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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch Recipe

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This recipe for Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups cooked shredded chicken
1/3 cup plain greek yogurt
1/2 cup buffalo sauce plus more for serving
2 tablespoons chopped fresh chives
2 tablespoon dried parsley
2 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
kosher salt
1 cup shredded cheddar cheese
1/4 cup crumbled blue cheese
20-22 square egg roll wrappers

CILANTRO RANCH
1 cup sour cream or plain Greek yogurt
3/4 cup fresh cilantro, finely chopped
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
1 teaspoon onion powder
juice from 2 limes
Directions:
Directions:
Preheat the oven to 425 degrees F. Lightly grease 2 baking sheets.
In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt. Stir in the cheeses.
To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.
Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
Serve the egg rolls with fresh herbs and plenty of ranch for dipping.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
200 calories

 

 

 

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