreshing contrast that complements every bite. I also appreciate that these egg rolls can be prepared ahead of time and baked just before serving, making entertaining much easier.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Buffalo Chicken Filling

• Cooked shredded chicken
• Buffalo wing sauce
• Cream cheese, softened
• Cheddar cheese, shredded
• Mozzarella cheese, shredded
• Green onions, sliced
• Garlic powder
• Onion powder
• Black pepper

Egg Rolls

• Egg roll wrappers
• Water, for sealing the wrappers
• Olive oil or cooking spray

Cilantro Lime Ranch

• Ranch dressing
• Fresh cilantro, finely chopped
• Fresh lime juice
• Lime zest
• Garlic, finely grated
• Black pepper

Optional Garnishes

• Chopped fresh cilantro
• Sliced green onions
• Crumbled blue cheese
• Lime wedges

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. I combine the shredded chicken, Buffalo sauce, cream cheese, cheddar cheese, mozzarella cheese, green onions, garlic powder, onion powder, and black pepper until well mixed.
3. I place an egg roll wrapper on a clean surface with one corner facing me.
4. I spoon some of the Buffalo chicken mixture into the center of the wrapper.
5. I fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the edge with a little water.
6. I repeat the process with the remaining filling and wrappers.
7. I arrange the egg rolls on the prepared baking sheet and lightly brush or spray them with olive oil.
8. I bake for 15–20 minutes, turning them halfway through, until they become golden brown and crispy.
9. I whisk together the ranch dressing, cilantro, lime juice, lime zest, garlic, and black pepper to prepare the dipping sauce.
10. I serve the warm egg rolls with the cilantro lime ranch for dipping.

Servings and Timing

• Servings: 8 (about 16 egg rolls)
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Variations

• I substitute rotisserie chicken to save time.
• I use Pepper Jack cheese for an extra spicy filling.
• I add cooked crumbled bacon for smoky flavor.
• I replace the ranch with blue cheese dressing for a classic Buffalo pairing.
• I prepare the egg rolls in an air fryer for an even crispier texture.

Storage/Reheating

I store leftover egg rolls in an airtight container in the refrigerator for up to 4 days. When I’m ready to enjoy them again, I reheat them in a 375°F (190°C) oven or air fryer for several minutes until the wrappers become crispy again. I avoid microwaving them because it softens the wrappers. I keep the cilantro lime ranch in a separate container in the refrigerator for up to 5 days.

FAQs

Can I make these egg rolls ahead of time?

Yes. I assemble the egg rolls, cover them, and refrigerate them for up to 24 hours before baking.

Can I freeze the egg rolls?

Yes. I freeze the uncooked egg rolls on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. I bake them directly from frozen, adding a few extra minutes to the cooking time.

Can I use canned chicken?

Yes. I can use canned chicken in a pinch, but I prefer freshly cooked or rotisserie chicken for the best texture and flavor.

How spicy are these egg rolls?

I find them moderately spicy, but I can easily adjust the heat by using more or less Buffalo sauce.

Can I cook these in an air fryer?

Yes. I air fry them at 375°F (190°C) for about 10–12 minutes, turning them halfway through, until they are golden brown and crispy.

Conclusion

I think these Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch are a fun and flavorful appetizer that’s perfect for any gathering. The crispy baked wrapper, creamy Buffalo chicken filling, and cool cilantro lime ranch create an irresistible combination that everyone enjoys. Whether I’m serving them for game day, a party, or a casual family dinner, they’re always one of the first dishes to disappear.

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

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This tomato burrata pepperoni pizza dip combines rich tomato sauce, creamy burrata, gooey mozzarella, savory pepperoni, and Italian herbs into a warm, bubbly appetizer. It’s an easy, shareable dip that brings all the flavors of a classic pepperoni pizza to your table.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Bake
• Cuisine: Italian
• Diet: Halal

Ingredients

• 2 cups marinara or pizza sauce
• 8 ounces burrata cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 4 ounces pepperoni slices
• 8 ounces cream cheese, softened
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon olive oil, plus more for greasing
• Fresh basil leaves, for garnish
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• Optional Dippers:
• Toasted baguette slices
• Garlic bread
• Breadsticks
• Crackers
• Pretzels
• Fresh vegetables

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.
2. Spread the softened cream cheese evenly across the bottom of the baking dish.
3. Spoon the marinara or pizza sauce evenly over the cream cheese.
4. Sprinkle the shredded mozzarella and grated Parmesan over the sauce.
5. Tear the burrata into pieces and arrange it evenly over the cheeses.
6. Scatter the pepperoni slices across the top.
7. Sprinkle with the minced garlic, Italian seasoning, crushed red pepper flakes if using, salt, and black pepper.
8. Bake for 20 to 25 minutes, or until the cheese is melted, bubbling, and the pepperoni is lightly crisp.
9. Drizzle with olive oil and garnish with fresh basil leaves.
10. Serve immediately with toasted bread, crackers, breadsticks, pretzels, or fresh vegetables for dipping.

Notes

• Fresh mozzarella can be substituted for burrata if needed.
• For a vegetarian version, omit the pepperoni or replace it with sautéed mushrooms, olives, or roasted peppers.
• Hot honey makes a delicious sweet and spicy finishing drizzle.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F (175°C) oven or microwave until hot, adding a spoonful of marinara if needed to loosen the dip.

Nutrition

• Serving Size: 1 serving
• Calories: 360 kcal
• Sugar: 4 g
• Sodium: 890 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 75 mg