Buffalo Chicken Springrolls

Buffalo Chicken Spring rolls! I love buffalo chicken, and I love spring rolls, it just makes sense. You can either bake it, or fry it, I find that frying it taste better, but that’s just my preference, if you bake it, obviously it’s healthier, not smothered in oil.


Ingredients: Makes about 24 spring rolls

  • 3 chicken breasts
  • 1 tbsp butter
  • 1 cup Franks buffalo hot sauce
  • 1 pack spring roll sheets
  • 1 egg
  • Optional: 1/2 cup blue cheese
  • Ranch Sauce: 2 Options, buy the bottle or make your own

Ranch ingredients:

  • 1 package of ranch powder
  • 1 cup sour cream
  • 1 cup greek yogurt (or regular, preference on consistency)


  1. Either place the chicken, butter, and hot sauce into a crockpot for about 4 hours on high or a quicker option is to fry/bake the chicken with the butter and mix in the hot sauce afterwards. I prefer crockpot, it really soaks up the hot sauce and comes out much dryer (which is better when stuffing springrolls)
  2. after chicken is finished, shred or chop up into tiny pieces
  3. beat the egg in a small bowl
  4. spread about a tablespoon of chicken onto the springrolls, you can add additional blue cheese to this step if you want
  5. dip a finger into the egg and draw an upside down V at the top corner before rolling all the way. This just acts as a glue
  6. to fry the spring rolls, it’s about 3 min each side. to bake, it’s 15 min each side at 350 F
  7. Ranch: mix all ingredients together, add more yogurt and sour cream if the mixture is too salty




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