Here’s something fun you can try! Buffalo Chicken Egg Rolls bring you that tangy buffalo spice that we all know and love, deliciously packed into some beloved crispy egg roll shells to create a fun and flavorful finger food. What a treat, eh?! Of course, you must serve these Buffalo Chicken Egg Rolls with the creamiest of creamy ranch dressings, because how could you not?! Get ready to savor all of your favorite flavors in one dish, thanks to our friends over at Cooking Professionally.


1 1/2 pounds chicken breasts, boneless and skinless
2 tablespoons ranch salad dressing mix
1/2 cup buffalo wing sauce
2 tablespoons butter
16 egg roll wrappers
1/3 cup feta cheese, crumbled
1/3 cup part-skim mozzarella cheese, shredded
ranch salad dressing, optional, to taste, for serving


Step 1 – In a 3-quart slow cooker, combine the chicken, the ranch dressing mix, and the buffalo wing sauce and cook, covered, on low heat until the chicken reaches an internal temperature of 165 degrees F, about 3-4 hours.

Step 2 – Preheat the oven to 425 degrees F.

Step 3 – Shred the chicken with two forks, then stir in the butter.

Step 4 – With one corner of an egg roll wrapper facing you, place 3 tablespoons of the chicken mixture just below the center.

Step 5 – Top the chicken mixture with 1 teaspoon of the feta cheese and 1 teaspoon of the mozzarella cheese.

Step 6 – Fold the bottom corner over the filling and moisten the remaining edges of the wrapper edges with water.

Step 7 – Fold the side corners of the wrapper toward the center over the filling, roll it up tightly, and press the tip to seal.

Step 8 – Place the egg roll on a parchment-paper-lined baking sheet, seam-side down, and repeat until all of the wrappers are filled and folded.

Step 9 – Bake the egg rolls until they are golden-brown, about 15-20 minutes.

Step 10 – Let the egg rolls stand for 5 minutes.

Step 11 – Serve the egg rolls warm with the ranch dressing.


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